15 lines
3.6 KiB
HTML
15 lines
3.6 KiB
HTML
<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Hungarian Mushroom Beef Soup</h1><div class="timing">prep 25 min, cook 60 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon serving"></div>× 4</div><div class="description">This soup combines a smooth, rich broth with soft chunks of beef and just a little bit of zing from
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the paprika for an absolutly luxurious overall experience whether as a stand-alone dinner or as a
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supplement to another dish.
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</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">olive oil</div></li><li><div class="amount">1 lb</div><div class="item">beef stew meat</div></li></ul></div><div class="detail">Heat the oil in a large soup pot and brown the beef in batches. Set aside to cool.
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</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter (unsalted)</div></li><li><div class="amount">1</div><div class="item">yellow onion (chopped)</div></li></ul></div><div class="detail">Add butter to the soup pot and sautée the onions until soft and just starting to brown.
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</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">~</div><div class="item">salt & pepper</div></li><li><div class="amount">2 tsp</div><div class="item">dill weed (minced)</div></li><li><div class="amount">1 tsp</div><div class="item">hungarian paprika</div></li><li><div class="amount">1 tbsp</div><div class="item">tamari (or soy sauce)</div></li><li><div class="amount">2 tbsp</div><div class="item">dry sherry</div></li><li><div class="amount">4 cups</div><div class="item">beef broth</div></li><li><div class="amount">1 lb</div><div class="item">brown mushrooms (chopped)</div></li></ul></div><div class="detail">Add salt, pepper, dill, paprika, tamari, sherry, and broth to the onions along with the browned
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meat and mushrooms. Bring to a boil and then reduce to a simmer for 1 hour.
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</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter (unsalted)</div></li><li><div class="amount">3 tbsp</div><div class="item">gluten-free flour (or all-purpose)</div></li></ul></div><div class="detail">While the meat is nearly done simmering (about 10 min remaining), add butter to a large saucepan and
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heat on medium until it foams. Add flour gradually while whisking continously, taking care to mix it
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in completely.
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</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul><li><div class="amount">1 cup</div><div class="item">whole milk</div></li></ul></div><div class="detail">Stir in milk gradually, while continuing to whisk continuously. Take care to completely remove any
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lumps. Continue to whisk until the roux thickens and then add it to the soup pot.
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</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul><li><div class="amount">2 tsp</div><div class="item">lemon juice</div></li><li><div class="amount">1 cup</div><div class="item">sour cream</div></li></ul></div><div class="detail">Once the meat is tender (after roughly an hour simmering), add the lemon juice, sour cream, and
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adjust the spices to taste (adding more paprika to the desired level of heat).
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</div></div></section><section class="credits">Recipe by David Miner</section></body></html> |