{Beef Stroganoff with buttered noodles}
{Saute mushrooms}
{Brown onions and garlic}
{Deglaze the pan (tutorial tomorrow!)}
{Watch out!!! It'll steam up pretty quickly!}
{Cooked mushrooms, onions and garlic with beef in the crockpot awaiting the saucy goodness!}
{Heating the sauce up after deglazing the pan}
{Beef stroganoff is ready to cook for 6-8 hours on low}
{Making a roux to thicken the sauce}
{Add liquid from the crockpot to make a thick sauce}
{Add sauce back into the crockpot}
{Buttered noodles!}
{Serve over buttered noodles and with veggies}
Beef with Gravy and Buttered Noodles
Serves 4
2 tablespoons olive oil
1 pint button mushrooms, sliced
1 onion, diced
4 cloves garlic, minced
3/4 cup dry red wine
1 1/2 cup beef broth
1 pound stew meat
1 bay leaf
1/4 teaspoon black pepper
2 tablespoons butter
2 tablespoons flour
4 oz dried pasta
2 tablespoons butter
- Heat olive oil in a skillet.
- Add mushrooms and sear until browned on one side; remove from pan and place in crockpot.
- Add onions and garlic to hot pan; sear until golden brown; remove from pan and place in crockpot.
- Carefully add wine and beef broth to hot pan to deglaze. Use a wooden spoon and scrape any browned bits off the bottom of the pan.
- Add liquid, meat, pepper, and bay leaf to crockpot.
- Turn crockpot to low and cook for 6-8 hours.
- Remove as much liquid as possible from the crockpot; reserve.
- Heat 2 tablespoons butter in a saucepan; add flour and make a roux.
- Add liquid from crockpot and simmer until thickened; add back to crockpot.
- Meanwhile, cook pasta (how to cook pasta here).
- When pasta has been drained, place it in a bowl and add butter.
- Stir butter and pasta until butter is melted.
- Serve beef and sauce over the buttered pasta.
Have you ever made something but stopped right in the middle because it was that good already? Please share so I don't feel too bad! (Not really possible since I made fabulous gravy and ate it too!)
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