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We wash the meat then we slice it very thin perpendicular to the fiber about 4 mm.
In a wef or Teflon pan, melt the butter a little and then add the sliced mushrooms, finely chopped onion and crushed garlic clove and leave on the fire, stirring from time to time, until the onion has softened.
Pour them into a saucepan and put 3 tablespoons of oil in the same wok and cook the beef until lightly browned. Add the meat soup, but stop 100 ml, and let it boil until the meat becomes tender. We mix the 100 ml with the flour and then we pour the mixture over the beef from the wok and let it boil for another 2-3 minutes.
Pour the mushrooms over the meat, mix, then season with salt and pepper to taste.
Remove the pan from the heat and gradually incorporate the cream into the sauce.
The pasta is boiled according to the instructions on the package, drained well, washed in a stream of cold water and then served with meat sauce and mushrooms. Sprinkle a little finely chopped green parsley on top.
Good appetite! It is delicious!
There are few things in this world that say & ldquodinnertime & rdquo more than this.
A classic comfort, and one of my favorite things on earth.
sirloin steak, cut into cubes
Kosher salt and black pepper, to taste
whole large onion, finely diced
whole carrots, finely diced
cremini or white button mushrooms, stemmed and halved
sour cream, room temperature
Cooked egg noodles, for serving
Minced parsley, for serving
- Season the steak with salt and pepper, then heat 1 tablespoon of the olive oil in a heavy skillet over medium high heat. Add half the meat to the pan and brown it quickly, about 2 minutes. Remove the first batch to a bowl and cook the rest of the meat. Remove and set all the meat aside.
- Add the remaining 1 tablespoon olive oil to the pan and add the onion, carrots, and mushrooms. Cook until the mixture is deep golden brown, about 5 minutes. Turn off the heat and add the brandy and 2 cups of the stock. Stir, scrape the bottom of the pan, and turn the heat to medium-high. Cook to reduce the liquid by about a third, 3 to 4 minutes.
- In a small pitcher, make a slurry by mixing the remaining 1/4 cup stock and the cornstarch with a fork. Pour the slurry into the skillet and cook until the sauce thickens, about 1 to 2 minutes. Turn off the heat. Stir in the sour cream and Dijon. Add the beef and stir over low heat until the mixture is nice and piping hot. Taste and adjust seasonings as you like.
- Serve over cooked noodles and sprinkle with parsley.
It always cracks me up that Beef Stroganoff is a popular comfort food in America, considering Beef Stroganoff is a Russian dish.
Anyway, here & rsquos the Stroganoff recipe I included in my newest Dinnertime cookbook. I & rsquove been wanting to share it with you since I cooked and photographed it over a year ago, and I hope you make it soon because it will open up worlds of deliciousness.
salt, pepper, and olive oil
onion, carrots, and mushrooms
brandy, cognac, or other booze (if you & rsquore into that sort of thing)
Season some sirloin steak, cut into bite-sized pieces, with salt and pepper, then heat olive oil in a heavy skillet over medium-high heat. Add half the meat to the pan & hellip
And brown it quickly, about 2 minutes.
Remove it to a bowl and repeat with the other half of the meat. Remove it, too, and set the meat aside.
Add a little more olive oil to the pan and throw in diced onion, diced carrots, and halved (and stemmed) mushrooms. I like using cremini mushrooms because they & rsquore brown and lovely, but white mushrooms are fine, too! And you can slice them if you prefer, but I like big, beautiful chunks of mushrooms in my life.
Cook the veggie mixture, stirring it around, until it & rsquos deep golden brown, about 5 minutes or so.
Turn off the heat to be on the safe side, then splash in some brandy!
I love using brandy here, but cognac is good, wine is good & hellipheck, you could even use whiskey if you want to be super nutso.
Then add some beef stock! Turn the heat back on to medium-high, and scrape the bottom of the pan to loosen up all that luscious flavor.
Cook to reduce the liquid by about a third, about 3 to 4 minutes or so.
In a small pitcher, make a slurry by mixing a little stock with some cornstarch.
Pour this into the skillet and cook until the sauce gets a little thicker and more beautiful & hellipabout 1 to 2 minutes.
