Vikalinka Best Beef Stroganoff Food

VIKALINKA BEST BEEF STROGANOFF

Steps:

• Heat oil and butter in a heavy skillet and cook onions and mushrooms over medium-low heat for 7-10 minutes. Remove and set aside.
• Add cut steak to the same skillet and quickly fry over high heat for 3-5 minutes.
• Add brandy and continue cooking until alcohol burns off, add stock, mustard, bay leaf, salt and pepper. Scrape the bottom of the pan with a spatula to release all the brown bits, they will add much flavour to the sauce.
• Bring mushrooms and onions back to the pan and cook for 3 minutes until everything is heated through and bubbling.
• Stir in sour cream and parsley and take off the heat.
• Serve with mounds of mashed potatoes or rice.

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.

UNCLE BILL'S KIEV BEEF STROGANOFF

Steps:

• Cut beef tenderloin into 1/2 inch cubes and add to a medium size mixing bowl.
• In a small mixing bowl, mix together olive oil, salt and black pepper.
• Pour mixture over cubed tenderloin and mix well to coat.
• Cover with plastic wrap and refrigerate for 2 hours to marinate.
• In a medium size frying pan on medium-high heat, melt butter, add onions and saute' for 5 minutes.
• Add marinated meat mixture and saute' an additional 5 minutes, stirring often.
• Add dry mustard, mushrooms, tomato paste and cook 10 minutes longer on medium high heat, stirring occasionally.
• Stir in beef broth and vodka and simmer for 10 minutes, stirring occasionally.
• In a small bowl, whisk together water and flour until smooth.
• Prime rib meat also makes a good Stoganoff.
• Add flour mixture slowly to frying pan, stirring constantly until mixture thickens.
• Just before serving, stir in whipping cream until well blended.
• Serve over cooked rice or noodles of your choice.

CLASSIC BEEF STROGANOFF

Steps:

• Cut the beef in very thin strips. The easiest way to do that is to put the meat in the freezer until slightly frozen. Add salt and pepper and 1 TBS oil to the beef strips and mix together.
• Melt 3 TBS butter and 1 TBS oil in a large skillet on medium heat. Increase heat and add strips of beef. You want to cook the beef quickly, browning it on each side. You may need to work in batches.When both sides are brown, remove the beef into a bowl and set aside while keeping warm.
• Add remaining butter and oil to the pan and saute the onions until golden, add the sliced mushrooms and cook for a few minutes, allowing them to soak up the pan drippings.
• Add the flour and continue stirring, add the broth and let it simmer until the sauce has thickened and the floury taste is cooked out. Stir in the lemon zest, lemon juice and mustard, add salt and pepper to taste.
• Put the meat back in the sauce, heat through and add 1/2 a cup of sour cream, do not let the sauce cook anymore otherwise it will curdle.
• Serve on egg noodles, topped with a dollop of sour cream and garnish with chopped parsley. Enjoy!