A jar of beef stroganoff and a jar of beef stock makes a fine base for a pot of beef noodle soup.
I sautéed lemongrass, ginger and garlic, then added a couple star anise, cloves, cardamom pods, and a few split bird chilis. Added a scoop of curry paste and then my sliced veg (carrot, celery, mushrooms and bell peppers). Dumped in the stroganoff and stock, brought to a boil, served over a pile of bean sprouts and noodles with lime and more bird chilis.
Sounds like a bit of work but it wasnt even 10 mins of chopping veg and less than 20 mins total to a giant bowl.
by _incredigirl_
2 Comments
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Thanks for sharing your cooking with canning. It’s so inspirational to see how people use their amazing hard work. This was inventive and sounds so delicious. Would you consider making a pho flavored beef broth in the future?