When the sauce has thickened, turn off the heat and stir in some sour cream & hellip
And some Dijon, which gives the sauce such a dadgum delicious little edge.
Stir the sauce, then (important!) Taste it to see if it needs more salt and pepper. Adjust as your soul leads you!
And stir it all together until the mixture is nice and piping hot.
Pile some noodles onto a serving platter (these noodles were tossed in butter and parsley, but you can just keep & rsquoem plain if you & rsquod like!) And spoon the mixture all over the top.
Lay it on thick, getting every last smidgen of sauce in there. It & rsquos a precious commodity!
Sprinkle the top with a little parsley and serve it to hungry (and, here in a minute, very grateful) humans.
Yum. Now, if you compare this to other images of regular Beef Stroganoff recipes, you & rsquoll see that I like mine a little darker and browner. So this probably isn't the most traditional approach. If you like things a little lighter / creamier, simply add more sour cream.
If you like comfort food, then this recipe for Beef Stroganoff is for you! & # 160 It & # 039s sauteed beef and onions in a creamy brown gravy, made with condensed cream of mushroom soup and beef broth. & # 160 The soup and broth melt into a creamy gravy that is perfect served over hot cooked noodles or rice or whatever you have on hand. & # 160 In fact, you probably have all the ingredients in your pantry right now! & # 160 It only takes 30 minutes and 3 steps to make this Beef Stroganoff, so it & # 039s a great dinner idea for busy weeknights.
How to Make House Seasoning for Beef Stroganoff
Mix the ingredients together and store in an airtight container for up to 6 months. Serve it over noodles, pasta or mash - anything that’s a suitable vehicle to slop up all that gorgeous mushroom gravy. Try cauliflower mash for a low carb alternative!
If using noodles or pasta, I recommend using a short pasta. It just makes it easier to eat, ensuring you get a bit of everything with plenty of that sauce in every bite!
What is stroganoff sauce made of?
Stroganoff sauce is a sour cream gravy made with beef broth that & # 8217s thickened with flour. It & # 8217s is flavored with mustard and has mushrooms in it.
I love the pale brown creamy color against the deep golden brown seared beef!
If you happen to have leftovers or are meal prepping, beef stroganoff will keep for 3 to 4 days in the fridge. But be very careful when reheating not to overcook the beef!
Wondering if you can freeze beef stroganoff?
Yes you can! The sour cream won & # 8217t separate or congeal. Thaw, then reheat & # 8211 be very careful not to overcook the beef when reheating.
Turn your classic Beef Stroganoff into a new weeknight dish by using canned mushroom condensed soup and ground beef. A creamy sauce, soft egg noodles and great flavors are the most tasty meal for busy days. This is a quick and convenient way to make a delicious dinner, but if you prefer making beef stroganoff from scratch you & # 8217ll want to try our basic Beef Stroganoff recipe.
What kind of beef should I use for mushroom soup beef stroganoff?
I used lean ground beef to make my beef stroganoff. That way, the beef cooks quickly. However, any type of tender beef cuts can be used as well, including tenderloin and sirloin.
Can I make homemade condensed mushroom soup for this recipe?
Yes, you can make condensed mushroom soup in your kitchen by following our homemade condensed mushroom soup recipe. I like making everything from scratch. That way I know exactly what ingredients I am using to cook my dish.
How do I keep sour cream from curdling in beef stroganoff?
To prevent sour cream from curdling add it in at the end after you & # 8217ve removed the pan from the stove. You can also add some beef stroganoff to the sour cream to heat it up. After that, stir everything together. If you will be reheating it the next day just heat it through. Try not to overcook it so the sour cream doesn't curdle.
Can I freeze beef stroganoff?
Beef stroganoff is a perfect dish to freeze. Just use a glass or plastic airtight container and freeze it for up to 3 months. Thaw it in the fridge overnight.
You are welcome to experiment with various types of mushrooms in this recipe! White Button mushrooms are more mild in flavor, and would work well in beef stroganoff. Crimes are more flavorful, but can be used interchangeably with white button mushrooms. Portobello mushrooms are much richer in flavor, but could work well here as well. Fun fact: Crimini mushrooms are simply young, small Portobellos!
