A
bright citrus taste of orange lifts this kitchen classic to new
levels. Why can't comfort be exciting? The use of Triple Sec Orange
liqueur gives this a WOW factor.
It
is a very useful tool to take a familiar dish and hype it up with
something unexpected.
Ingredients
1lbs. ground beef
8 oz. fresh mushrooms
1 yellow onion chopped
1 T. Worcestershire sauce
¾ C triple Sec (optional)
½ C. beef stock
½ tsp. salt
¼ tsp pepper
1lbs. ground beef
8 oz. fresh mushrooms
1 yellow onion chopped
1 T. Worcestershire sauce
¾ C triple Sec (optional)
½ C. beef stock
½ tsp. salt
¼ tsp pepper
1
Tbs flour
1 C. sour cream
2 Tbs fresh basil, chopped divided
1 pkg. egg noodles
2 T. butter
1 C. sour cream
2 Tbs fresh basil, chopped divided
1 pkg. egg noodles
2 T. butter
Directions
Do
your cutting: Chop the onion
Rinse
the mushrooms and drain well
Start
the pasta
Heat
oil in large skillet and brown the ground beef for 8 – 10
minutes.
Do
Not keep stirring this. The more stirring, the smaller the pieces
will be and you want larger hunks for this dish.
Remove
to paper towel.
Add
2 tbs of butter to skillet and sweat the onions for 5 minutes.
Add the mushrooms for another 8 minutes. Sprinkle in 1
tbs of flour and stir until well mixed.
Pour
in the Triple Sec and stir well, allowing the alcohol to cook out.
Add
the beef stock along with the Worcestershire
sauce. Keep stirring until a nice gravy is formed. Return the beef to
the mix. Lower the heat and stir occasionally for about 5 minutes.
When
heated through, add the sour cream, half the fresh herbs and remove
from heat.
Serve
noodles topped with a generous portion of stroganoff, garnished with
remaining herbs.
Serve
with a green vegetable.
Our
music for tonight: https://www.youtube.com/watch?v=NdoI4udLOxs
Serving
my Master Indy
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes
by
No comments:
Post a Comment