I am back at the South Arm Community Kitchen after missing one of the kitchen due to personal commitment.
In this kitchen, Minoo shared another three recipes. The main course is a One Skillet Ground Beef Stroganoff.
We served the beef strognaoff with a side dish of Crunchy Bok Choy Slaw. I had blogged about it here.
- 8 oz. white button mushrooms, sliced
- 2 tablespoons butter
- 1/2 onion, diced
- 1 pound lean ground beef
- 2 cloves garlic, minced
- 3 tablespoons flour
- 1 teaspoon paprika
- 1/4 cup dry sherry (we used red wine)
- 4 cups low sodium beef broth
- 1 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 4 cups dry egg noodles
- 1/2 cup sour cream
- 1 to 2 tablespoons chopped parsley
- a few dashes of Worcestershire sauce, optional
Source: South Arm Community Kitchen
|Add olive oil and butter to a large skillet (that has a lid) and saute the mushroom over medium heat, until tender, about 5 to 6 minutes.
|Remove from skillet to a plate.
|Return the skillet to the stove top. Add onion and cook a few minutes until tender and then add the garlic and cook until fragrance.
|Add the ground beef and break up the lean ground beef with a wooden spoon. Add the paprika and cook until the beef is cooked through.
|Stir in the flour and cook until thick, about 1 to 2 minutes.
|Splash the dry sherry or red wine into the pan and stir, scraping any brown bits from the bottom of the pan, cooking until the red wine is evaporated.
|Gradually stir in the beef broth. Season with salt and pepper to taste.
Bring mixture to a boil and add the egg boodles.
Reduce heat to simmer and cover.
Stir often until noodles are tender, about 8 to 10 minutes.
|Add a few dashes of Worcestershire sauce if desired.
|Return the mushrooms to the skillet and stir to combine.
Stir in the sour cream and freshly chopped parsley.
|Serve warm and enjoy.