![]() ![]() I added 4 garlic cloves with the onions, used butter instead of olive oil, and doubled the mushrooms. I adjusted a few things to cater to my family’s taste. This was AMAZING! Definitely one of the best beef stroganoff recipes I have tried. I think it adds a nice complexity and additional flavor to this yummy sauce. I guess this is just one of those mysteries in life!ītw~ I still love the addition of tomato paste. I’ve always followed the recipe just as I wrote it below with thick and delicious results. I can’t understand why we’re getting different results!!! I think starting with half a can a broth will give everyone more control over the thickness of the sauce. (I’m amending the recipe to say use 1/2 of the can) Add more of the broth at any point to thin sauce as needed/desired. I’m going to suggest you start with adding half of the can of broth at step 3 and continue on with the recipe as written. Sauce Thickness: () A few readers have commented that they’re Stroganoff has come out too runny. I have to say I prefer the full-fat version but like that the sauce works well with either. The sauce still has a lot of flavor and, as you can see, still has a creamy texture, it’s just not as rich. ![]() Lower Fat Version: This can be made as a lower fat version with nonfat sour cream. If you are in that camp, I suggest you omit the tarragon and double the thyme. ![]() Some people don’t care for the strong flavor of tarragon. Herbs: This dish uses both dried tarragon and dried thyme. I think the cremini have more flavor and enhance the meaty flavor of this dish. I’ve made this many times with button mushrooms but I prefer using sliced cremini mushrooms. Mushrooms: You can obviously use whatever type of mushrooms you like. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited. Sharing of this recipe is both encouraged and appreciated. Content and photographs are copyright protected. ![]()
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