Search results
Results from the WOW.Com Content Network
Natalie Perry/The Pioneer Woman. ... Get the Beef Stroganoff recipe at Well Plated by Erin. ... Louisiana seeks to resume executions imminently after a 15-year pause. Sports. Sports.
Ingredients: 2 pounds beef chuck roast. ¼ cup butter. 2 tablespoons flour. 2 (10.5 ounces) cans of condensed beef broth. 1 tablespoon tomato paste. 2 cups sliced mushrooms
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.
Add mushrooms, onions, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 5 minutes, while stirring occasionally with a rubber spatula or wooden spoon. Add garlic and cook for 1 minute. Add ...
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; 1 / 4 cup sour cream; 12 oz roast beef, sliced 1/4 inch thick and cut into strips or half of the Coriander-Dusted Roast Beef; buttered noodles, for serving
1 beef sirloin steak or top round steak, cut into 1-inch pieces (about 1 pound) 1 / 4 cup all-purpose flour; 1 tbsp olive oil; 1 medium onion, chopped (about 1/2 cup) 1 clove garlic, minced; 1 / 8 tsp dried parsley flakes; 1 / 4 tsp ground black pepper; 6 oz (about 2 cups) sliced mushrooms; 1 tsp dried thyme leaves, crushed; 2 cup fresh or ...
1 / 2 cup sour cream; 1 cup water; 1 / 4 cup all-purpose flour; 1 / 2 cup white wine; 1 tbsp fresh thyme; 1 tbsp fresh parsley, chopped; 1 tbsp Dijon mustard; 2 lb top round beef or beef cube; 1 ...
Beef bourguignon cooked in a Dutch oven. Beef bourguignon (US: / ˌ b ʊər ɡ iː n ˈ j ɒ̃ /) or bœuf bourguignon (UK: / ˌ b ɜː f ˈ b ɔːr ɡ ɪ n. j ɒ̃ /; [1] French: [bœf buʁɡiɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne, [2] is a French stew of beef braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic ...