HOW TO MAKE BEEF STROGANOFF RECIPE?

Beef Stroganoff
 

This recipe is for you if you are looking for beef. This is a dinner recipe made with beef in cream and mushroom sauce. It is made in tender steak mushroom and garlic cream. It is a quick and easy dish. After eating it, your old memories will be refreshed.

This recipe is completely soothing and relaxing. Whenever you want to make a quick meal at night, you will remember this recipe. This dish is served with noodles, boiled rice, and fresh vegetables. The two most important factors in this recipe are: Use good beef and find the best ingredients for the sauce. You can use parsley to garnish it.

HISTORY OF BEEF STROGANOFF

According to Unique Mail Ideas, the idea originated in the 1800s. It then gained popularity in the United States, then in Europe and China. This is a Russian-invented dish, named after a member of the Strognov family. The recipe was first published in a Russian newspaper in 1871.

WHAT TO SERVE WITH BEEF STROGANOFF

Green salad:

Daily salads can be served with this dish. Fresh vegetables are used in everyday salads which gives you a feeling of comfort and coolness.

Side of veggies:

Roasted asparagus or roasted brussels sprouts are also used with this dish. You can also serve it if you wish. You can also enjoy it with creamy mashed potatoes and steamed white rice.

Dessert:

If you are accustomed to eating sweets with spices, you can offer any sweet dish like cookies, etc.

What is the best beef for stroganoff?

Beef is mostly used in this recipe but some people also use ground beef. You can do it if you like. In this recipe, meat and mushrooms play an important role in flavoring. Many people have reported better results of ground beef. Use a high-quality tender stack to get better results from this recipe.

 Avoid using poor quality stack. I would advise you to use 1990 phyllite Magnan to make this dish.

Beef Stroganoff

30-MINUTE BEEF STROGANOFF

·         Prep time. 5 minutes

·         Cook time. 25 minutes

·         Total time. 30 minutes

·         Servings. 4-6 servings

INGREDIENTS

·         1 Pound uncooked wide egg noodles

·         ¼ cup butter, divided

·         1 ½ pound thinly-sliced steak (I recommend flank steak)

·         Fine sea salt and freshly-cracked black pepper

·         1 small white onion thinly sliced

·         1 Pound sliced mushrooms (I used a mix of button and baby Bella mushrooms)

·         4 cloves garlic, minced or pressed

·         1 ½ cup dry white wine

·         1 ½ cup beef stock

·         1 tablespoon Worcestershire sauce

·         3 tablespoons all-purpose flour

·         ½ cup plain Greek yogurt or light sour cream

·         Chopped fresh parsley (optional)

EQUIPMENT

·         Beef stock

·         Worcestershire sauce

·         Nonstick pans

Beef Stroganoff

METHOD

Step 1.                                                                  

Follow the instructions on the packet and cook the noodles. Heat salted water in a large stockpot and add noodles and cook. When they become soft, remove them. Remember to add noodles after the water is hot.

Step 2.

Now it's time to fry the steak. When the pasta water is hot, put butter in a large saucepan and let it melt on medium-low heat. After the butter has melted, add the steak to it. Add salt and pepper to taste and cook for about 5 minutes on one side. Keep checking the stack.

 If you feel that it is cooked before 5 minutes, then turn it over to the other side. Cook from the other side in the same way till it turns brown. Once the steak is cooked, take it off a clean plate with the help of a spoon.

Step 3.

Put two tablespoons of butter in a suit pan and melt it. Then add onion and fry for four to five minutes. Once the onion is fried, add mushrooms and fry for another eight to ten minutes. Stir in the mushrooms and onions with a spoon until they are cooked and soft.

Step 4.

Once onion and mushrooms are soft, add garlic. Fry for two to three minutes and keep stirring. If brown bits start sticking to your pan, use a spoon to get them out of the pan.

Step 5.

After the sauce is cooked, put the Worcestershire Sauce beef stock and flour in a separate bowl. Mix and smooth. Put the beef stock mixture in the suit pan and mix. After putting in the suit pan, boil for 5 minutes and keep stirring.

