Beef Stroganoff

Beef Stroganoff Preparation

Beef Stroganoff is one of the most common recipes there is for beef. It is so popular that there are probably hundreds of ways to prepare it. But for this Beef Stroganoff recipe, the ingredients that we need include a bag of wide egg noodles cooked as per the directions written on its package, a cup of sour cream, 8 ounces of fresh mushrooms, a teaspoon of seasoned salt, a teaspoon of pepper, a teaspoon of nutmeg, a tablespoon of Worcestershire sauce, a cube of beef bullion, a couple of cups of water, a couple of garlic that will then be minced, a cup of sliced onions, flour that will be used for dredging, a pound of round steak or sirloin steak that will be sliced thin, and 4 slices of fried, drained and chopped bacon.

The procedure for preparing this Beef Stroganoff recipe starts by frying the bacon. Once done, the bacon should be removed from the frying pan and transferred to a paper towel to drain off the oil. This should then be set aside but the bacon grease should be left on the pan. Next is to put the flour on a bowl wherein the meat will be dredged. Once dredged, the meat should be fried on the frying pan with bacon grease and wait till the meat turns brown. Onion should then be added and sautéed on the pan for two minutes followed by the garlic which should then be sautéed for another minute. Water should then be added and stirred until it boils. Such ingredients as the seasoned salt, pepper, nutmeg, Worcestershire sauce, and bullion cube should also be added and stirred until it boils again. Let the food simmer and get cooked for one and a half to two hours. We will know that the food is cooked by using the fork to poke the meat and check if it is already tender. If the meat is not yet tender but the water is already draining, we may add water again. Once the meat is tender, mushrooms should be added on the pan and wait till the size of the mushrooms shrinks, an indication that the mushrooms are already cooked. Once this is achieved, a cup of sour cream may then be added but it is not necessary to bring it to a boil again. Pour the finished product on a bowl or plate of wide egg noodles. For finishing touches, the bacon should be sprinkled on top before serving.

Other Beef Stroganoff Recipe

Ingredients
• Thin cut round steak. Cut into strips
• 1 vidalia onion – Cut in slices and then into pieces
• I package of pre-washed mushrooms (I used whole mushrooms, quartered for a heartier presentation)
• 2 cups Beef broth
• 1/3 cup red wine
• 2 dashes of Worcester sauce
• 4 dashes of A-1 steak sauce
• 1 12 oz can of tomato puree
• 3 tbs corn starch
• salt
• pepper
• olive oil
• sour cream
• chives

Procedure
• Cut round steak into strips. Brown in olive oil. Brown a little at a time. It is important to brown the meat before mixing it together with the sauce.
• Salt and pepper each portion of steak while it is browning. Set aside.
• Brown onion lightly in olive oil. Add mushrooms until slightly golden color.
• Add cornstarch to vegetables. Stir well. Be sure to add the cornstarch before adding the meat and the liquids. You will avoid getting lumpy gravy by following this step closely.
• Add meat. Stir well.
• Add tomato puree and mix.
• Add Worcester sauce
• Add steak sauce
• Add red wine. Mix well. Add your favorite red wine to the stroganoff sauce. The wine should be just enough to enhance the flavor of the meat and sauce.
• Add Beef broth. Broth can be purchased ready-to-go from your market, or you can make your own from a beef powder. Taste your homemade broth before adding to determine the concentration of the flavor.
• Turn up temperature until the sauce starts to thicken. Be sure to keep stirring while the sauce thickens.
• Turn down temperature to low and simmer slowly for two hours.
• Prepare egg noodles just prior to serving
• Serve the meat and sauce over noodles. Serve the stroganoff in individual pasta bowls.
• Add a tsp of sour cream to the top of each serving and sprinkle with chives.

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