Classic Beef Stroganoff Recipe 455 Recipes

CLASSIC BEEF STROGANOFF

Steps:

• Cut the beef in very thin strips. The easiest way to do that is to put the meat in the freezer until slightly frozen. Add salt and pepper and 1 TBS oil to the beef strips and mix together.
• Melt 3 TBS butter and 1 TBS oil in a large skillet on medium heat. Increase heat and add strips of beef. You want to cook the beef quickly, browning it on each side. You may need to work in batches.When both sides are brown, remove the beef into a bowl and set aside while keeping warm.
• Add remaining butter and oil to the pan and saute the onions until golden, add the sliced mushrooms and cook for a few minutes, allowing them to soak up the pan drippings.
• Add the flour and continue stirring, add the broth and let it simmer until the sauce has thickened and the floury taste is cooked out. Stir in the lemon zest, lemon juice and mustard, add salt and pepper to taste.
• Put the meat back in the sauce, heat through and add 1/2 a cup of sour cream, do not let the sauce cook anymore otherwise it will curdle.
• Serve on egg noodles, topped with a dollop of sour cream and garnish with chopped parsley. Enjoy!

CLASSIC BEEF STROGANOFF

Steps:

• Season beef with salt, pepper, and Spanish paprika.
• Melt butter in a large skillet over medium heat. Saute onions and mushrooms in melted butter until onions are tender, 5 to 7 minutes; transfer to a bowl, retaining some of the butter in the skillet.
• Cook and stir beef in retained butter until lightly browned, 5 to 7 minutes.
• Stir 2/3 cup beef broth, white wine, garlic, and ketchup into the beef mixture; season with salt and pepper. Place a cover on the skillet and cook mixture at a simmer for 15 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
• Whisk remaining beef broth and flour together in a bowl; add to beef mixture. Bring the mixture to a boil, stirring continually, and boil for 1 minute. Reduce heat to low, add sour cream, and stir until smoothly incorporated. Ladle over egg noodles and garnish with paprika.

CLASSIC BEEF STROGANOFF

Steps:

• Cut beef across grain into about 1 1/2x1/2-inch strips.
• Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
• Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
• Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

CLASSIC BEEF STROGANOFF

Steps:

• Cut meat diagonally into very thin slices.
• Saute mushrooms and onions in butter until tender; remove from skillet.
• Brown meat lightly on both sides in same skillet.
• Set aside 1/3 cup consumme; stir remaining consomme, catsup (or mustard), garlic and salt into skillet.
• Cover and simmer 15 minutes.
• Blend reserved 1/3 cup consomme and flour; stir into skillet.
• Add mushrooms and onions.
• Heat to boiling, stirring constantly.
• Boil 1 minute.
• Stir in sour cream; heat through.
• Serve over hot noodles or rice and garnish with fresh dill.

CLASSIC BEEF STROGANOFF

Steps:

• Cut beef across grain into about 1 1/2 X 1/2 inch strips.
• Cook mushrooms, onions & garlic in margarine in 10 inch skillet over medium heat, stirring occasionally until onions are tender, remove from skillet.
• Cook beef in same skillet until brown, I usually add more butter before cooking.
• Stir in 1 cup of the broth, salt and worcestershire sauce.
• Heat to boiling, reduce heat.
• Cover & simmer 15 minutes.
• Stir remaining 1/2 cup broth into flour and mix, then stir into beef mixture.
• Add onion mixture; heat to boiling, stirring constantly.
• Boil and stir 1 mintute.
• Stir in sour cream, heat until hot - DO NOT Boil. (You may not use all the sour cream just add gradually.).
• Serve over hot egg noodles.

THE BEST CLASSIC BEEF STROGANOFF

Steps:

• Mix flour, salt, and pepper together in a bowl. Pound mixture into the beef. Cut beef into 1/2-inch strips.
• Melt butter in a saucepan over medium heat. Add beef; cook until browned, about 10 minutes. Remove meat with a slotted spoon, transfer to a covered container, and refrigerate while you make the gravy; do not wash the pan.
• Stir water, onion, and garlic into the pan. Cook and stir over medium heat until all of the brown bits have been scraped from the bottom of the pan, about 5 minutes. Add mushrooms and cream of mushroom soup. Cook until mushrooms are tender, about 20 minutes.
• Mix beef and gravy in a pot over medium heat until hot but not boiling, about 5 minutes. Add sour cream and serve.