added some new recipes

1 files changed, 25 insertions, 0 deletions

diff --git a/recipes/beef stroganoff.txt b/recipes/beef stroganoff.txt
new file mode 100644
index 0000000..5a66e43
--- /dev/null
+++ b/recipes/beef stroganoff.txt
@@ -0,0 +1,25 @@
+Ingredients
+
+    1 12-ounce package egg noodles
+    1 – 1.5 pounds ground beef
+    1 sweet onion, chopped (about 1 cup)
+    2 tablespoons all-purpose flour
+    2 cups beef broth
+    1/2 cup dairy free sour cream
+    2 tablespoons Dijon mustard
+    1 tablespoon Worcestershire sauce
+    2 teaspoon beef base (2 bouillon cubes)*
+    1 tablespoon chopped fresh parsley, for garnish
+    Salt & pepper, to taste
+
+To make this with dairy free milk: replace sour cream with 1.5 cups dairy free milk + 1 tablespoon cornstarch
+Instructions
+
+    Prepare noodles according to package directions. When they are cooked, drain and set aside.
+    In a large skillet over medium-high heat, brown the beef, breaking it up into pieces as it cooks.
+    Add the onions to the pan and sauté, stirring frequently, until translucent and soft – about 5 minutes.
+    Sprinkle the flour over the beef and onion, stirring to evenly coat and allow the flour to absorb oil.
+    Add the beef broth, sour cream, Dijon, Worcestershire, and beef bouillon to the pan. Stir until combined, and allow the sauce to simmer until thickened.
+    Toss the noodles to coat evenly with the sauce. Adjust seasoning with salt & pepper and garnish with parsley before serving.
+
+To make this with dairy free milk: Whisk dairy free milk and cornstarch together until smooth. Add it to the sauce instead of the sour cream and simmer until sauce is thick.