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Diffstat (limited to 'recipes/beef stroganoff.txt')
| -rw-r--r-- | recipes/beef stroganoff.txt | 25 |
1 files changed, 0 insertions, 25 deletions
diff --git a/recipes/beef stroganoff.txt b/recipes/beef stroganoff.txt deleted file mode 100644 index 5a66e43..0000000 --- a/recipes/beef stroganoff.txt +++ /dev/null @@ -1,25 +0,0 @@ -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. |