I'm tired so I'll keep this short. Got some black garlic. Looked up recipes. Stroganoff was tasty but didn't really showcase the garlic. Next time will take chef's advice and make some sort of savoury sauce to go over meat.
Black Garlic Stroganoff
Adapted from Black Garlic North America recipe page
2 Tbsp. bacon grease (or butter)
1 onion, chopped
6-8 cremini mushrooms, sliced
2 cloves garlic, minced
black pepper
1 lb. ground beef
1 tin condensed cream of mushroom soup (I used wild mushroom)
2 cloves black garlic, chopped
1/2 c. sour cream
1/2 c. milk (next time I'd use beef stock)
1 large dill pickle, chopped (optional)
1 package wide egg noodles
1. Cook onion, mushrooms, and garlic in grease. Add a bit of pepper.
2. Add beef and brown. Sprinkle in a bit more pepper.
3. Add soup and black garlic and simmer for a while. (I would add stock at this point as well next time.)
4. Meanwhile, cook egg noodles.
5. Stir in sour cream and pickle.
6. Serve over egg noodles (or toss with egg noodles).
Tasty, but black garlic doesn't really come through. Next time I'd probably just use 4 cloves of regular garlic and leave out the black garlic entirely, but there will be a next time.
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