Beef stroganoff is a widely known dish with origins in Russia. Though this dish has many variations, the basics remain the same — sautéed pieces of beef served in a sauce over noodles or rice.
I have a few different ways I prepare beef stroganoff, but today I am sharing what I find to be the easiest way I make it, and quite possibly the most delicious.
This meal is great for cold evenings and hungry bellies. With winter weather upon us, cold evenings are here to stay for a while. So, keep warm and give this recipe a try.
Beef Stroganoff
1.5 pounds of lean beef steak cut into 1-inch chunks
2 teaspoons salt, divided
2 teaspoons black pepper, divided
4 tablespoons olive oil, divided
½ cup beef stock
1 (10.5 ounce) can cream of mushroom soup
1 sweet onion diced
2 carrots diced
4 cloves garlic minced
2-4 tablespoons flour
Fresh parsley to garnish
1 (16-ounce) package egg noodles
In a large, deep skillet place the 2 tablespoons of olive oil and beef over medium heat. Season beef with half of the salt and half of the pepper. Brown the meat, but do not cook it through. About 4-5 minutes. Remove beef from skillet.
Add the remaining olive oil to the skillet. Add the onions and carrots. Cook until the onions begin to sweat and turn translucent, about 5-10 minutes.
Now add in the garlic and cook an additional 1-2 minutes. Next, pour in the beef stock and cream of mushroom soup. Add remaining salt and pepper. Stir to combine.
Add in the beef. Depending on how thick you want your sauce, add flour one tablespoon at a time, allowing the mixture to cook for 1-2 minutes before adding an additional tablespoon of flour. If you find you’ve made it too thick, then simply pour in a tablespoon or two of beef stock.
Allow beef mixture to simmer over medium-low heat while you prepare the egg noodles according to the package instructions.
Once noodles are cooked, strain and plate noodles. Spoon beef mixture atop noodles and sprinkle fresh parsley on top as a garnish.
Serve warm with a garden salad for a complete family meal.
January 13, 2021 at 12:00PM
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