![]() ![]() The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". This cookie is set by GDPR Cookie Consent plugin. ![]() These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. Stir the cheese sauce into the hamburger mixture. Remove from the heat and add the Swiss cheese a little at a time, stirring until it is melted before adding more cheese (the mixture will be very thick).Add the warmed milk, whisking constantly until thickened. Sprinkle in the flour and whisk for a couple of minutes. Meanwhile, in a medium pot, melt the butter over medium-high heat.Reduce the heat to a low simmer, and cook for about 10 to 15 minutes (or until the pasta is al dente), stirring occasionally to prevent the pasta from sticking. Stir in the Worcestershire sauce, Dijon mustard, salt, pepper, pasta, and beef stock.Add ground beef, breaking it up with a wooden spoon and stirring it into the sauteed veggies. Increase the heat to medium-high and push the veggies to the sides of the pan.Add the mushrooms to the skillet and continue to cook an additional 5 minutes, then add the garlic and cook and another minute. Add the onions and saute, stirring occasionally, until they begin to turn golden brown. In a large skillet, heat the olive oil over medium heat. ![]()
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