Bermuda Beef Stroganoff Caribbean Food

BEEF STROGANOFF

Steps:

• In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side; set aside. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Add the meat back along with the beef stock, soy sauce, mustard and bay leaf. Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes. Add the thyme and cook for an additional 10 minutes.
• Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it.
• Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed.
• In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.

THE BEST BEEF STROGANOFF

Steps:

• Bring a large pot of salted water to a boil.
• Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
• Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
• Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
• Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
• Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
• Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

DELICIOUS BEEF STROGANOFF

Steps:

• Melt the butter in a large pan over med-high heat. Stir in onions and cook until soft.
• Add the garlic and cook another minute or two.
• Add all the mushrooms, and salt and black pepper to taste. Cook 3-5 min, just so the mushrooms start getting a little soft.
• Now add the ground beef and cook until browned.
• Mix in the beef stock and lemon juice, bring to a boil.
• Blend the flour and cold water in a small bowl until smooth. Now stir it in very quickly. The sauce should thicken. Cover and simmer for 5 minute.
• Remove from heat, and stir in sour cream.
• Serve over egg noodles.
• Enjoy!

BEEF STROGANOFF ................ BETTY WEBB

Steps:

• Rub meat with garlic. Mix together the flour, salt and pepper. Pound flour mixture into meat using a meat mallot.
• Cut meat into 1.5 inch strips. Brown mean in a heavy pan with butter until quite brown.
• Remove meat and brown the onions in drippings.
• Add mushrooms with their liquid, and about 1/2 Cup of water.
• Cook over medium heat and stir to loosen meat drippings.
• Add chicken soup one can at a time to judge consistency, adding more water if necessary. Add bouillon cube.
• Add meat and cook on med-low for about 20 minutes.
• A few minutes before serving, add the sour cream, combining thoroughly into mixture.
• Heat well but DO NOT BOIL.
• Serve over egg noodles or Uncle Ben's Long Grain and Wild Rice, Original Recipe.