🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 59 (from laksa064)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa059.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.thecookingmom.com/beef-stroganoff/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.thecookingmom.com/beef-stroganoff/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.thecookingmom.com\/beef-stroganoff\/","crawl_time":1775775568,"first_indexed_time":1670032962,"http_code":200,"src_unparsed":"com,thecookingmom!www,\/beef-stroganoff\/ s443","src_root_hash":"13100604315187069659","history_drop_reason":null,"meta_title":"Beef Stroganoff - The Cooking Mom","meta_descriptions":["Beef Stroganoff"],"attrs_boilerpipe_text":"Prep Time\n15\nminutes\nCook Time\n15\nminutes\nServings\n8\n▢\n2\npounds\nbeef tenderloin or sirloin\n-\ncut into 1 inch pieces\n▢\nSalt and pepper\n▢\n1\ncup\nflour\n▢\n2\ntbsp\nolive oil\n▢\n3\ntbsp\nbutter\n▢\n1\ncup\nfinely diced onion\n▢\n8\nounces\nsliced mushrooms\n▢\n1\ntbsp\ntomato paste\n▢\n2\ncups\nbeef stock\n▢\n2\ncups\nsour cream\n▢\n2\ntbsp\ncognac or dry white wine\n▢\nHot cooked egg noodles\n▢\n3\ntbsp\nchopped Italian parsley\nSeason beef well with salt and pepper.\nLightly coat the pieces of beef in flour.\nIn a large skillet heat oil and quickly brown beef for a minute or two on both sides.\nDon’t overcrowd the pan. It works best to brown the beef in batches, adding more oil if needed.\nRemove beef to a plate.\nAdd butter, onions and mushrooms to the same skillet you cooked the beef in and cook a few minutes until they start to get soft.\nSeason them with a little salt and pepper.\nAdd tomato paste and beef stock.\nBring to a boil, scraping up any brown bits from the bottom.\nSimmer for a minute or two.\nTurn down heat and whisk in sour cream until smooth.\nAdd cognac or wine.\nTaste to see if sauce needs a little salt and pepper.\nIf sauce gets too thick, add a little more beef stock or a splash of milk.\nAdd beef back to the skillet just to heat.\nServe immediately over warm noodles.\nSprinkle a little parsley on top.\nCalories:\n521\nkcal\n|\nCarbohydrates:\n19\ng\n|\nProtein:\n26\ng\n|\nFat:\n37\ng\n|\nSaturated Fat:\n16\ng\n|\nPolyunsaturated Fat:\n2\ng\n|\nMonounsaturated Fat:\n13\ng\n|\nCholesterol:\n114\nmg\n|\nSodium:\n249\nmg\n|\nPotassium:\n701\nmg\n|\nFiber:\n1\ng\n|\nSugar:\n4\ng\n|\nVitamin A:\n533\nIU\n|\nVitamin C:\n5\nmg\n|\nCalcium:\n89\nmg\n|\nIron:\n4\nmg\nThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.","attrs_markdown":"[Skip to content](https:\/\/www.thecookingmom.com\/beef-stroganoff\/#main)\n\n*My Recipes. 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Your Inbox.* Sign Up Now →\n\n[![The Cooking Mom](https:\/\/www.thecookingmom.com\/wp-content\/uploads\/2022\/05\/TCM_Main_Color.png)](https:\/\/www.thecookingmom.com\/)\n\n[Home](https:\/\/www.thecookingmom.com\/) \/ [Recipe Index](https:\/\/www.thecookingmom.com\/recipe-index\/) \/ [Course](https:\/\/www.thecookingmom.com\/recipe-index\/course\/) \/ [Dinner](https:\/\/www.thecookingmom.com\/recipe-index\/course\/dinner\/) \/\n\n# Beef Stroganoff\nBy:[Amy Hanten](https:\/\/www.thecookingmom.com\/author\/amy\/)\n\nUpdated:\n\nJanuary 2, 2026\n\n[1 Comment](https:\/\/www.thecookingmom.com\/beef-stroganoff\/#comments)\n\n[Jump to Recipe](https:\/\/www.thecookingmom.com\/beef-stroganoff\/#recipe)\n\n![](https:\/\/www.thecookingmom.com\/wp-content\/uploads\/2021\/09\/Beef-Stroganoff.jpg)\n\nShare this\\!