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Chrisie
Boeuf stroganoff with potato biscuits
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Ingredients
Directions
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Heat 2 tablespoons of the oil. Sprinkle the meat with salt, freshly ground pepper and paprika powder and fry in brown portions. Scoop out of the pan and stir up the cakes.
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Fry the onions for about 5 minutes at a low setting. Add the tomato puree and flour and stir fry for a few minutes. Pour in the stock and vodka and cook on a high setting.
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Lower the heat source and add the meat again. Let the meat roast with the lid on the pan for about 1.5 hours.
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In the meantime, cook the potatoes in the skins for about 20 minutes. Drain and allow to cool.
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Peel the potatoes and grate them coarsely. Season with salt and freshly ground pepper and stir in the chives.
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Use moist hands to knead biscuits from the potato mixture and place them covered in the refrigerator to stiffen.
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Heat 1 tablespoon of oil and fry the mushrooms on a high setting brown. Add them to the meat and stir in the sour cream and mustard. Stew for about 30 minutes on a low stand without lid on the pan.
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Meanwhile, bake the potato cookies in the rest of the oil until golden brown and keep them warm in the oven. Serve them with the meat.
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Nutrition
720Calories
Sodium0% DV0g
Fat66% DV43g
Protein76% DV38g
Carbs12% DV35g
Fiber0% DV0g
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