Mouthy beef noodles
By VicentaLakin
Western pasta is delicious, except for the deliberate pasta, but if you look at the composition of the pasta, you'll always scare me. It's a light version of a Western noodle today. It's the sauce. I brought the noodles here. This time it's made of pasta. It's made of barbed flour. Two eggs made of egg fluids, about 107 grams. Smooth, quiet for an hour. It's two-dimensional. Note that there's no water. The industrial paste has hard wheat fine particles, so it's a special, very tough noodle. It was in the supermarket before. It wasn't bought. As for today's sauce, it's light because of the use of butter... and a small amount of starch mixed with milk instead of light cream and cheese... tastes just as good. The sauce itself is supposed to taste with white wine, but it just doesn't exist at home.
Recipe Recommendations
Steps for Mouthy beef noodles
1
Snack twig
2
200 grams of beef cut into little ding, 3 grams of salt, a proper amount of black pepper, a proper amount of wine, 5ml olive oil, 4ml starch mixed to catch
3
Onion cuttin
4
Twenty-five grams of butter melt
5
Put onion
6
When the onion burns out the scent, put in the entrance
7
The mushrooms will come up with a lot of juice.
8
swimming water pours into 50 milligrams of half-fat milk, mixed with 4 milligrams of starch and 8 milligrams of wine
9
The mushrooms can be added to the milk mouth with a little orange yellow.
10
Another pan, a little bit of the veal.
11
When the sugar in the mushrooms starts to get thicker, it's ready to be roasted
12
On the cooked noodles.Mouthy beef noodles Make Tips
Fresh homemade noodles are generally ready after boiling for 3 to 4 minutes (though this also depends on the thickness and width of the noodles). Fresh noodles will sink to the bottom when first added to the boiling water and are ready once they float to the surface. They don't need to be cooked as long as dried, commercial pasta.
Towards the end of cooking the sauce, if it's too thick, you can add a little more water or milk.
I used rum to cook the sauce because I happened to be out of white wine. If you have white wine at home, use that instead and you can add a generous amount, as the aroma of white wine is more subtle.