Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, beef stroganoff. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Beef stroganoff is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Beef stroganoff is something which I’ve loved my entire life.
This recipe uses a roux to create a beef gravy that is then thickened with sour cream AND cream cheese. A little bit of zip is added using pepper flakes. With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it's no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it's a complicated dish, but it's actually quite the opposite.
To begin with this particular recipe, we have to first prepare a few components. You can cook beef stroganoff using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Beef stroganoff:
- Prepare 450 g button mushrooms
- Make ready 1 small purple onion, chopped
- Get 2 cloves garlic, finely chopped
- Get 550 g flank steak, sliced thinly against the grain
- Make ready 4 cups dry egg noodles
- Get 2 cups beef stock
- Make ready 1 tbsp cornstarch
- Prepare 1/4 cup sour cream
- Prepare 1 tbsp Worcestershire sauce
- Get Finely chopped fresh Italian parsley for garnish
With a few flavor-building tips, you're only an hour away from. Then add the chopped cornichons and stir to. Add the cream of mushroom soup and beef broth. Adjust seasoning to taste, adding salt and pepper, as needed.
Instructions to make Beef stroganoff:
- Add a splash of veg oil to a large pan on high heat. Add the mushrooms and fry until they give up their water and turn brown, about 3 minutes. Remove the mushrooms to a plate.
- Add a fresh splash of veg oil to the pan you used for the mushrooms and turn the heat down to medium-high. Add the onion and garlic. Let sweat for 1 minute. Add the beef and fry until cooked, about 5 minutes. While you wait for the beef, get a large pot of water boiling and throw in the noodles.
- Return the mushrooms to the pan and add the stock. Let simmer for 5 minutes. Make a slurry by whisking the cornstarch with 1/2 cup of water, then add it also. Stir until the sauce starts to thicken, about 1 or 2 minutes. Whisk in the sour cream and Worcestershire sauce. Add salt and freshly cracked pepper to taste. Your noodles should be close to cooked by this time. Turn the pan down to low while you wait.
- Drain the noodles well and add them to the pan. Toss well to coat. Sprinkle a little parsley on top when serving.
Add the cream of mushroom soup and beef broth. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. This version maintains all the classic flavors of the traditional dish, combining lean beef and onions with a creamy sauce made of a roux, beef broth, and sour cream. Cook noodles according to package directions.
So that is going to wrap it up with this exceptional food beef stroganoff recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
