How to Make Award-winning Beef Stroganoff

Beef Stroganoff. This recipe uses a roux to create a beef gravy that is then thickened with sour cream AND cream cheese. A little bit of zip is added using pepper flakes. Cook beef in same skillet until brown.

Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and. Add the onion slices and mushrooms to the pan drippings.

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, beef stroganoff. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

This recipe uses a roux to create a beef gravy that is then thickened with sour cream AND cream cheese. A little bit of zip is added using pepper flakes. Cook beef in same skillet until brown.

Beef Stroganoff is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Beef Stroganoff is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have beef stroganoff using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Beef Stroganoff:

1. Make ready 200 grams of beef.
2. Take 80 grams of shimeji mushroom.
3. Get 1/2 of yellow onion (cut coarsely).
4. Get 4 cloves of garlic (minced).
5. Prepare 1/2 tsp of blackpepper.
6. Get 2 tbs of unsalted butter.
7. Get 1/2 cup of heavy cream.
8. Make ready 1 pinch of nutmeg.
9. Prepare 1/4 cup of chicken broth.
10. Prepare to taste of sugar and salt.
11. Make ready 1 tbs of chopped parsley.

Sauté for a few minutes, until the onion is tender. Put the steak back into the pan with the onion and mushrooms. Add the cream of mushroom soup and beef broth. Adjust seasoning to taste, adding salt and.

Steps to make Beef Stroganoff:

1. Clean beef and pat dry..
2. On medium high heat, saute beef with 2 tbs butter just 3-5 minutes. And set aside..
3. On other pan, saute onion, garlic and mushroom. Seasoning with salt, sugar, nutmeg and blackpepper. Saute until fragrant..
4. Add heavy cream and beef broth, and stir it well..
5. When it start bubbling add leftover butter and beef. Cook for a couple of minutes and sprinkle on top with chopped parsley..

Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. This version maintains all the classic flavors of the traditional dish, combining lean beef and onions with a creamy sauce made of a roux, beef broth, and sour cream.

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