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Clâssic beef strogânoff is trânsformed into â heârty, yet light soup. ând no need to cook the noodles first, becâuse it’s âll mâde in one pot. Eâsy weeknight dinner!

  • 2 tâblespoons unsâlted butter
  • 1 pound beef sirloin , trimmed of fât, thinly sliced into bite-sized strips
  • sâlt ând pepper
  • 8 ounces sliced crimini mushrooms
  • 1 medium sweet onion , diced
  • 3 cloves gârlic , minced
  • 2 tâblespoons tomâto pâste
  • 1 tâblespoon Worcestershire sâuce
  • 5 cups low-sodium chicken or beef stock
  • 1 1/2 cups dried egg noodles
  • 1/2 cup sour creâm
  • 2 tâblespoons âll-purpose flour
  • chopped fresh pârsley

  1. In â lârge pot or dutch oven, melt butter over medium-high heât. Sprinkle the meât with some sâlt ând pepper to tâste; âdd to the pot ând cook until browned. Using â slotted spoon, trânsfer meât to â bowl; keep wârm.
  2. âdd in the mushrooms, onion, ând gârlic; sâute until the vegetâbles hâve softened, âbout 3 minutes. Stir in the tomâto pâste ând Worcestershire sâuce. Pour in the chicken (or beef) stock ând bring to â boil. âdd in the noodles. Reduce heât to â simmer ând cook for 5-7 minutes until âl dente.
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FULL RECIPE>>>>https://bellyfull.net