Step 6.

Now add yogurt or cream and cook till it dissolves After stirring for 5 to 10 minutes, take it off. Your dish is ready. Enjoy with egg noodles. You can sprinkle extra pepper if you like.

How to store and reheat beef stroganoff?

You can store leftover food in the refrigerator for three to four days. You can also reheat in a microwave oven or stove to reheat. Be careful when heating. It would be much better to heat it over medium heat. I have told you how to store it but I will not advise you to store it. When reheated, melt the sour cream to retain its flavor.

Keep stroganoff sauce from curdling

First, bring the cream to room temperature Pour a teaspoon of hot liquid into the pan and heat by adding cream. The heat of your stove should be low before putting the cream in the pan.

BEEF STROGANOFF VARIATIONS

This recipe is quite flexible so you can add custom ingredients to it. I am giving you some ingredients as an option. You can offer whatever you like with this recipe.

·         Add extra veggies

Using fresh vegetables with this recipe enhances the taste. You can use whatever you like bell pepper broccoli etc.

·         Add extra heat

If you want to change the taste of gravy, add a little red pepper and increase the heat of the stove. You will get the sauce.

·         Use ground beef

You can also make it a ground beef recipe, you just have to use ground beef instead of the stack.

·         Use a different protein

If you don't have a steak, you can make this recipe with chicken or tofu. It tastes unique with chicken and tofu.

·         Make it gluten-free

You want to make this recipe gluten-free. There is more than one flour available in the gluten-free market. To thicken the sauce, add the flour little by little until it becomes to your liking.

Beef Stroganoff

NUTRITION FACTS

·         Calories: 689 kcal

·         Fat; 38g 58%

·         Saturated fat: 18g 113%

·         Cholesterol: 198mg 66%

·         Sodium: 608mg 26%

·         Potassium: 1025mg 29%

·         Carbohydrates: 48g 16%

·         Fiber: 2g 8%

·         Sugar: 3g 3%

·         Protein: 37g 74%

·         Vitamin A: 960lu 19%

·         Vitamin C: 2.1mg 3%

·         Calcium: 108mg 11%

·         Iron: 3.4mg 19%

Description.

This is a recipe that is prepared quickly. The meat is made in cream and mushroom sauce and it can be served with noodles boiled rice and fresh vegetables. It is a dinner recipe.

What is stroganoff sauce made of?

This sauce is quite simple. It is made with butter-flour roux onion mushrooms garlic and some spices which are used as beef broth.

How do you make beef stroganoff better?

Use yogurt to improve this recipe and make a low-fat broth. By the way, butter and flour are used to thicken the broth. You can also add corn starch and sunflower oil instead.

Is beef stroganoff German or Russian?

This is a Russian dish that originated in Russia. In this recipe, the meat is cut into small pieces and cooked in mushroom onion and cream.

What can I use instead of sour cream in beef stroganoff?

By the way, sour cream is used in this recipe. Instead of sour cream, use Greek yogurt. It is also good for health and will give your dish a smoky taste.

How do I make my beef stroganoff sauce thicker?

Add meat mixture into the flour mixture. It will thicken very quickly. Then add the sour cream and shake it. If you want even thicker, add a little more water mixture and sour cream to thicken to your liking.

Beef Stroganoff

what is the origin of stroganoff?

This recipe was originally made in Russia from paprika and mustard oil. I first learned of this fact when I first visited St. Petersburg, Russia.

Can I use milk instead of sour cream?

You can use cream substitute milk or milk powder but it will be a little difficult. It is not easy to make. Add a tablespoon of lemon juice to a cup of milk and mix. You can use it as a cream substitute.

Why do you add flour to beef stroganoff?

Roux is made from butter and flour. It thickens your sauce and gives your dish a rich flavor.

 

 

 

 

Lorna Robertson

I am a chef and making new food is my job. This is my favorite profession.

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