How To make Beef Stroganov
2 tb Flour
Salt Pepper 2 lb Top sirloin, cut into thin
-strips 1" wide Butter 1 md Onion, chopped
1/4 lb Small button mushrooms
1 cn Tomato sauce (8 oz)
1 Bay leaf
1 c Sour cream
Combine flour and salt and pepper to taste. Add beef strips and toss to coat evenly. Melt 2 tablespoons butter in large skillet over medium heat. Add onion and cook until just beginning to become tender. Add mushrooms and cook briefly. Remove from pan. Add additional 2-3 tablespoons butter as necessary to saute meat. Add floured beef and cook until lightly browned. Combine beef and onion-mushroom mixture in casserole. Stir in tomato sauce and tuck in bay leaf. Cover and bake at 350'F. about 1 hour, or until meat is tender. Just before serving, stir in sour cream.
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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 
Ingredients
- 600g beef fillet, sliced thin (rump will also work well)
- 1 brown onion, sliced thin lengthways
- 200g button mushrooms, sliced
- 2 tbsp grapeseed oil
- 50g butter
- 2 tbsp flour
- 400ml beef stock
- 2 tbsp Worcestershire sauce
- 1 tbsp dijon mustard
- 3 tbsp sour cream
- Salt and pepper to taste
- Egg noodles to serve
Method
1. In a large frying pan, heat the oil and seal your beef in batches until they have good colour.
2. Once all the beef is sealed off, remove from the frypan and set aside.
3. Add the onions to the pan and sauté until they have some colour and start to soften.
4. Add the mushrooms and cook for 3-4 minutes.
5. Next, add the flour and stir well. Once all the flour is stirred through, pour in the beef stock and mix until you don't have any lumps.
6. Cook for 10 minutes or until the sauce is nice and thick.
7. At the Worcestershire sauce, mustard and sour cream and mix well.
8. Add the beef back to the pan and stir through.
9. Serve with buttered egg noodles and enjoy!
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
#food #beefstroganoff #howtocook
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How to Make Ground Beef Stroganoff
Ashley Moore makes a weeknight Ground Beef Stroganoff.
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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.)
Marco Pierre White recipe for Beef Stroganoff
Marco Pierre White recipe for Beef Stroganoff