Ingredients with Measurements:
- 1 pound of sliced mushrooms
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- 1 tablespoon of flour
- 1 cup of beef broth
- 1 cup of sour cream
- 1/2 cup of grated Formaggella cheese
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large skillet
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the olive oil and butter in a large skillet over medium-high heat.
2. Add the sliced mushrooms and chopped onion to the skillet and sauté until the mushrooms are browned and the onions are translucent.
3. Add the minced garlic to the skillet and sauté for another minute.
4. Sprinkle the flour over the mushroom mixture and stir to combine.
5. Slowly pour in the beef broth, stirring constantly until the mixture thickens.
6. Reduce the heat to low and stir in the sour cream and grated Formaggella cheese.
7. Season with salt and pepper to taste.
8. Cook for an additional 5 minutes until the cheese is melted and the sauce is heated through.
9. Serve hot, garnished with chopped parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 330
- Fat: 25g
- Carbohydrates: 10g
- Protein: 15g
- Sodium: 450mg
Substitutions for ingredients:
- Vegetable broth can be used instead of beef broth for a vegetarian version.
- Any type of grated cheese can be used instead of Formaggella cheese.
Variations:
- Add sliced beef or chicken to the skillet for a meatier version.
- Use different types of mushrooms for a more complex flavor.
Tips and tricks:
- Be sure to slice the mushrooms evenly for even cooking.
- Use a wooden spoon to stir the sauce to prevent the cheese from sticking to the skillet.
- If the sauce is too thick, add more beef broth to thin it out.
Storage instructions:
- Store any leftover stroganoff in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stroganoff in a skillet over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the stroganoff in individual bowls or on plates.
- Garnish with chopped parsley for a pop of color.
Garnishes:
- Chopped parsley
- Grated Parmesan cheese
Pairings:
- Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Steamed broccoli
Troubleshooting advice:
- If the sauce is too thin, add more flour to thicken it.
- If the sauce is too thick, add more beef broth to thin it out.
Food safety advice:
- Be sure to cook the mushrooms and onions thoroughly to prevent any foodborne illnesses.
Food history:
- Stroganoff is a Russian dish that originated in the 19th century.
Flavor profiles:
- Creamy, tangy, savory
Serving suggestions:
- Serve the stroganoff with a side of crusty bread for dipping in the sauce.
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