Learn how to cook Classic Beef Stroganoff, with tender strips of beef and mushrooms, in an incredible creamy sauce. This is an easy and excellent 30 minute dinner. ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
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????HOMEMADE BEEF STROGANOFF INGREDIENTS:
1 lb top sirloin steak 2 Tbsp olive oil 2 Tbsp butter 1/2 medium onion, finely chopped 1/2 lb brown mushrooms, thickly sliced 1 garlic cloves, minced 1 Tbsp all-purpose flour 1 cup beef broth 3/4 cup heavy whipping cream 1/4 cup sour cream 1 Tbsp Worcestershire sauce 1/2 tsp dijon mustard 1/2 tsp salt 1/4 tsp black pepper
Green onion to garnish 8-12 oz Egg noodles, to serve
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1 1/2 lbs (0.7 kg) flank steak 1 tbsp rosemary salt 1 tbsp black pepper 1/3 cup (40 G) flour + 2 tbsp corn starch 2 tbsp onion powder 2 tsp garlic powder 15 button mushrooms 1 yellow onion 8 sprigs of stripped thyme 2 tbsp unsalted butter 3/4 cup (177 ml) dry white wine 1 1/2 cup (354 ml) beef stock 1/4-1/2 cup (60-120 ml) heavy cream (depending on your personal preference) 1 tbsp Dijon mustard a dash of Worcestershire sauce garnish with a dollop of sour cream and fresh parsley leaves
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Beef Stroganoff
Beef Stroganoff Recipe
ingredients: 1 1/2 lbs beef sirloin 6 ounces mushrooms, sliced 10 ounces cream of mushroom soup 1 cup sour cream 1 piece onion, chopped 2 tablespoons all-purpose flour 3 tablespoons butter 2 tablespoons olive oil 2 cups beef broth Salt and ground black pepper to taste
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Easy Beef Stroganoff
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Our fave 30-minute comfort food: egg noodles and sirloin steak bathed in a silky sour cream & mushroom sauce. (Plus 2 ingredients we bet you never thought of.)
Russian Beef Stroganoff Recipe (with the Whatever Pan) | Best Cookware
Ingredients
• 2 tbsp salted butter, divided • 225 g/8 oz button mushrooms, sliced • 1 onion, thinly sliced • 450 g/1 lb sirloin steak, sliced thinly • 2 tbsp all-purpose flour • 1 cube beef broth • ½ tsp ground mustard seeds, (or 1 tbsp whole grain mustard) • 1 tbsp tomato paste • ½ cup sour cream • ½ tsp salt • ¼ tsp ground black pepper
Method
• In your Whatever Pan, heat 1 tbsp of butter. Saute the mushrooms in the butter over medium high heat for 2 minutes. Remove the mushrooms from the pan and set aside. • Add the remaining 1 tbsp butter to the pan and heat until melted. Add the onions to the butter and saute for 1-2 minutes. • Add the beef chunks to a bowl and toss in the flour. Mix well and add to the Whatever Pan. Cook until browned, 2-3 minutes. • Add the beef broth, ground mustard seeds, and tomato paste to the pan along with the cooked mushrooms. • Cover and simmer over medium heat for 15 minutes, until the beef is cooked to your liking. • Place the sour cream into a small bowl and mix a little of the broth from the skillet with the sour cream to warm it. Pour the warmed sour cream mixture into the saucepan and mix to combine. • Taste the stroganoff and add the salt and pepper, to taste. • Serve the Stroganoff with potatoes, rice, or noodles!
Jean Patrique tools used
• The Whatever Pan
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