@tmv.linhanh.official: PHUN VI CHẠM SHADING thế hệ mới nhà em tôn lên nét đẹp tự nhiên, KHÔNG GIÀ, KHÔNG ĐẬM. Ưu đãi đặc biệt - NHẮN TIN NGAY#thammylinhanh #tmvlinhanh #chanmay #phunmay #phunmayshading

TMV Linh Anh
TMV Linh Anh
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Friday 11 September 2026 15:22:29 GMT
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🍯 BEEF STROGANOFF Silky sour-cream sauce, tender beef strips, buttery egg noodles — weeknight luxury. 📝 INGREDIENTS: • 1.5 lbs sirloin, thinly sliced • 1 tbsp neutral oil • 2 tbsp butter • 1 onion, diced • 8 oz mushrooms, sliced • 2 cloves garlic, minced • 2 tbsp flour • 1 1/2 cups beef broth • 1 tbsp Worcestershire sauce • 1 tsp dijon mustard • 3/4 cup sour cream • 12 oz wide egg noodles • 1 tbsp butter, for the noodles • fresh parsley • salt and pepper 👩‍🍳 STEPS: 1) Season the beef strips; heat the oil over medium-high heat and sear the beef 1-2 minutes per side until browned. Remove and set aside. 2) Melt the butter in the same skillet; cook the onion 3-4 minutes until soft. 3) Cook the mushrooms 5-6 minutes until they release their liquid and turn golden; stir in the garlic 30 seconds. 4) Sprinkle the flour over everything and cook 1 minute, stirring constantly. 5) Gradually pour in the beef broth, whisking to a smooth sauce; stir in Worcestershire and dijon. 6) Bring to a gentle simmer and cook 3-4 minutes until the sauce thickens and coats a spoon. 7) Lower the heat and whisk in the sour cream until silky; return the beef and warm 2-3 minutes without boiling. 8) Cook the noodles per the package, drain and toss with the butter for the noodles; serve the stroganoff over them, spooning the sauce over everything, and finish with fresh parsley. 📲 See a recipe you love? Share it to Hungry Shelf. It turns food reels and posts from any social platform into step-by-step recipes you can follow hands-free while cooking. #beefstroganoff #comfortfood #weeknightdinner #tiktokrecipes #hungryshelf
🍯 BEEF STROGANOFF Silky sour-cream sauce, tender beef strips, buttery egg noodles — weeknight luxury. 📝 INGREDIENTS: • 1.5 lbs sirloin, thinly sliced • 1 tbsp neutral oil • 2 tbsp butter • 1 onion, diced • 8 oz mushrooms, sliced • 2 cloves garlic, minced • 2 tbsp flour • 1 1/2 cups beef broth • 1 tbsp Worcestershire sauce • 1 tsp dijon mustard • 3/4 cup sour cream • 12 oz wide egg noodles • 1 tbsp butter, for the noodles • fresh parsley • salt and pepper 👩‍🍳 STEPS: 1) Season the beef strips; heat the oil over medium-high heat and sear the beef 1-2 minutes per side until browned. Remove and set aside. 2) Melt the butter in the same skillet; cook the onion 3-4 minutes until soft. 3) Cook the mushrooms 5-6 minutes until they release their liquid and turn golden; stir in the garlic 30 seconds. 4) Sprinkle the flour over everything and cook 1 minute, stirring constantly. 5) Gradually pour in the beef broth, whisking to a smooth sauce; stir in Worcestershire and dijon. 6) Bring to a gentle simmer and cook 3-4 minutes until the sauce thickens and coats a spoon. 7) Lower the heat and whisk in the sour cream until silky; return the beef and warm 2-3 minutes without boiling. 8) Cook the noodles per the package, drain and toss with the butter for the noodles; serve the stroganoff over them, spooning the sauce over everything, and finish with fresh parsley. 📲 See a recipe you love? Share it to Hungry Shelf. It turns food reels and posts from any social platform into step-by-step recipes you can follow hands-free while cooking. #beefstroganoff #comfortfood #weeknightdinner #tiktokrecipes #hungryshelf

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