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Beef Stroganoff

  • Writer: Chef Frank
    Chef Frank
  • Aug 19, 2023
  • 2 min read

Updated: Sep 18, 2023

Beef Stroganoff, a dish that conjures images of sumptuous, creamy sauces and tender strips of beef, has long held a place of honor in kitchens around the world. Its origins are shrouded in history, with a dash of aristocracy and a hint of French influence, but what remains undeniable is its timeless appeal. Legend has it that this beloved dish was birthed in the kitchens of the Stroganov family, Russian nobility renowned for their lavish lifestyle. While the exact origins may be somewhat hazy, it is widely believed that a French chef in their employ crafted this masterpiece. Over time, the dish evolved from a simple sauté to the creamy, flavorful sensation we know today.




Ingredients:


1 1/2 pounds of good quality beef steak. (Ribeye, Filet Mignon, New York)

8 ounces fresh mushrooms

2 medium onions, thinly sliced

2 garlic cloves, minced

1/2 cube of butter

14 ounces (1 can) beef broth

1/2 teaspoon sea salt

1 teaspoon Worcestershire sauce

1/4 cup all purpose flour

1 1/2 cups sour cream

3 cups cooked wide egg noodles


Directions:

Slice beef into 1 inch by 2 inch strips

Cook onions and garlic in butter over medium heat until onions are translucent

Add mushrooms and cook 10 minutes, stirring occasionally

Remove onions mushroom mixture from skillet

Add beef to the same skillet and cook until browned on both sides

Stir in 1 cup of broth, salt and the worcestershire sauce

Cover and simmer for 15 minutes

Stir remaining broth into flour mix well and pour into skillet

Add back in onions and mushroom mixture and stir well

Stir in sour cream, heat until hot (Not boiling) and serve over hot egg noodles


Cook onions and garlic until onions are translucent

Add in mushrooms, cook 10 minutes stirring ocasionally

Remove mushroom mixture from skillet and add in the beef




Mix the remaining broth and flour in a separate cup until there are no flour clumps

Pour flour mixture into skillet


Lower heat and when mixture stops boiling, add in the sour cream


Stir in hot egg noodles, serve hot


 
 
 

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