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“French Onion Beef Stroganoff Over Egg Noodles”


New Recipe from Martha Stewart & Marley Spoon

11 medium yellow onion
4 Ozwhite mushrooms,
1/4 OzFresh Parley
3/4Oz Parmesan
6 OzEgg Noodles
10 OzGrass Fed Beef
1 Broth Concentrate
2 OzShredded Fontina Cheese
Kosher Salt
Black Pepper
Olive Oil
purpose flour, and butter.

Hi, Angels Working on Earth Family!

I’m so excited to share another dish from Martha Stewart! “French Onion Beef Stroganoff Over Egg Noodles. ” I enjoyed the soft texture of the egg noodles. The texture is soo tender. The savory flavors of beef, onion and cheese worked well together. Love!

The beef is rich in flavor, packed with excellent protein and good fats. The mushrooms and onions are an excellent source of plant protein, and the parsleys brought out the flavors of the meat and fontina.

As a whole the dish features quality fats, wholefood carbohydrates, and is seasoned with spices and herbs for a nourishing, and flavorsome dish.

Sautee Vegetables

Sautee Veggies

Bring a medium pot of salted water to a boil. Halve and cut all of the onions into half inch pieces.
Wipe the mushroom caps, then trim the stems and cut caps into 1/4-inch-thick slices. Finely chop 2 teaspoons garlic. Coarsely chop parsley leaves and tender stems. Grate parmesan.

Add noodles to pot with boiling water and cook, stirring occasionally, until al dente, 4-5 minutes.
Drain noodles and set aside, drizzle with oil to prevent sticking.

Next, add 1 tablespoon oil to heat medium oven proof skillet over high heat. Add onions, and mushrooms, season with salt and pepper. Cook until tender, 6-7 minutes. Reduce the heat if vegetables are browning too quickly.
Transfer vegetable to bowl.

Cook Beef

Preheat broiler with an oven rack in the top position. Add 2 teaspoons oil in a skillet over medium heat. Add ground beef and chopped garlic, season with salt and pepper. Cook beef until brown and cooked through, 5-6 minutes.
Pour off any access fat. Add 1 tablespoon flour; cook, stirring, until coated, 1 minute.

Add Vegetables & Noodles

Return mushrooms and onions to skillet; stir in broth concentrate and 1 cup water, scraping up any brown bits from the bottom of the skillet. Bring to a simmer, then carefully stir in noodles, half of the butter.
Remove skillet from heat; season to taste with salt and pepper.
Sprinkle both cheeses over the top.

Broil & Serve

Broil on top rack until cheeses are melted and brown in spots, 3-4 minutes.
Let stand for 5 minutes. Garnish with remaining chopped parsley.

You may see a demonstration of this recipe on my YouTube Chanel. I hope you enjoy the recipe; please like, share and subscribe!


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