The secret to making the best beef stroganoff is the cut and quality of meat used. Look for a cut with a nice amount of marbled fat throughout. Boneless ribeye and beef tenderloin are two great cuts of meat if you want to experiment with something other than beef sirloin steak.
Ground beef lovers? To replace steak with ground beef, simply heat in a skillet until cooked through, then drain excess fat.
400 gr beef (I had white brine and it was excellent)
8-10 mushroom mushrooms
150 ml sweet cream (for cooking)
25-30 ml of brandy (+ 100 more to get into the rhythm :))
1 teaspoon classic mustard
1 teaspoon mustard with berries
salt, black pepper
Cut the beef into thin strips. Mushrooms as well.
Heat a pan well and fry the beef in olive oil for about 4-5 minutes, over medium-high heat.
Add the brandy and simmer the meat, either by tilting the pan towards the flame or with a matchstick. Be careful not to scare the photographer, as I did & # 8230
Add the mushrooms and after 1-2 minutes season everything with both mustard, Worcestershire sauce, salt and pepper.
After another minute, add the cream and leave everything on the fire for another 2 minutes, to thicken the sauce a little.
Congratulations! You made Beef Stroganoff
I added a generous portion of rice with curry and vegetables (peas, onions, carrots and mushrooms [that they had left over and it was a shame about them :)]).
Heat 2 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high until butter is melted. Cook mushrooms, tossing occasionally, until browned and tender, about 5 minutes. Season with salt, then transfer to a plate.
Combine 1 Tbsp. oil and remaining 1 Tbsp. butter in same skillet. Season steak generously with salt and pepper. Cook until well browned, 3–4 minutes per side for medium-rare, depending on thickness. Transfer to another plate wipe out skillet.
Reduce heat to medium and pour remaining 1 Tbsp. oil into pan. Cook shallots, stirring often, until softened, about 2 minutes. Add garlic cook, stirring, until softened, about 1 minute. Add tomato paste and cook, stirring constantly, until slightly darkened in color, about 2 minutes. Add flour and cook, stirring often to coat shallots and garlic, until toasty smelling, about 3 minutes. Add wine cook, scraping up browned bits, until evaporated, about 1 minute. Add broth, fish sauce, and any liquid from mushrooms (leave mushrooms behind). Bring to a boil over high heat, then reduce heat simmer, stirring occasionally, until sauce coats a spoon, 12–15 minutes.
Slice steak against the grain. Place sour cream in a small heatproof bowl and gradually whisk in 1 cup sauce. Stir back into sauce in skillet. Taste and season with more salt or fish sauce if needed. Stir in mushrooms. Serve sauce over noodles, topped with steak and scallions.
How would you rate Beef Stroganoff?
I made the sauce first and then the steak just before serving. Huge hit amongst my eaters.
It was very good, just missing something. Marsala maybe?
I will echo what other reviewers have said, this dish is perfectly nostalgic but in a fun, elevated way. It satisfied my craving for beef stroganoff perfectly. I used Bella mushrooms as that was all that I had available, and would double them next time. The fish sauce was a very nice addition.
This meal was delicious. Followed the directions to the tee. Added a little sriracha to the sauce for a little spice. This meal was excellent!
I have been thinking about this meal since we made it last week. The best Iâ & # x20AC; & # x2122; s had since Grandmaâ & # x20AC; & # x2122; And don & # x27t tell her, but I think this one is better. So flavorful. When I tasted the sauce alone I thought it might be too salty but over noodles it was fantastic.
Excellent recipe. I followed exactly, except for substituting the cremini with oyster mushrooms fresh from my friend’s farm. It took a bit of time, but it definitely paid off.
delicious! i ended up using beef stew meat because thatâ & # x20AC; & # x2122; s what i had - and just let it simmer with the sauce (@ 30 min instead of 12-15). doubled the mushrooms. side of simply steamed green beans. super satisfying on a cold and rainy night.
I was on the fence but Capt. Daveâ & # x20AC; & # x2122; s rude remark made me want to try this! Sounds yummy to me!