\n\n- Pinterest\n- [Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fwww.thecookingmom.com%2Fbeef-stroganoff%2F&t=Beef%20Stroganoff \"Share on Facebook\")\n- [Twitter](https:\/\/x.com\/intent\/tweet?text=Beef%20Stroganoff&url=https%3A%2F%2Fwww.thecookingmom.com%2Fbeef-stroganoff%2F \"Share on X\")\n- [Email](mailto:?subject=Beef%20Stroganoff&body=https%3A%2F%2Fwww.thecookingmom.com%2Fbeef-stroganoff%2F \"Send over email\")\n\n![logo](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1000'%20height='290'%20viewBox='0%200%201000%20290'%3E%3C\/svg%3E)\n\n[Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.thecookingmom.com%2Fbeef-stroganoff%2F&media=https%3A%2F%2Fwww.thecookingmom.com%2Fwp-content%2Fuploads%2F2021%2F09%2FBeef-Stroganoff.jpg&description=Beef+Stroganoff&is_video=false)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='250'%20height='250'%20viewBox='0%200%20250%20250'%3E%3C\/svg%3E)\n\n## Beef Stroganoff\nPrep Time 15 minutes minutes\n\nCook Time 15 minutes minutes\n\nServings 8\n\n[Pin It](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.thecookingmom.com%2Fbeef-stroganoff%2F&media=https%3A%2F%2Fwww.thecookingmom.com%2Fwp-content%2Fuploads%2F2021%2F09%2FBeef-Stroganoff.jpg&description=Beef+Stroganoff&is_video=false)\n\n[Print](https:\/\/www.thecookingmom.com\/wprm_print\/beef-stroganoff)\n\n[Rate It](https:\/\/www.thecookingmom.com\/beef-stroganoff\/#commentform)\n\nCook Mode\n\nPrevent your screen from going dark\n\n### Ingredients\n- ▢\n  2 pounds  beef tenderloin or sirloin - cut into 1 inch pieces\n- ▢\n  Salt and pepper\n- ▢\n  1 cup  flour\n- ▢\n  2 tbsp olive oil\n- ▢\n  3 tbsp butter\n- ▢\n  1 cup  finely diced onion\n- ▢\n  8 ounces sliced mushrooms\n- ▢\n  1 tbsp tomato paste\n- ▢\n  2 cups beef stock\n- ▢\n  2 cups  sour cream\n- ▢\n  2 tbsp cognac or dry white wine\n- ▢\n  Hot cooked egg noodles\n- ▢\n  3 tbsp chopped Italian parsley\n\n### Instructions\n- Season beef well with salt and pepper.\n- Lightly coat the pieces of beef in flour.\n- In a large skillet heat oil and quickly brown beef for a minute or two on both sides.\n- Don’t overcrowd the pan. It works best to brown the beef in batches, adding more oil if needed.\n- Remove beef to a plate.\n- Add butter, onions and mushrooms to the same skillet you cooked the beef in and cook a few minutes until they start to get soft.\n- Season them with a little salt and pepper.\n- Add tomato paste and beef stock.\n- Bring to a boil, scraping up any brown bits from the bottom.\n- Simmer for a minute or two.\n- Turn down heat and whisk in sour cream until smooth.\n- Add cognac or wine.\n- Taste to see if sauce needs a little salt and pepper.\n- If sauce gets too thick, add a little more beef stock or a splash of milk.\n- Add beef back to the skillet just to heat.\n- Serve immediately over warm noodles.\n- Sprinkle a little parsley on top.\n\n### Nutrition\nCalories: 521kcal \\| Carbohydrates: 19g \\| Protein: 26g \\| Fat: 37g \\| Saturated Fat: 16g \\| Polyunsaturated Fat: 2g \\| Monounsaturated Fat: 13g \\| Cholesterol: 114mg \\| Sodium: 249mg \\| Potassium: 701mg \\| Fiber: 1g \\| Sugar: 4g \\| Vitamin A: 533IU \\| Vitamin C: 5mg \\| Calcium: 89mg \\| Iron: 4mg\n\nThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='2400'%20height='1599'%20viewBox='0%200%202400%201599'%3E%3C\/svg%3E)\n\n## Did You Make This?\nI love seeing what you make! Be sure to tag me [@thecookingmom](https:\/\/www.instagram.com\/thecookingmom\/) on Instagram.\n\n[Tag On Insta](https:\/\/www.instagram.com\/thecookingmom\/)\n\n[Leave A Rating](https:\/\/www.thecookingmom.com\/beef-stroganoff\/#commentform)\n\n[Tag On Insta](https:\/\/www.instagram.com\/thecookingmom\/)\n\n[Leave A Rating](https:\/\/www.thecookingmom.com\/beef-stroganoff\/#commentform)\n\n## Similar Posts\n[![Obatzda](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='768'%20height='512'%20viewBox='0%200%20768%20512'%3E%3C\/svg%3E)](https:\/\/www.thecookingmom.com\/obatzda\/)\n\n### [Obatzda](https:\/\/www.thecookingmom.com\/obatzda\/)\n\n[![Homemade Salted