Help! I need Beef Stroganoff recipe!
April 15th, 2007
Okay, I tried making Beef Stroganoff for dinner, but I failed. I found a recipe, followed it to a T, but it didn’t look nor taste like the Beef Stroganoff I eat in my favorite restaurant. I need help.
Mind you, what I came up with, though not accurately Beef Stroganoff, was not only edible but was also delicious. (I still have some left0ver, if you want to taste it.) Look at this picture and tell me if this looks like Beef Stroganoff to you.
May 2nd, 2007 at 3:31 pm
Try this recipe of Beef Stroganoff
Sour cream can curdle if added directly to hot liquid. To prevent curdling, temper the sour cream by stirring a little of the hot liquid into it and then adding the warmed sour cream mixture to the pan. Buttered egg noodles are the classic accompaniment to this recipe. Add noodles to boiling water at the same time the onion goes into the pan in step 4, so that the noodles and stroganoff will be done at about the same time.
Serves 4 1 1/2tablespoons vegetable oil
12ounces white button mushrooms , wiped clean and halved if small,quartered if medium, cut ino sixths if large
Table salt and ground black pepper
3/4pound beef tenderloin (about 2 fillets), cut into 1/2-inch long,1/8-inch wide strips
1/2cup low-sodium beef broth
1tablespoon unsalted butter
1small onion , minced (1/2 cup)
1teaspoon tomato paste
1 1/2teaspoons dark brown sugar
1tablespoon unbleached all-purpose flour
1/2cup low-sodium chicken broth
1/2cup dry white wine
1/3cup sour cream
8ounces egg noodles , cooked in salted water, drained, and tossed wih 2 tablespoons butter
1. Heat 1 tablespoon oil in heavy-bottomed 12-inch skillet over medium-high heat until hot and shimmering, but not smoking, about 2 minutes; swirl to coat pan.
Add mushrooms and cook over high heat without stirring for 30 seconds; season with salt and pepper and continue to cook, stirring occasionally, until mushrooms are lightly browned, about 4 minutes longer. Transfer to medium bowl.
2. Return skillet to high heat, add remaining 1/2 tablespoon oil; swirl to coat pan. Place tenderloin strips in skillet. Using tongs, spread the meat into single layer, making sure that strips do not touch, and cook without turning until well-browned on first side, 2 minutes. Turn strips and cook on second side until well-browned, about 1 minute longer. Season with salt and pepper to taste and transfer to bowl with mushrooms.
3. Add beef broth to skillet, scraping up browned bits on pan bottom with wooden spoon; simmer until broth is reduced to 1/4 cup, about 3 to 4 minutes. Transfer broth to bowl with mushrooms and beef, scraping skillet clean with rubber
spatula.
4. Return skillet to medium-low heat and add butter; when butter foams, add onion, tomato paste, and brown sugar. Cook, stirring frequently, until onion is lightly browned and softened, about 6 minutes; stir in flour until incorporated.
Gradually whisk in chicken broth and wine; increase heat to medium-high and bring to boil, whisking occasionally, then reduce heat to medium-low and simmer until thickened, about 2 minutes. Whisk liquid from mushrooms and beef into
sauce and simmer to incorporate. Stir about 1/2 cup of hot sauce into sour cream, then stir mixture back into sauce. Add mushrooms and beef; heat to warm through, about 1 minute. Adjust seasonings with salt and pepper and serve over buttered egg noodles.
May 3rd, 2007 at 6:41 am
oh my god!!!!
thanks for the recipe. i will try it out right away and will let you know how it turns out.
March 4th, 2008 at 11:41 pm
Here’s a little bit different recipe, with cooking sherry instead of white wine. Also try it with rice. Enjoy!
Beef Stroganoff
1 T flour
1/2 t salt
1 lb beef sirloin, cut in 1/4 inch strips
2 T butter
1 C mushrooms, sliced
1/2 C onion, chopped
1 clove garlic, minced
2 T butter
3 T flour
1 T tomato paste
1 1/4 C beef stock or 1 can condensed beef broth
1 C sour cream
2 T cooking sherry
Combine 1 T flour and salt; dredge meat in mixture. Heat skillet, add butter. When melted, add sirloin strips and brown. Add mushrooms, onion, and garlic; cook 3-4 minutes or till onion is tender. Remove meat mixture from skillet. Add butter to pan drippings; when melted, blend in flour. Add tomato paste, slowly pour in broth, cook, stirring constantly until mixture thickens. Return meat mixture to skillet. Stir in sour cream and sherry, heat briefly. Serve on rice or noodles.