mirror of
https://github.com/LukeSmithxyz/based.cooking.git
synced 2024-12-11 06:45:43 +00:00
33 lines
1.4 KiB
Markdown
33 lines
1.4 KiB
Markdown
|
# Beef Stroganoff
|
||
|
|
|
||
|
|
This is American-style stroganoff.
|
||
|
|
|
||
|
|
## Ingredients
|
||
|
|
|
||
|
|
- beef
|
||
|
|
- [chicken stock](chicken-stock-bone-broth.html)
|
||
|
|
- onions
|
||
|
|
- flour
|
||
|
|
- butter
|
||
|
|
- Worchestershire sauce or something similar
|
||
|
|
- dijon or honey dijon mustard
|
||
|
|
- egg noodles
|
||
|
|
|
||
|
|
## Directions
|
||
|
|
|
||
|
|
1. Dice an onion.
|
||
|
|
2. Cut beef into bite-size strips. Ground beef can also be used (although not traditional), if beef is compacted into strips of similar size.
|
||
|
|
3. Season the beef with kosher salt, freshly-ground pepper, or any other desired seasoning.
|
||
|
|
4. Heat a skillet on high with butter or olive oil. Cook the onions until about translucent.
|
||
|
|
5. Begin adding the beef strips and let them cook, stirring to prevent sticking or unequal cooking.
|
||
|
|
6. Meanwhile, heat up a pot of highly salted water until it boils. Then add the egg noodles. Do not cook for too long as egg noodles might begin disintegrating when overcooked.
|
||
|
|
7. Once beef is cooked, pour off the liquid produced from the meat.
|
||
|
|
8. Add the chicken stock to the pan and continue cooking.
|
||
|
|
9. Make roux (by mixing a small amount of flour with either water or melted butter). Mix this into the beef and stock as it cooks to thicken it to the desired consistency.
|
||
|
|
10. Add Worchestershire sauce and the dijon mustard to taste.
|
||
|
|
11. Serve on a plate with a scoop of egg noodles covered with the beef sauce.
|
||
|
|
|
||
|
|
## Contribution
|
||
|
|
|
||
|
|
- Luke Smith -- [website](https://lukesmith.xyz), [donate](https://lukesmith.xyz/donate)
|