Caramels](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='700'%20height='629'%20viewBox='0%200%20700%20629'%3E%3C\/svg%3E)](https:\/\/www.thecookingmom.com\/homemade-salted-caramels\/)\n\n### [Homemade Salted Caramels](https:\/\/www.thecookingmom.com\/homemade-salted-caramels\/)\n\n[![Taste of Thanksgiving Casserole](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='700'%20height='441'%20viewBox='0%200%20700%20441'%3E%3C\/svg%3E)](https:\/\/www.thecookingmom.com\/taste-thanksgiving-casserole\/)\n\n### [Taste of Thanksgiving Casserole](https:\/\/www.thecookingmom.com\/taste-thanksgiving-casserole\/)\n\n[![Italian Sausage and Bow Ties](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='768'%20height='512'%20viewBox='0%200%20768%20512'%3E%3C\/svg%3E)](https:\/\/www.thecookingmom.com\/italian-sausage-and-bow-ties\/)\n\n### [Italian Sausage and Bow Ties](https:\/\/www.thecookingmom.com\/italian-sausage-and-bow-ties\/)\n\n[![Baked Spinach and Artichoke Dip](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='768'%20height='535'%20viewBox='0%200%20768%20535'%3E%3C\/svg%3E)](https:\/\/www.thecookingmom.com\/baked-spinach-and-artichoke-dip\/)\n\n### [Baked Spinach and Artichoke Dip](https:\/\/www.thecookingmom.com\/baked-spinach-and-artichoke-dip\/)\n\n[![Shrimp Couscous Packets](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='768'%20height='514'%20viewBox='0%200%20768%20514'%3E%3C\/svg%3E)](https:\/\/www.thecookingmom.com\/shrimp-couscous-packets\/)\n\n### [Shrimp Couscous Packets](https:\/\/www.thecookingmom.com\/shrimp-couscous-packets\/)\n\n### Leave a Reply [Cancel reply](https:\/\/www.thecookingmom.com\/beef-stroganoff\/#respond)\n## One Comment\n1. **Judy** says:\n   \n   [at](https:\/\/www.thecookingmom.com\/beef-stroganoff\/#comment-28107)\n   \n   How many would this serve? thanks\\!\n   \n   [Reply](https:\/\/www.thecookingmom.com\/beef-stroganoff\/#comment-28107)\n\n##### ***Hi, I'm Amy***\n[The Cooking Mom](https:\/\/www.thecookingmom.com\/about)\n\nI'm a mom who loves to cook. 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It works best to brown the beef in batches, adding more oil if needed.\n- Remove beef to a plate.\n- Add butter, onions and mushrooms to the same skillet you cooked the beef in and cook a few minutes until they start to get soft.\n- Season them with a little salt and pepper.\n- Add tomato paste and beef stock.\n- Bring to a boil, scraping up any brown bits from the bottom.\n- Simmer for a minute or two.\n- Turn down heat and whisk in sour cream until smooth.\n- Add cognac or wine.\n- Taste to see if sauce needs a little salt and pepper.\n- If sauce gets too thick, add a little more beef stock or a splash of milk.\n- Add beef back to the skillet just to heat.\n- Serve immediately over warm noodles.\n- Sprinkle a little parsley on top.\n\nCalories: 521kcal \\| Carbohydrates: 19g \\| Protein: 26g \\| Fat: 37g \\| Saturated Fat: 16g \\| Polyunsaturated Fat: 2g \\| Monounsaturated Fat: 13g \\| Cholesterol: 114mg \\| Sodium: 249mg \\| Potassium: 701mg \\| Fiber: 1g \\| Sugar: 4g \\| Vitamin A: 533IU \\| Vitamin C: 5mg \\| Calcium: 89mg \\| Iron: 4mg\n\nThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.","meta_canonical":null}

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Boilerpipe Text	Prep Time 15 minutes Cook Time 15 minutes Servings 8 ▢ 2 pounds beef tenderloin or sirloin - cut into 1 inch pieces ▢ Salt and pepper ▢ 1 cup flour ▢ 2 tbsp olive oil ▢ 3 tbsp butter ▢ 1 cup finely diced onion ▢ 8 ounces sliced mushrooms ▢ 1 tbsp tomato paste ▢ 2 cups beef stock ▢ 2 cups sour cream ▢ 2 tbsp cognac or dry white wine ▢ Hot cooked egg noodles ▢ 3 tbsp chopped Italian parsley Season beef well with salt and pepper. Lightly coat the pieces of beef in flour. In a large skillet heat oil and quickly brown beef for a minute or two on both sides. Don’t overcrowd the