added new recipes, fixed formatting.

source/stroganoff.md

@@ -15,29 +15,31 @@
 
 ### Instructions
 
-1. Heat 1 tablespoon of the **oil** over medium heat in a pot or large skillet.
-   Add the **mushrooms** and cook until they are tender, about 5 minutes.
-   Season with salt and pepper, then remove from the pot into a bowl and set aside.
-
-2. Heat the remaining 2 tablespoons of **oil** in the same pot.
+1. Heat 2 tablespoons of **oil** over medium heat in a large pot.
    Add the **onion**, season with salt and pepper,
    and cook until translucent, about 4-5 minutes.
 
-3. Stir in the **garlic** and cook until fragrant, 30-60 seconds.
+2. Stir in the **garlic** and cook until fragrant, 30-60 seconds.
 
-4. Add the **ground meat** and continue to cook,
+3. Add the **ground meat** and continue to cook,
    breaking up the meat with a spoon as it cooks,
    until it is browned and cooked through, about 5 minutes.
 
-5. Add the **paprika**, **broth**, and **pasta**.
+4. Add the **paprika**, **broth**, and **pasta**.
    Bring to a light boil then cover the pot.
+   Continue to cook, stirring often, until the pasta is al dente, about 17-20 minutes.
 
-6. Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes.
-   If at this point the dish has more liquid than preferred,
-   leave the lid off of the pan for the last 5 minutes to allow some to evaporate.
+5. While the pasta cooks,
+   heat 1 tablespoon of the **oil** over medium heat in a medium skillet.
+   Add the **mushrooms** and cook until they are tender, about 5 minutes.
+   Season with salt and pepper, remove from the heat, and set aside.
+
+6. Around 5 minutes before the pasta has finished cooking, check the consistency.
+   If the dish has more liquid than preferred,
+   remove the lid for the remaining time to allow some to evaporate.
 
 7. Remove the pot from the heat
-   and stir in the **mushrooms** and **sour cream**.
+  and stir in the **mushrooms** and **sour cream**.
 
 8. Serve with **fresh parsley**.