Recipe of Favorite 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.

Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, beef stroganoff. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look 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 popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Beef Stroganoff is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook beef stroganoff using 8 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Beef Stroganoff:

1. Make ready 1 1/2 lb of ground beef.
2. Take 1/2 tsp of salt.
3. Make ready 1/2 tsp of pepper.
4. Get 4 tbsp of flour.
5. Take 10 oz of beef broth.
6. Take 1/3 cup of sour cream.
7. Prepare 1/3 cup of white wine.
8. Take 4 oz of butter.

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. Brown ground beef. Add butter and reduce heat to medium. Stir the flour into the beef..
2. Pour in beef broth and bring to a boil. Cover and simmer for 5 minutes..
3. Add sour cream, white wine, salt, and pepper. Heat and serve..

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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