pan. It works best to brown the beef in batches, adding more oil if needed. Remove beef to a plate. Add butter, onions and mushrooms to the same skillet you cooked the beef in and cook a few minutes until they start to get soft. Season them with a little salt and pepper. Add tomato paste and beef stock. Bring to a boil, scraping up any brown bits from the bottom. Simmer for a minute or two. Turn down heat and whisk in sour cream until smooth. Add cognac or wine. Taste to see if sauce needs a little salt and pepper. If sauce gets too thick, add a little more beef stock or a splash of milk. Add beef back to the skillet just to heat. Serve immediately over warm noodles. Sprinkle a little parsley on top. Calories: 521 kcal \| Carbohydrates: 19 g \| Protein: 26 g \| Fat: 37 g \| Saturated Fat: 16 g \| Polyunsaturated Fat: 2 g \| Monounsaturated Fat: 13 g \| Cholesterol: 114 mg \| Sodium: 249 mg \| Potassium: 701 mg \| Fiber: 1 g \| Sugar: 4 g \| Vitamin A: 533 IU \| Vitamin C: 5 mg \| Calcium: 89 mg \| Iron: 4 mg This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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Your Inbox. Sign Up Now → [![The Cooking Mom](https://www.thecookingmom.com/wp-content/uploads/2022/05/TCM_Main_Color.png)](https://www.thecookingmom.com/) [Home](https://www.thecookingmom.com/) / [Recipe Index](https://www.thecookingmom.com/recipe-index/) / [Course](https://www.thecookingmom.com/recipe-index/course/) / [Dinner](https://www.thecookingmom.com/recipe-index/course/dinner/) / # Beef Stroganoff By:[Amy Hanten](https://www.thecookingmom.com/author/amy/) Updated: January 2, 2026 [1 Comment](https://www.thecookingmom.com/beef-stroganoff/#comments) [Jump to Recipe](https://www.thecookingmom.com/beef-stroganoff/#recipe) ![](https://www.thecookingmom.com/wp-content/uploads/2021/09/Beef-Stroganoff.jpg) Share this\! - Pinterest - [Facebook](https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fwww.thecookingmom.com%2Fbeef-stroganoff%2F&t=Beef%20Stroganoff "Share on Facebook") - [Twitter](https://x.com/intent/tweet?text=Beef%20Stroganoff&url=https%3A%2F%2Fwww.thecookingmom.com%2Fbeef-stroganoff%2F "Share on X") - [Email](mailto:?subject=Beef%20Stroganoff&body=https%3A%2F%2Fwww.thecookingmom.com%2Fbeef-stroganoff%2F "Send over email") ![logo](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1000'%20height='290'%20viewBox='0%200%201000%20290'%3E%3C/svg%3E) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.thecookingmom.com%2Fbeef-stroganoff%2F&media=https%3A%2F%2Fwww.thecookingmom.com%2Fwp-content%2Fuploads%2F2021%2F09%2FBeef-Stroganoff.jpg&description=Beef+Stroganoff&is_video=false) ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='250'%20height='250'%20viewBox='0%200%20250%20250'%3E%3C/svg%3E) ## Beef Stroganoff Prep Time 15 minutes minutes Cook Time 15 minutes minutes Servings 8 [Pin It](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.thecookingmom.com%2Fbeef-stroganoff%2F&media=https%3A%2F%2Fwww.thecookingmom.com%2Fwp-content%2Fuploads%2F2021%2F09%2FBeef-Stroganoff.jpg&description=Beef+Stroganoff&is_video=false) [Print](https://www.thecookingmom.com/wprm_print/beef-stroganoff) [Rate It](https://www.thecookingmom.com/beef-stroganoff/#commentform) Cook Mode Prevent your screen from going dark ### Ingredients - ▢ 2 pounds beef tenderloin or sirloin - cut into 1 inch pieces - ▢ Salt and pepper - ▢ 1 cup flour - ▢ 2 tbsp olive oil - ▢ 3 tbsp butter - ▢ 1 cup finely diced onion - ▢ 8 ounces sliced mushrooms - ▢ 1 tbsp tomato paste - ▢ 2 cups beef stock - ▢ 2 cups sour cream - ▢ 2 tbsp cognac or dry white wine - ▢ Hot cooked egg noodles - ▢ 3 tbsp chopped Italian parsley ### Instructions - Season beef well with salt and pepper. - Lightly coat the pieces of beef in flour. - In a large skillet heat oil and