Search results
Results from the WOW.Com Content Network
2 lb top round beef or beef cube; 1 tbsp all-purpose flour; 2 scallions, chopped; 2 garlic cloves; 3 portobello mushroom caps, approximately 3 cups halved and sliced; 1 tsp (1/2 stick) butter; 2 ...
The stroganoff, a dish with roots in mid-19th-century Russia, was hearty and satisfying, and my family went back for seconds without me needing to tell them there was more available in the slow ...
2 tbsp extra virgin olive oil; 1 onion, thinly sliced; 8 oz cremini mushrooms, thinly sliced; 1 tsp chopped thyme; kosher salt and freshly ground pepper; 1 cup reserved gravy from Coriander-Dusted Roast Beef or other gravy
Crock-Pot Vegetable Beef Soup Boneless chuck roast is the ideal cut of beef for this hearty soup recipe. When it has time to simmer and cook, it becomes meltingly tender and full of flavor.
Beef Stroganoff or beef Stroganov [a] is a Russian dish of sautéed pieces of beef in a sauce of mustard and smetana . From its origins in mid-19th-century Tsarist Russia, it has become popular around the world, with considerable variation from the original recipe. Mushrooms are common in many variants.
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
Heat the oven to 375 degrees F. Heat a large French oven with olive oil on medium heat, for about 2 to 3 minutes. Pat the meat dry with a clean paper towel and season with salt and pepper.
Korv Stroganoff or korvstroganoff (lit. ' sausage Stroganoff ' ) is a Swedish variant of the Russian dish beef Stroganoff , where the beef is replaced with pieces of sausage and the sauce features a partial tomato base.