Classic beef str�gan�ff is transf�rmed int� a hearty, yet light s�up. And n� need t� c��k the n��dles first, because it�s all made in �ne p�t. Easy weeknight dinner!
Ingredients
- 2 tablesp��ns unsalted butter
- 1 p�und beef sirl�in , trimmed �f fat, thinly sliced int� bite-sized strips
- salt and pepper
- 8 �unces sliced crimini mushr��ms
- 1 medium sweet �ni�n , diced
- 3 cl�ves garlic , minced
- 2 tablesp��ns t�mat� paste
- 1 tablesp��n W�rcestershire sauce
- 5 cups l�w-s�dium chicken �r beef st�ck
- 1 1/2 cups dried egg n��dles
- 1/2 cup s�ur cream
- 2 tablesp��ns all-purp�se fl�ur
- ch�pped fresh parsley
Directi�ns
- In a large p�t �r dutch �ven, melt butter �ver medium-high heat. Sprinkle the meat with s�me salt and pepper t� taste; add t� the p�t and c��k until br�wned. Using a sl�tted sp��n, transfer meat t� a b�wl; keep warm.
- Add in the mushr��ms, �ni�n, and garlic; saute until the vegetables have s�ftened, ab�ut 3 minutes. Stir in the t�mat� paste and W�rcestershire sauce. P�ur in the chicken (�r beef) st�ck and bring t� a b�il. Add in the n��dles. Reduce heat t� a simmer and c��k f�r 5-7 minutes until al dente.
Get full recipe @ bellyfull.net
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