The Best Stroganoff Ever Food

BEST EVER RUSSIAN BEEF STROGANOFF

Steps:

• Combine 1 1/2 tablespoons flour with salt and pepper in a bowl. Dredge beef strips in the mixture.
• Melt 3 tablespoons butter in a skillet over medium heat. Add the dredged beef strips; cook and stir until browned, about 5 minutes. Add mushrooms, onion, and garlic; cook until onion is barely tender, 3 to 4 minutes. Transfer the beef and mushroom mixture to a plate.
• Melt remaining butter in the same skillet; reduce heat to low. Stir in 3 tablespoons flour and tomato paste; cook until slightly browned, 1 to 2 minutes. Increase heat to medium. Add beef stock slowly, stirring constantly, until gravy is thickened and no lumps remain, 5 to 10 minutes.
• Return the beef and mushroom mixture to the skillet with the gravy. Stir in sour cream and sherry; heat until bubbling, about 5 minutes.

BEST BEEF STROGANOFF

Steps:

• Sauté onion and garlic in butter over medium heat.
• Stir in ground beef and brown stir in flour, salt, mushrooms, and pepper cook 5 minutes, then stir in soup. Simmer uncovered 10 minutes.
• Stir in sour cream until heated. Serve over 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.

BEST BEEF STROGANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente; drain.
• Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place steak strips in saucepan and cook about 1 minute. Mix in consomme, Burgundy and lemon juice. Bring to a boil.
• In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.

THE ULTIMATE BEEF STROGANOFF

Steps:

• Slice the steak into 2"x1"x1/4" pieces. Heat oil in large skillet and brown beef in single layer (make two batches if necessary). Remove beef from pan and keep warm. It's important to remove the beef as soon as it's lightly browned - don't worry about cooking through, because it will cook through when returned to the sauce.
• In same pan, saute onions, mushrooms, and garlic. Cover if necessary to keep pan from drying out. When vegetables are tender, deglaze pan with chicken broth and wine. Reduce heat to low. Add worchestershire sauce, ketchup, pepper and parsley. Stir, and taste sauce for salt - you probably won't need any due to the salt in the other ingredients. Return beef to skillet, and stir to combine.
• Place sour cream in a small bowl, and add 3 T. of the hot pan sauce, one tablespoon at a time. This warms and thins the cream so it doesn't curdle when added to the pan. Meantime, the sauce in the pan should have reduced, and just barely coats the beef and mushrooms.
• Add the sour cream mixture to the pan, and stir to combine. Sometimes, the sauce will look a bit "grainy" at this point - just increase the heat and reduce a little, and it'll become creamy again.
• Serve over rice or noodles.

BEST EVER BEEF STROGANOFF

Steps:

• Brown meat in oil in large frying pan.
• Add 3 tbsp flour, garlic salt and pepper and add to meat.
• Continue cooking and stirring until flour begins to brown in pan.
• Add water and stir into mixture.
• Make paste of remaining 3 tbsp flour and i cup of the milk, adding milk gradually to the flour in order to prevent lumps. Add paste to the meat mixture as it cooks.
• Use spatula to scrape pan clean, gathering all of the browned bits into the mixture.
• Add remaining milk, beef bouillon, and mushrooms and cook about 10 minutes, stirring frequently. (Make sure that all of the bouillon has dissolved.).
• Add sour cream and stir in thoroughly.
• Bring to serving temperature. (Don't boil!).
• Serve over hot, cooked broad noodles.

MY VERY BEST BEEF STROGANOFF

Steps:

• Season sliced steak with salt& pepper.
• In a saute pan melt 2 tbl of the butter, add the steak and brown.
• Using a slotted spoon transfer the steak to the crockpot.
• Add the remaining butter and the onions to the juice in the saute pan and saute until soft.
• Add the flour to the onion mixture stir until well blended.
• Add the beef broth slowly and mix until smooth.
• Add the worcestershire, mustard and gingerale, mix well and pour into the crockpot.
• Cook on low atleast 4 hours.
• The longer you cook it the more tender the beef becomes.
• About 20-30 minutes before you are ready to eat add the mushrooms and stir in the sour cream and heat through.
• Serve with crusty bread over egg noodles or rice.

THE BEST STROGANOV /STROGANOFF EVER!

Steps:

• Melt butter in pan.
• Cook steak until all sides are brown.
• Saute onions until soft.
• Add rest of ingredients, except for sour cream.
• Simmer, covered for at least 2 1/2 hours; stir as needed.
• Add sour cream.
• Heat to serving temperature.

THE BEST STROGANOFF EVER

Steps:

• Coat the top sirloin with the flour. Brown the top sirloin in a medium pot. Boil the egg noodles as directed. Add both cans of beef broth to the meat and simmer for 20 minutes.
• In a separate bowl mix the brown gravy mixture with the beef broth from the pot instead of the water. Use only the amount of beef broth that the gravy packet calls for water. Add the gravy mixture to the pot and simmer for another 10-15 minutes or until thickens slightly.
• Add egg noodles and sour cream and eat!

"THE BEST " BEEF STROGANOFF

Steps:

• add cubed beef to pan saute in butter and oil until browned; add enough water to come about 1/2 inch above meat.
• add onion and boil gently for about 1 1/2 hours.
• when meat is very tender pour off excess water.
• add 2 cans of soup and stir in the milk a little at a time to stir out lumps.
• add all other ingredients except for the rice and heat, stirring frequently.
• You can also add beef boullion to the rice as it is cooking.

BEEF STROGANOFF, THE BEST

Steps:

• In large sauce pan heat 2 tablespoons olive oil and saute beef strips until brown. Sprinkle with ground pepper. Remove from pan and place in a deep pot.
• Add onions and mushrooms to pan and saute until golden. Add to pot.
• Deglaze pan with red wine and add to pot. Add beef broth, ketchup, HP sauce, beef bovril, worcestershire sauce and bay leaves to pot. Cover and simmer (low simmer) for 2 hours.
• Mix the margarine and flour together with a fork in a bowl. Bring stroganoff to a boil and add a teaspoon of this mixture at a time to the stroganoff, until you get your desired thickness. Lower heat and add as much sour cream as you like. I'm not a big sour cream person, so I just add about 1/2 a cup.
• Boil egg noodles until al dente, drain and add to individual serving bowls. Top with stroganoff and sprinkle a little of dill on top.