Discuss Cooking - Cooking Forums

Discuss Cooking - Cooking Forums (http://www.discusscooking.com/forums/)
-   General Cooking (http://www.discusscooking.com/forums/f17/)
-   -   Help - