diff options
Diffstat (limited to 'content/stroganoff.md')
| -rw-r--r-- | content/stroganoff.md | 33 |
1 files changed, 0 insertions, 33 deletions
diff --git a/content/stroganoff.md b/content/stroganoff.md deleted file mode 100644 index 7d8f7a3..0000000 --- a/content/stroganoff.md +++ /dev/null @@ -1,33 +0,0 @@ ---- -title: "Beef Stroganoff" -date: 2021-03-10 -tags: ['american', 'beef'] -author: luke-smith ---- - -This is American-style stroganoff. - -## Ingredients - -- beef -- [chicken stock](/chicken-stock-bone-broth) -- 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. |