(Ready in about 1 hour | Servings 4) Beef stew meat is easier to slice if it’s partially frozen. Sautéing the garlic and onion will help define their unique taste but you can skip this step if you are in a hurry.
Per serving:
303 Calories;
17.2g Fat;
5.6g Carbs;
0.9g Fiber;
32.4g Protein;
1.8g Sugars
用料
| lard, room temperature猪油，室温 | 2 tablespoons |
| beef stew meat, cut across grain into strips炖牛肉切条 | 1 pound |
| yellow onion, peeled and chopped黄洋葱切碎 | 1/2 |
| garlic cloves, minced 蒜蓉 | 2瓣 |
| fresh mushrooms, sliced 新鲜蘑菇切片 | 4 ounces |
| salt盐 | 1/2 teaspoon |
| smoked paprika 辣椒粉 | 1 teaspoon |
| black pepper黑胡椒 | 1/4 teaspoon |
| dried basil 罗勒 | 1/2 teaspoon |
| red cooking wine 烹饪红酒 | 1/4 cup |
| vegetable broth蔬菜肉汤 | 4 cups |
| fresh tomato, pureed 新鲜番茄浓汤 | 1个 |
| 2 celery stalks, chopped 2根芹菜 | 2根 |
| sour cream酸奶油 | 1/2 cup |
Classic Beef Stroganoff的做法
Melt the lard in a stockpot over medium heat. Then, cook the meat until nicely browned on all sides.
Then, add onion and garlic and cook until they are fragrant. Now, stir in the mushrooms and cook until they are tender.
Add seasonings, wine, broth, tomato, and celery. Reduce heat, cover, and simmer for 50 minutes.
Turn off the heat and add sour cream; stir until heated through. Taste, adjust the seasonings, and serve warm. Bon appétit!
