Perfect 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.

FIT FOR A KING PERFECT BEEF STROGANOFF

Steps:

• 1. Trim fat from beef. Cut filet crosswise into 1/2 inch thick slices.
• 2. Slowly heat large heavy skillet to high heat. Melt butter. Add enough beef to cover bottom of pan. Over high heat sear meat on all sides quickly. Remove with tongs, set aside.
• 3. In remaining hot butter in same pan sauté' onion, mushrooms and garlic until onion is golden brown about 5 minutes. Remove from pan.
• 4. In the same pan add flour, meat extract paste, catsup, salt and pepper; stir until smooth.
• 5. Gradually add beef broth; bring to a boil stirring. Reduce heat; simmer 5 minutes.
• 6. Over low heat, add wine, 1/2 dill and sour cream, mushrooms and onions. Stir until well combined.
• 7. Add beef: simmer until beef and sauce are hot.
• 8. Serve over noodles or rice. Sprinkle with dill. Enjoy.

PERFECT BEEF STROGANOFF

Steps:

• Thinly slice the beef across the grain into small bite-size strips. Season the beef with a little salt and pepper. Heat two tablespoons of cooking oil in a very large skillet, then add in half of the beef strips. Let brown, then flip and brown the other sides. Remove and plate, then quickly brown the other steak pieces, then place on the plate and set aside.
• Add another tablespoon of cooking oil if needed and add in the onions and cook, stirring, until the onion is soft and translucent.
• Stir in the mushrooms, cook and stir until the mushrooms are tender, about 10 more minutes.
• Add in the garlic, fry for two more minutes.
• Stir in the beef broth, deglazing the bottom of the pan by scraping the browned bits off with a wooden spoon and then add in the Worcestershire sauce.
• Add in the egg noodles and stir to submerge completely in the mixture.
• Bring to a boil, stirring constantly, then reduce heat to medium-low. Cover and simmer until the noodles are cooked, around 20 minutes. If needed, add more beef broth to cook the noodles completely if your liquid evaporates faster than the recipe. Let simmer until you have the amount of gravy you like - we like a lot!
• Once the noodles are almost completely cooked, stir in the plated steak and continue to cook until cooked through completely. sour cream, and cream cheese until combined into the mixture completely. Serve garnished with fresh parsley.

THICK & CREAMY BEEF STROGANOFF

Steps:

• Heat butter in large skillet.
• Add stew meat, cook on med heat until browned stirring often.
• Take meat out of skillet and set aside.
• Add onion and saute in the butter until almost clear.
• Add mushrooms, and cook until onion is clear.
• Put meat back into pan, add cream of mushroom soup, wine, worstichire sauce, garlic and pepper.
• Stir constantly until soup turns to liquid.
• Decrease heat to Low, cover and simmer.
• This can simmer for 10 min to 4 hrs depending on taste.
• You can add flour to thicken it or milk to thin it out as needed.
• When almost finished at half of the tub of sour cream.
• Serve over cooked egg noodles with the remainder of the sour cream as a topping.