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.
Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, beef stroganoff. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Beef stroganoff is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Beef stroganoff is something that I have loved my entire life.
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.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have beef stroganoff using 6 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Beef stroganoff:
- Get 1 packages of beef for stew.
- Prepare 1 packages of sour cream (medium size).
- Take 1/2 can of cream of mushroom soup.
- Make ready 1 1/2 tsp of worcheshire sauce.
- Take 1 of johnnys seasoning salt.
- Make ready 2 cup of white or short grain rice.
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.
Instructions to make Beef stroganoff:
- cook rice. traditionally or via rice cooker.
- as rice cooks brown beef in large frying pan. seasoning with johnny's as you cook.
- once meat is ready, drain some but not all juice. lower heat to mid-low and add in rest of the ingredients.
- mix and let simmer on low till rice is done..
- serve on top of rice.
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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