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Before you jump to Beef Stroganoff recipe, you may want to read this short interesting healthy tips about The Food Items You Select To Feed On Will Certainly Effect Your Health.
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Now when it comes to the primary food items that you have for dinner, you might want to be certain that you’re eating a good amount of fish, especially salmon, and lean protein. The reality that salmon is also full of Omega-3 is just one of the reasons it is a good choice, but it additionally contains other necessary nutrients you’ll need. Now when you elect to have a steak for dinner one thing you should remember is that 3 ounces will present you with all the protein you’ll need for the day. It’s also advisable to trim off any extra fat that you find on the specific meats that you’re planning to eat.
If you determine that your overall health is important to you, you need to take these recommendations to heart. Something that you need to actually avoid is all of the processed foods that you can buy in the stores, and start preparing fresh foods for your meals.
We hope you got insight from reading it, now let’s go back to beef stroganoff recipe. To make beef stroganoff you need 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to prepare Beef Stroganoff:
- Prepare 200 grams beef
- Get 80 grams shimeji mushroom
- Get 1/2 yellow onion (cut coarsely)
- Get 4 cloves garlic (minced)
- Get 1/2 tsp blackpepper
- Get 2 tbs unsalted butter
- Get 1/2 cup heavy cream
- You need 1 pinch nutmeg
- Take 1/4 cup chicken broth
- Prepare to taste sugar and salt
- Get 1 tbs chopped parsley
Instructions to make Beef Stroganoff:
- Clean beef and pat dry.
- On medium high heat, saute beef with 2 tbs butter just 3-5 minutes. And set aside.
- On other pan, saute onion, garlic and mushroom. Seasoning with salt, sugar, nutmeg and blackpepper. Saute until fragrant.
- Add heavy cream and beef broth, and stir it well.
- When it start bubbling add leftover butter and beef. Cook for a couple of minutes and sprinkle on top with chopped parsley.
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