Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 tiny onion, thinly sliced
- 2 cloves garlic, minced
- 16 oz. sleek mushrooms, thinly sliced
- 2 tablespoons Madeira
- 1 tablespoon dried thyme
- Salt and freshly ground pepper, to type
- 1 ½ kilos crimson meat tenderloin scraps, lower into strips
- 1 teaspoon smoked paprida
- 1 ½ cups crimson meat inventory or broth
- 3 tablespoons flour
- 1 tablespoon tomato paste
- 1 cup sour cream
- 1 16-ounce kit egg noodles
- 2 tablespoons butter
Instructions:
- Warmth the oil over medium excessive heat in a ultimate sauté pan. Add the onion and sauté until translucent. Add the garlic and continue cooking for one minute. Add the mushrooms and continue cooking until the mushrooms hang given off their liquid. Deglaze the pan with the Madeira. Season with the thyme and salt and pepper to type. Reserve in a mixing bowl.
- Add somewhat extra oil to the pan and add the meat. Saute until it’s browned on both aspect, about 3-4 minutes.
- Mix ⅓ cup of the inventory with the flour. Reserve.
- Add the tomato paste to the meat and cook for approximately a minute. Add the rest of the inventory. Simmer for approximately five minutes.
- Add the flour and inventory mixture to the pan to thicken the sauce. Add the mushrooms, onions and sour cream. Hotfoot to blend over low heat.
- Cook dinner the noodles according to the kit instructions. Drain and fling within the butter. Lend a hand the stroganoff over the noodles.