From a80dd9575bb0679ebada6a1c810241bc4099b936 Mon Sep 17 00:00:00 2001 From: Luke Smith Date: Wed, 10 Mar 2021 12:02:35 -0500 Subject: basic barebones --- src/stroganoff.md | 32 ++++++++++++++++++++++++++++++++ 1 file changed, 32 insertions(+) create mode 100644 src/stroganoff.md (limited to 'src/stroganoff.md') diff --git a/src/stroganoff.md b/src/stroganoff.md new file mode 100644 index 000000000..ffc03ea3d --- /dev/null +++ b/src/stroganoff.md @@ -0,0 +1,32 @@ +# 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) -- cgit v1.2.3