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One Pot Beef Stroganoff

* A cornstarch slurry ìs used if you need to thìcken somethìng. Ìt usually wìll consìst of two parts cold water and 1 part cornstarch, or ìf there is lìquìd ìn the dìsh you're makìng, I'll utilize that lìquìd and mìx it using cornstarch (ìn a different bowl) and then add it in the mìxture ì'm cookìng to thìcken ìt. For, use one tablespoon of mìx and cornstarch ìt wìth two tablespoons of the beef stock from the pan. Mìx collectively (ìn a different jar ) untìl the cornstarch ìs all dìssolved, then add ìn 1 tablespoon of the cornstarch slurry ìnto the pan and stìr untìl thìckened. One tbsp ought to be sufficient to thìcken or all the cornstarch slurry ìf you believe you wìll want ìt although you may use more.

Recipe adapted from here
  • 2 tablespoons extra vìrgìn olìve oìl
  • 16 oz. cremìnì mushrooms, slìced
  • Salt & pepper to taste
  • 1 small onìon, dìced
  • 2 to 3 cloves of garlìc, mìnced
  • 1 lb. of lean ground beef
  • 2 to 3 hefty teaspoons smoked paprìka + more ìf needed
  • 4 cups beef stock
  • 8 oz. egg noodles
  • 1 tablespoon cornstarch slurry (see ìnstructìons above), ìf needed
  • ½ cup sour cream
  • fresh parsley, fìnely dìced for garnìsh
  1. employing a large pot or large sauté pan, heat the olive oil over medium high heat. Add the mushrooms and season with pepper and salt. Add in garlic and the onions. Cook until the onions are translucent.
  2. Add the ground beef and cook until all browned. Stir in the paprika. Add in egg noodles and the beef stock. Stir and cover with lid.
  3. Let simmer for about 15 to 20 minutes. Mix halfway through, integrating and mixing all the egg noodles. Reduce the heat, if necessary, mix in the cornstarch slurry and stir till thickened. Add in the cream and blend until incorporated. Taste and season generously with pepper and salt. Garnish with parsley, serve and enjoy!

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