Stroganoff - 05/24/16
I made something remotely resembling the dish last night.
How do you Real Cooks do it?
How do you Real Cooks do it?
Re: Stroganoff - 05/24/16
Here's the recipe I like.
Beef Stroganoff
1 – T Vegetable Oil
24 oz. New York Strip Steak cut in to 1/2” strips
Salt, Pepper and Lawry’s to taste
2 – T Butter
½ Medium Onion diced
8 oz. Sliced Portabella Mushrooms
2 – Cloves Garlic minced
2 – T All Purpose Flour
½ Cup White Wine
2 Cups Beef Broth Divided
¾ Cup Sour Cream
1 – T Fresh Chopped Chives
1. Season beef generously with salt and pepper.
2. Heat oil in a dutch oven over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6-7 minutes, until liquid evaporates and meat browns. Remove meat from the pan and set aside.
3. Stir butter, mushrooms and onions into the pan; cook and stir over medium heat until the vegetables are lightly browned. Add garlic and stir for 30 seconds. Stir in flour; cook for 1-2 minutes until incorporated.
4. Stir in wine and 1 cup of stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens.
5. Return beef to the pan. Stir in remaining cup of stock; bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes.
6. Stir in sour cream. Stir in chives. Season with salt and pepper to taste.
7. Serve over egg noodles.
Mike
Beef Stroganoff
1 – T Vegetable Oil
24 oz. New York Strip Steak cut in to 1/2” strips
Salt, Pepper and Lawry’s to taste
2 – T Butter
½ Medium Onion diced
8 oz. Sliced Portabella Mushrooms
2 – Cloves Garlic minced
2 – T All Purpose Flour
½ Cup White Wine
2 Cups Beef Broth Divided
¾ Cup Sour Cream
1 – T Fresh Chopped Chives
1. Season beef generously with salt and pepper.
2. Heat oil in a dutch oven over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6-7 minutes, until liquid evaporates and meat browns. Remove meat from the pan and set aside.
3. Stir butter, mushrooms and onions into the pan; cook and stir over medium heat until the vegetables are lightly browned. Add garlic and stir for 30 seconds. Stir in flour; cook for 1-2 minutes until incorporated.
4. Stir in wine and 1 cup of stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens.
5. Return beef to the pan. Stir in remaining cup of stock; bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes.
6. Stir in sour cream. Stir in chives. Season with salt and pepper to taste.
7. Serve over egg noodles.
Mike
Re: Stroganoff - 05/24/16
Beef Stroganoff ??? ha !!!! LOL
The lady that owns our tiny little diner tried listing Beef Stroganoff on the menu and the hillbillies gagged in disgust so she listed a weekly special as "beef n noodles".
Sells out every week.
The lady that owns our tiny little diner tried listing Beef Stroganoff on the menu and the hillbillies gagged in disgust so she listed a weekly special as "beef n noodles".
Sells out every week.
Re: Stroganoff - 05/25/16
Funny stuff there, Denny. 
Re: Stroganoff - 05/25/16
Hillbilly hell, hah Denny?
K.I.S.S works quite often with foreign named dishes !
PS, Mike's recipe will do.
K.I.S.S works quite often with foreign named dishes !
PS, Mike's recipe will do.
Re: Stroganoff - 05/30/16
Thanks for the recipe Mike
Re: Stroganoff - 05/30/16
tag