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beef stroganoff
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A quick and easy method for beef stroganoff please
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On here go to external links at the bottom Classic recipe very easy http://en.wikipedia.org/wiki/Stroganoff
Easy Beef Stroganoff
Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 30 Minutes
Yields: 8 servings
"A lusciously tart sauce of sauteed mushrooms, onions and sour cream is beefed up and served over tender egg noodles. Hint: do not bring the sour cream sauce to a boil."
INGREDIENTS:
6 ounces fresh mushrooms,
sliced
1 onion, chopped
1/4 cup butter
2 pounds lean ground beef
4 tablespoons all-purpose flour 1 teaspoon salt
2 cups beef broth
1 cup sour cream
1 (12 ounce) package egg
noodles, cooked and drained
DIRECTIONS:
1. Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.
2. Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter until soft; remove from pan.
3. Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook all until slightly thickened. Stir in mushrooms and onion mixture and sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.
ALL RIGHTS RESERVED � 2005 Allrecipes.com Printed from Allrecipes.com 10/14/2006
Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 30 Minutes
Yields: 8 servings
"A lusciously tart sauce of sauteed mushrooms, onions and sour cream is beefed up and served over tender egg noodles. Hint: do not bring the sour cream sauce to a boil."
INGREDIENTS:
6 ounces fresh mushrooms,
sliced
1 onion, chopped
1/4 cup butter
2 pounds lean ground beef
4 tablespoons all-purpose flour 1 teaspoon salt
2 cups beef broth
1 cup sour cream
1 (12 ounce) package egg
noodles, cooked and drained
DIRECTIONS:
1. Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.
2. Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter until soft; remove from pan.
3. Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook all until slightly thickened. Stir in mushrooms and onion mixture and sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.
ALL RIGHTS RESERVED � 2005 Allrecipes.com Printed from Allrecipes.com 10/14/2006
Stroganoff should ALWAYS be made with fillet steak.
Slice fillet steak into strips, and very quickly fry in a little melted butter...literally just enough to seal it. Remove from the pan and put to one side. Then, add a little more butter to the pan, and gently fry some finely sliced onions and sliced mushrooms until softened (5-6 mins.). Turn up the heat, add a splash of white wine, then soured cream. Remove from the heat and add the steak, and a little dijon mustard (the residual heat in the pan will finish the steak perfectly). Season well, add a small squeeze of lemon juice and plenty of freshly chopped parsley. Serve immediately.
EASY!!! :o)
Slice fillet steak into strips, and very quickly fry in a little melted butter...literally just enough to seal it. Remove from the pan and put to one side. Then, add a little more butter to the pan, and gently fry some finely sliced onions and sliced mushrooms until softened (5-6 mins.). Turn up the heat, add a splash of white wine, then soured cream. Remove from the heat and add the steak, and a little dijon mustard (the residual heat in the pan will finish the steak perfectly). Season well, add a small squeeze of lemon juice and plenty of freshly chopped parsley. Serve immediately.
EASY!!! :o)
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