Absolutely yummy. Best version of beef stroganoff I have ever had. Added a bit of paprika and made it even better. A wonderful melting pot of American flavors. And a wonderful springtime dish.
Truly phenomenal. I made this tonight, with a few adjustments - just used regular white mushrooms (no crimini at my store), one white onion instead of shallots (no shallots either), and beef bouillon to make the broth. It has such a classic taste, and the green onion on top adds the perfect amount of freshness. I cannot recommend it highly enough. This is something I will do again and again.
Tried this recipe and it was genuinely some of the best stroganoff I have had. It doesn & # x27t taste like a modernized or foreign version, it tastes like good stroganoff. The keyboard critics in the comments need to learn their food history (and some respect while theyâ & # x20AC; & # x2122; re at it). The only truly traditional components of stroganoff are beef and sour cream, just because your Gam Gam puts dill or paprika in it doesn & # x27t mean it & quotisn & # x27t stroganoff without it & quot. Do some research before you make a fool of yourself, and be open to trying new things.
I have yet to make this dish, and may or may not. Not because it isn & # x27t & quotlegitimate & quot or & quottraditional, & quot but because it is almost exactly to what I usually make except instead of fish sauce I use Worcestershire sauce and red wine (optional to me) instead of white. I may try it simply because I never tried it with steak skirt, and may want to give that a go, even if it is with my standard recipe. What are with the idiotic, angry comments spread throughout the section? Paprika is never part of a Stroganoff recipe, thatâ & # x20AC; & # x2122; s Goulash, but if you add it thatâ & # x20AC; & # x2122; s YOUR recipe. Serve it over whatever you want. For me it is usually noodles or mashed potatoes, but feel free to use grains or rice It doesn & # x27t make your dish better or correct, it is what is familiar to you. As for whether it must have dill, or another herb. who cares? Add what you like. I usually just add some chopped chives upon serving because of the sour cream factor, however, i can do without because it is fine as is. To me it is more of a nostalgic comfort dish. Enough with the breakdowns every time someone tweaks a recipe. As foodies, we are better than that. Look at it as you would different Mac N Cheeses - Some are simply cheddar and cream mixed with pasta, others make a roux or add eggs, still others use 3 different cheeses and top with breadcrumbs and spices and truffle oil. None are bad, and all are Mac N cheese, just with different profiles, tastes and personal touches. As long as the basics are there - Pasta and Cheese - youâ & # x20AC; & # x2122; re not failing or breaking traditions. (Yes, Stroganoff is a little more recipe intensive, but still). As for Captain Dave and E. Lincoln. youâ & # x20AC; & # x2122; re both a confusing mess if you think youâ & # x20AC; & # x2122; re just going to find â & # x20AC; & # x2122; Traditionalâ & # x20AC; & # x2122; You belong together.
Long time.lover of Bon Appetit and gave a few recipes a try, this is by far the best recipe so far!
wow! So easy and quite delicious. I did some advance prep and cooked mushrooms and beef the day before to save time on the day of. The rest came together so easily and delivered a special weeknight meal.
First, a few quick notes about ingredients. (Amounts are included in the full recipe below.) To make the best beef stroganoff recipe, add the following to your grocery list:
- Mushrooms: I & # 8217m partial to baby bella mushrooms for this recipe, but just about any variety or combination of mushrooms will work in this recipe.
- Steak: I recommend flank steak, but any stir-fry-friendly cut of steak will do. Be sure to thinly-slice the steak against the grain so that it will be nice and tender. (Or you can opt to make beef stroganoff with ground beef instead, if you prefer.)
- Sauce Ingredients: Butter, onion, garlic, white wine, beef stock, Worcestershire sauce, flour and plain Greek yogurt (or sour cream) are the ingredients used to make classic beef stroganoff sauce. If you prefer not to cook with wine, feel free to just add in a little extra beef stock instead.
- Egg Noodles: I always grew up eating stroganoff served over egg noodles, but rice, polenta, quinoa, zoodles or any other kind of noodles would also be delicious.
- Garnishes: Finally, feel free to sprinkle on some chopped fresh parsley as a colorful garnish. Plus I always like to add an extra twist of black pepper too.