BEEF STROGANOFF SOUP: A HEARTY AND CREAMY ONE-POT MEAL
Theo BennettPrepare Food Extending the life of your screen
Instructions
1. Place a big saucepan on medium heat and add the olive oil. After browning the meat on all sides, remove from pan and put aside.
2. In the same saucepan, melt the butter. After around 5 minutes of sautéing, the mushrooms, garlic, and onion should be softened.
3. Add flour and whisk for one or two minutes. Whisk in the beef broth slowly so that lumps don't form. Season with pepper, salt, paprika, and thyme.
4. Put the meat back in the saucepan, reduce heat to a simmer, and cook for 20-25 minutes, or until it becomes soft.
Cook, stirring occasionally, for 8 to 10 minutes, or until the egg noodles are soft.
Pour in the heavy and sour creams while reducing the heat to low. 6. Stir until combined. Tailor the seasoning to your liking.
7. When served hot, top with a dollop of sour cream or fresh thyme for garnish.