#stroganoff

A hearty and tasty pasta dish with soft meatballs in a rich stroganoff sauce, served over your favorite pasta. Great for a cozy family dinner or a special event.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 egg. 1/2 tsp garlic powder. Salt and pepper to taste. 2 tbsp olive oil. 1 onion, diced. 8 oz mushrooms, sliced. 2 cloves garlic, minced. 2 tbsp all-purpose flour. 2 cups beef broth. 1 cup sour cream. 12 oz cooked pasta of your choice. Chopped parsley for garnish.

Instructions: Put breadcrumbs, egg, garlic powder, salt, and pepper in a bowl. Add the ground beef and mix it all together. Make meatballs out of it. Warm up a big pan with olive oil over medium-low heat. Put in the meatballs and cook them until all sides are browned. Take it out of the pan and set it aside. Put diced onion and sliced mushrooms in the same pan. Once it's soft, add the minced garlic and cook for one more minute. Add the flour to the vegetables and mix them together. Just a minute or two. Slowly add the beef broth while stirring all the time until the mixture gets thick. Place the meatballs back in the pan and cover. Simmer for 10 to 15 minutes, or until the meat is fully cooked and the sauce has thickened. Add the sour cream and mix it in well. Add pepper and salt to taste. Cook pasta and put meatballs and sauce on top of it. Add chopped parsley as a garnish.

Prep Time: 20 minutes

Cook Time: 30 minutes

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I helgen lagade jag storkok till matlådor och den här gången blev det en vegetarisk stroganoff med ris. Hittade inspiration via recept på nätet och tillagade maträtten till min egna. Brukar alltid ändra om recept på mitt sätt och lägger gärna på extra hetta. Det smakade iallafall jättegott och här får ni se några bilder och läsa mitt recept.     Ingredienser: “Cirka 10 port”   • 1 påse Raw Slaw…

A comforting and flavorful dish where juicy meatballs are slow-cooked in a creamy mushroom sauce and served over tender egg noodles. Perfect for a cozy family dinner or a gathering with friends.

Ingredients: 1 lb frozen meatballs. 1 can cream of mushroom soup. 1 cup beef broth. 1 onion, chopped. 1 cup sliced mushrooms. 2 cloves garlic, minced. 1 teaspoon Worcestershire sauce. 1/2 cup sour cream. Salt and pepper to taste. 12 oz egg noodles, cooked. Chopped parsley for garnish optional.

Instructions: Put meatballs that have been frozen in the slow cooker. Chop the onion, slice the mushrooms, mince the garlic, and add Worcestershire sauce to a bowl. Then mix in the cream of mushroom soup. Cover the meatballs with the sauce. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the sour cream and mix it in well. Add pepper and salt to taste. Put the meatballs and sauce on top of egg noodles that have been cooked. If you want, you can add chopped parsley as a garnish. Have fun!

Prep Time: 15 minutes

Cook Time: 240 minutes

Indulge in this luscious vegan take on a classic stroganoff. Creamy coconut milk and umami-rich mushrooms come together in a flavorful sauce that coats tender fettuccine noodles. It's comfort food at its finest, perfect for a cozy dinner any night of the week.

Ingredients: 1 tbsp olive oil. 1 medium onion, diced. 3 cloves garlic, minced. 12 oz 340g mushrooms, sliced. 1 tbsp soy sauce. 1 tbsp balsamic vinegar. 1 cup 240ml vegetable broth. 1 cup 240ml full-fat coconut milk. 2 tbsp nutritional yeast. 1 tsp dijon mustard. Salt and pepper, to taste. 8 oz 225g fettuccine pasta. Fresh parsley, chopped for garnish.

Instructions: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic. Saut until onions are soft and translucent. Add sliced mushrooms to the skillet and cook until they release their moisture and start to brown. Stir in soy sauce and balsamic vinegar, allowing the flavors to meld for a minute. Pour in vegetable broth and coconut milk. Bring to a simmer. Stir in nutritional yeast and dijon mustard. Season with salt and pepper. Meanwhile, cook fettuccine pasta according to package instructions until al dente. Drain and set aside. Add cooked pasta to the skillet with the mushroom sauce. Toss until well combined and heated through. Serve hot, garnished with chopped fresh parsley. Enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Paprika Chicken Stroganoff is a comforting dish made with tender chicken breasts cooked in a sauce that tastes great with paprika and sour cream.

Ingredients: 4 chicken breasts, thinly sliced. 2 tablespoons olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, sliced. 1 tablespoon paprika. 1 cup chicken broth. 1 cup sour cream. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: Warm up a big pan with olive oil over medium-low heat. Add the minced garlic and diced onion and saut until the garlic smells good. Put in the sliced chicken breasts and cook until they turn brown. Paprika and red bell pepper slices should be added now. Cook for another two to three minutes. Put in the chicken broth, raise the heat, and let it cook for 5 to 7 minutes. Lower the heat and mix in the sour cream until everything is well mixed. Add pepper and salt to taste. Serve hot with chopped parsley on top.

Prep Time: 15 minutes

Cook Time: 20 minutes