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In a large skillet, heat the olive oil until shimmering. Add the onion, mushrooms and thyme, season with salt and pepper and cook over moderate heat, stirring occasionally, until tender and browned, 8 minutes.
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.
And it's a great way to use up leftover ham—or whatever other protein you have on hand! ... Beef Stroganoff. This easy slow cooker version of beef stroganoff promises rich and savory flavors ...
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 ...
Sautéing of beef Stroganoff. Another recipe, this one from 1909, adds onions and tomato sauce, and serves it with crisp potato straws, which are considered the traditional side dish for beef Stroganoff in Russia. [8] [9] The version given in the 1938 Larousse Gastronomique includes beef strips, and onions, with either mustard or tomato paste ...
1. Mashed Potatoes. This slow-cooker recipe makes mashed potatoes a convenient dish to prepare, and it can be made plain and simple or with extras like scallions or roasted garlic.
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 ...
Chicken Stroganoff. This is a twist on the utterly delicious beef stroganoff recipe Ree has made for years. While that recipe has sirloin steak, this version calls for chicken thighs—and it does ...