quickly brown beef for a minute or two on both sides. - Don’t overcrowd the pan. It works best to brown the beef in batches, adding more oil if needed. - Remove beef to a plate. - Add butter, onions and mushrooms to the same skillet you cooked the beef in and cook a few minutes until they start to get soft. - Season them with a little salt and pepper. - Add tomato paste and beef stock. - Bring to a boil, scraping up any brown bits from the bottom. - Simmer for a minute or two. - Turn down heat and whisk in sour cream until smooth. - Add cognac or wine. - Taste to see if sauce needs a little salt and pepper. - If sauce gets too thick, add a little more beef stock or a splash of milk. - Add beef back to the skillet just to heat. - Serve immediately over warm noodles. - Sprinkle a little parsley on top. ### Nutrition Calories: 521kcal \\| Carbohydrates: 19g \\| Protein: 26g \\| Fat: 37g \\| Saturated Fat: 16g \\| Polyunsaturated Fat: 2g \\| Monounsaturated Fat: 13g \\| Cholesterol: 114mg \\| Sodium: 249mg \\| Potassium: 701mg \\| Fiber: 1g \\| Sugar: 4g \\| Vitamin A: 533IU \\| Vitamin C: 5mg \\| Calcium: 89mg \\| Iron: 4mg This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='2400'%20height='1599'%20viewBox='0%200%202400%201599'%3E%3C/svg%3E) ## Did You Make This? I love seeing what you make! Be sure to tag me [@thecookingmom](https://www.instagram.com/thecookingmom/) on Instagram. 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Judy says: [at](https://www.thecookingmom.com/beef-stroganoff/#comment-28107) How many would this serve? thanks\! [Reply](https://www.thecookingmom.com/beef-stroganoff/#comment-28107) ##### *Hi, I'm Amy* [The Cooking Mom](https://www.thecookingmom.com/about) I'm a mom who loves to cook. 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Readable Markdown	![](https://www.thecookingmom.com/wp-content/uploads/2021/09/Beef-Stroganoff.jpg) ![](https://www.thecookingmom.com/wp-content/uploads/2021/09/Beef-Stroganoff-500x500.jpg) Prep Time 15 minutes Cook Time 15 minutes Servings 8 - ▢ 2 pounds beef tenderloin or sirloin - cut into 1 inch pieces - ▢ Salt and pepper - ▢ 1 cup flour - ▢ 2 tbsp olive oil - ▢ 3 tbsp butter - ▢ 1 cup finely diced onion - ▢ 8 ounces sliced mushrooms - ▢ 1 tbsp tomato paste - ▢ 2 cups beef stock - ▢ 2 cups sour cream - ▢ 2 tbsp cognac or dry white wine - ▢ Hot cooked egg noodles - ▢ 3 tbsp chopped Italian parsley - Season beef well with salt and pepper. - Lightly coat the pieces of beef in flour. - In a large skillet heat oil and quickly brown beef for a minute or two on both sides. - Don’t overcrowd the pan. It works best to brown the beef in batches, adding more oil if needed. - Remove beef to a plate. - Add butter, onions and mushrooms to the same skillet you cooked the beef in and cook a few minutes until they start to get soft. - Season them with a little salt and pepper. - Add tomato paste and beef stock. - Bring to a boil, scraping up any brown bits from the bottom. - Simmer for a minute or two. - Turn down heat and whisk in sour cream until smooth. - Add cognac or wine. - Taste to see if sauce needs a little salt and pepper. - If sauce gets too thick, add a little more beef stock or a splash of milk. - Add beef back to the skillet just to heat. - Serve immediately over warm noodles. - Sprinkle a little parsley on top. Calories: 521kcal \\| Carbohydrates: 19g \\| Protein: 26g \\| Fat: 37g \\| Saturated Fat: 16g \\| Polyunsaturated Fat: 2g \\| Monounsaturated Fat: 13g \\| Cholesterol: 114mg \\| Sodium: 249mg \\| Potassium: 701mg \\| Fiber: 1g \\| Sugar: 4g \\| Vitamin A: 533IU \\| Vitamin C: 5mg \\| Calcium: 89mg \\| Iron: 4mg This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Shard	59 (laksa)
Root Hash	13100604315187069659
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