Beef Stroganoff - Russian Style
An easy beef dish that turns into a complete meal with noodles. Make your friends squeal in satisfaction with this scrumptious beef dish that will even have you licking your lips!
Ingredients
| 1 | pound |
beef, sirloin steak
cut into thin strips |
|
| 3 | tablespoons |
all-purpose flour
divided |
|
| ½ | teaspoon |
salt
|
|
| 4 | tablespoons |
butter
or margarine |
|
| 3 | ounces |
mushrooms, canned
drained, 3 oz., can, sliced, or fresh |
|
| 2 |
onions
chopped |
* | |
| 1 | clove |
garlic
minced |
|
| 1 | tablespoon |
tomato paste
|
|
| 10 | ounces |
beef stock
canned |
|
| 1 | cup |
sour cream
|
|
| 8 | ounces |
egg noodles
hot buttered, prepared |
|
|
black pepper
to taste |
* |
Directions
Toss the beef strips with two tablespoons of the flour and salt. Discard the remaining flour.
Heat ½ the butter in a skillet over medium-high heat. Add the beef strips and quickly brown until just cooked through, about 3 to 5 minutes and set aside. Ideally you will develop a rich brown fond (brown bits) on the bottom of the pan.
Add the onion, garlic and mushrooms. Cook until the onions are just beginning to soften, about 4 minutes. As the liquid exudes from the mushrooms scrape up the brown bits from the bottom of the pan (lots of flavor there).
Remove meat and mushrooms from pan and set aside.
Add 2 tablespoons of butter to pan drippings and blend in one tablespoon of flour. Mix the tomato paste with the beef stock and add to the pan.
Cook, stirring constantly over medium heat until thick and bubbly.
Return meat and mushrooms to skillet and reduce the heat.
Stir in sour cream; cook, stirring slowly until heated through. Do not boil.
Serve atop hot buttered noodles. Add a generous amount of fresh ground black pepper to taste.
Nutrition Facts
Serving Size 286g (10.1 oz)
Russian style?
about 12 years agoSo far, noone followed the recipe, but rated it anyway.
over 10 years agoThe cooking directions are confusing. "Toss the beef strips with two tablespoons of the flour and salt. Discard the remaining flour." Yet, later, it states, "Add 2 tablespoons of butter to pan drippings and blend in the remaining flour" Furthermore, on the meat: "Add the beef strips and quickly brown until just cooked through, about 3 to 5 minutes and set aside...Add the onion, garlic and mushrooms. Cook until the onions are just beginning to soften, about 4 minutes. As the liquid exudes from the mushrooms scrape up the brown bits from the bottom of the pan (lots of flavor there)." Next, I see: "Remove meat and mushrooms from pan and set aside." When, exactly, did the meat get back in the pan with the mushrooms? I am confused. This sounds like the recipe my mother used to make, and I would like to try it out, but I would like to get the steps down correctly.
about 5 years agoUse your common sense. Read the whole recipe through and the ingedient list. Adjust for conflicting directions
about 5 years agoPlease do not use canned mushrooms in this recipe. If you're too lazy to slice a few fresh mushrooms (like me), buy the fresh sliced.
about 5 years agoI agree! Fresh mushrooms are the way to go. Thanks for the comment, and happy cooking :-)
happyzhangbo
Can you substitute cream cheese for sour cream
over 2 years agoAustralia
Xaxa nothing Russian about this
about 2 years ago