Marys Beef Stroganoff Food

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.

MARY'S BEEF STROGANOFF

Steps:

• Put flour, salt, garlic powder, and black pepper into a large, sealable plastic bag. Seal the bag and shake to mix. Add beef cubes to the bag, seal again, and shake to coat beef in the flour mixture.
• Heat olive oil in a large skillet over medium heat. Cook beef in hot oil until completely browned on all sides, 7 to 10 minutes. Mix onion with the beef cubes; cook and stir until the onions are translucent, 5 to 7 minutes.
• Pour the tomato juice into the skillet; add mushrooms and stir. Place a cover on the skillet, reduce heat to low, and simmer the mixture until the beef is completely tender, about 1 hour.
• Stir sour cream into the beef mixture until the sauce is smooth and even in color; add lemon juice and stir.

MARY'S BEEF STROGANOFF

Steps:

• Cut beef cubes in half and put in skillet. Sprinkle the flour over the meat and cook until done or to desired tenderness.
• In another pot you need to soften the cream cheese and then add the cream of mushroom soup. You can also add the beef bouillon to this and heat to a simmer. When you meat is done cooking, you can add it to the mixture.
• For the noodles, cook as you normally would and add to the mixture too. After everything is put together let simmer for at least a half hour. Also in one of the cans of cream of mushroom soup, fill half way with milk and add it to mixture.

INA GARTEN BEEF STROGANOFF

Steps:

• First, you want to flatten the steaks to about 1/3" thick with the use of your fist, rolling pin, or mallet.
• Now slice the steaks into 1/5" strips, and if there are any long ones then cut them in half and make sure to discard excess fat, after that sprinkle with a pinch of salt and pepper.
• Next, heat 1 tablespoon of oil in a large skillet over high heat, then scatter half the beef in the skillet and make sure to quickly spread it with tongs.
• Let the beef cook for about 30 seconds untouched until browned, then quickly turn it quickly as best you can, then Leave untouched for another 30 seconds to brown.
• Now immediately remove the beef onto a plate, don't worry if you see few pink bits, that's fine.
• Next, add the remaining tablespoon of oil and repeat with the remaining beef.
• You want to turn the heat down to medium-high then add melt, butter, and onions, cook for 1 minute, then mushrooms need to be added and cooked until golden.
• After that scrape the bottom of the frypan to get all the golden bits off, then add flour and cook while stirring for about 1 minute.
• At this point, you want to add half the broth while stirring, once incorporated, add the remaining broth and start stirring then add sour cream and mustard.
• Stir until the mixture is incorporated, don't worry if it looks split as the sour cream will melt as it heats.
• Bring to simmer, then reduce heat to medium-low, once the stroganoff sauce thickens reached the consistency of pouring cream (it should take about 3 to 5 minutes) you can adjust salt and pepper to taste.
• Next, add the beef back in alongside the plate juices and simmer for 1 minute, then remove from stove immediately.
• Finally serve your Ina Garten Beef Stroganoff over pasta or egg noodles, also sprinkled with chives if desired.

MARY'S BEEF STROGANOFF

Steps:

• Put flour, salt, garlic powder, and black pepper into a large, sealable plastic bag. Seal the bag and shake to mix. Add beef cubes to the bag, seal again, and shake to coat beef in the flour mixture.
• Heat olive oil in a large skillet over medium heat. Cook beef in hot oil until completely browned on all sides, 7 to 10 minutes. Mix onion with the beef cubes; cook and stir until the onions are translucent, 5 to 7 minutes.
• Pour the tomato juice into the skillet; add mushrooms and stir. Place a cover on the skillet, reduce heat to low, and simmer the mixture until the beef is completely tender, about 1 hour.
• Stir sour cream into the beef mixture until the sauce is smooth and even in color; add lemon juice and stir.