Beef Stroganoff Ala Al Food

BEEF STROGANOFF ALA JOHN (AKA. 'DRUNK B**** STEW')

Steps:

• Heat the peanut oil in a dutch oven on medium heat until you can smell it but DO NOT let it smoke.
• Roll the steak around in about 3 Tbs. GF flour and season it with roast beef or steak seasoning.
• Brown the steak on all sides in the dutch oven.
• When the flour starts to stick, deglaze the pan with 1 Tbs. butter and 1/2 cup wine.
• Chances are the wine will start to thicken pretty quickly because Gluten-Free flour is an amazing thickener. If it starts to look like wall paper paste it's too thick.
• Dabble by adding more liquid (I'd recommend wine or mushroom broth -- probably both.) throw in 1/2 cup of beef broth and 1/2 cup of shroom broth. But remember, this is an inexact science. You want the sauce consistency to be about the same as a cream soup to begin with -- so dabble until it's about right.
• Throw in the onions, garlic, thyme and pile in the shrooms. If the shrooms don't out number any single thing in this dish -- you are making it wrong and definitely need to add MORE. (I use shitake and baby bellas in this.).
• Finally, add the balsalmic vinegar and bring the pot up to a slow, covered simmer for 10 minutes.
• While simmering, melt the rest of the butter in a separate pan and add equal amounts of GF flour. Wisk in the rest of the broth and wine and allow to thicken (it will be gooey, pastey thick -- GF flour is like that.).
• Dump the thickening goo into the stroganoff pot and allow the whole thing to cook until the sauce is thickening and the onions/shrooms are done.
• Throw in the dairy products and salt and pepper to taste. (I use half and half.).
• Being gluten intolerant, I serve this over mashed potatoes but I'm relatively sure it would amazing over egg noodles or served by itself with bread.

AWARD WINNING BEEF STROGANOFF

Steps:

• In large skillet add butter, diced onion until butter begins to sizzle, turn temperature down to simmer and allow onion to sauté. After 3 minutes add sliced mushrooms and allow to simmer an additional 8 minutes.
• In large mixing bowl add bullion, sour cream, flour, garlic, parsley, salt, and pepper, mix all ingredients together well. Add sautéed onion and butter from skillet.
• Place diced beef cubes in skillet, add an additional 2 tablespoons butter, 1 cup red wine and allow to simmer for approximately 20 minutes or until browned and tender.
• Add beef cubes and wine mixture to other ingredients and mix well. Add all beef and sauce that you prepared into a large pot and heat for 10 minutes.
• Cook noodles according to directions. Place noodles on large serving dish put beef and sauce on top of noodles, garnish with additional parsley and serve.

GROUND BEEF STROGANOFF IN 30 MINUTES

Steps:

• Brown ground beef with onion and drain well.
• Return browned beef to pan and add all other ingredients.
• Heat throroughly and serve over hot egg noodles.

BEEF STROGANOFF

Steps:

• Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
• Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
• Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
• Season everything well, then tip onto a plate.
• Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.
• Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
• Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.
• Cook over a medium heat for around 5 mins.
• Scatter with some chopped parsley, and serve with pappardelle or rice.

BEEF STROGANOFF ALA AL

Steps:

• In a deep skillet or medium-size pot, melt the butter and saute the sliced onions for about 5 to 10 minutes, or until translucent and limp. Push aside, and brown the meat strips on both sides. Mix the meat and the onions. Sprinkle with salt, pepper, and thyme.
• Pour the tomato sauce and red wine over the meat mixture. Stir in the tomato wedges and bouillon cubes. Cover and simmer over a low heat for about 30 minutes.
• Now add the fresh mushrooms and simmer for another 15 minutes. Two to three minutes before you're ready to serve, stir in the sour cream and let it heat through, but not boil.
• Serve over lightly buttered egg noodles or white rice.