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A classic, hearty one-pan weeknight dinner featuring tender beef strips and mushrooms in a rich, creamy sour cream sauce. It's a flavorful and comforting meal that can be prepared in about 20 minutes.
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Prep ingredients: slice beef, onions, and mushrooms. → Brown beef in a hot pan with oil, then sauté onions, garlic, and thyme. → Add mushrooms, then stir in flour, mustard, and beef stock to create a sauce. → Simmer to thicken, then stir in Worcestershire sauce and sour cream. → Serve over pasta and garnish with parsley.
Prep ingredients: slice beef, onions, and mushrooms. → Brown beef in a hot pan with oil, then sauté onions, garlic, and thyme. → Add mushrooms, then stir in flour, mustard, and beef stock to create a sauce. → Simmer to thicken, then stir in Worcestershire sauce and sour cream. → Serve over pasta and garnish with parsley.
A classic, hearty one-pan weeknight dinner featuring tender beef strips and mushrooms in a rich, creamy sour cream sauce. It's a flavorful and comforting meal that can be prepared in about 20 minutes.
Prepare the ingredients: slice the beef into strips, slice the onion and mushrooms, and finely chop the garlic and thyme leaves.
Heat olive oil in a heavy-based frying pan over medium-high heat. Add the beef strips and cook for 2-3 minutes until browned. Season with salt and pepper.
Add the sliced onion to the pan and cook for about 3 minutes until softened. Stir in the chopped garlic and thyme, and cook for another 2 minutes.
Add the sliced mushrooms and cook for 2 minutes while stirring until they begin to soften.
Sprinkle the flour over the mixture and stir it in. Add the Dijon mustard and beef stock, stirring well to combine everything.
Use a heavy-based pan to ensure even heat distribution and better browning of the beef.
Don't overcook the beef strips in the first step; they just need to be browned as they will continue cooking in the sauce.
Stir the flour in well before adding the liquid to prevent lumps in the sauce.
Adjust the final seasoning with salt and pepper after adding the sour cream, as the stock and Worcestershire sauce are already salty.
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