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Sake-Shochu-Manual.today
Beef
stroganoff Home Books Recipes-p1 Recipes-p2 Health Benefits 4Wellbeing Glossary ReachUs Beef
stroganoff
Materials 1 pound beef sirloin 3 cup water 1 cup red wine 2 cup sliced mushroom 1 onion finely chopped 1 teaspoon salt 0.25 tea spoon black pepper 2 tablespoon all purpose flour 2 tablespoon salad oil 2 tablespoon all purpose flour 0.5 pound egg noodle (if possible, use noodle
with 0.5 inch wide and twisted) 0.5 cup coarsely chopped parsley Cooking Cut the sirloin to strips of
0.25 inch thick and 2 inch long by moving knife in the direction
perpendicular to the strings. Sprinkle salt and pepper. (You might tenderize
the beef using baking soda: see the instruction.) Sautee meat in a skillet with
1 tablespoon salad oil at a high heat for a few minutes until the meat is
slightly browned. Set the meat aside.. Cut mushroom to thin
slices. Chop onion finely. In the skillet, put 1 tablespoon salad oil and
stirfry the vegetables until browned, and add salt. Add the meat that were
set aside back. Add flour and mix well. Add red wine and cook for 1 hour at a
low heat. Add 3 cup water and egg
noodle. Cook for 10 minutes, or until the egg noodle becomes tender. Serve in
large dishes with parsley on the top.
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