Simple but tasty menu Beef Stroganoff Soup :: Popular Recipes

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Beef Stroganoff Soup

"This recipe was born out of a choice to do some thing new with red meat leftovers (I used London broil however suspect steak and ground red meat could sub well). With minimum attempt and fundamental elements, you can create a scrumptious and hearty dinner harking back to beef stroganoff! It's a new house fave in our Alaska kitchen. Enjoy!"

Ingredients :

1 (1 1/2-pound) flank steak, sliced across the grain
1 (10 ounce) package deal rotini pasta, or more to flavor
1 tablespoon butter
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 (eight ounce) package clean mushrooms, sliced
three cups water
1 half of tablespoons beef base
1 tablespoon dried dill weed
half cup butter
half cup all-reason flour
salt and ground black pepper to flavor
2 fluid oz cognac
half cup sour cream
1/four cup chopped clean parsley (optionally available)

Instructions :

Prep : 15M	Cook : 6M	Ready in : 41M

Heat a large skillet over medium-high warmness. Add steak. Cook and stir till steak is corporation, hot within the center, and just turning from crimson to gray, approximately 7 mins. Transfer steak to a bowl.
Bring a huge pot of lightly salted water to a boil; prepare dinner the rotini at a boil till gentle but organization to the chew, approximately eight mins; drain.
Melt 1 tablespoon butter and olive oil within the identical skillet over medium-excessive heat. Saute onion and garlic till onion is tender, about 2 mins. Add the cooked steak and mushrooms; cook and stir till mushrooms are gentle and onions are translucent, three to five mins.
Transfer beef combination to a big pot over medium-low warmness. Add water, pork base, and dill. Combine thoroughly and let soup simmer till roux is prepared.
Melt 1/2 cup butter within the skillet. Whisk in flour till clean. Cook, stirring continuously, until a thick roux is shaped, about 2 mins. Mix roux slowly and thoroughly into the soup, stirring continuously. Mix inside the cooked pasta. Stir in cognac and do away with from warmness. Add bitter cream and mix very well. Top with parsley.

Notes :

Use any cut of cooked red meat you opt for.
Brandy may be substituted for the cognac, if favored.
Use whatever pasta you have got reachable.

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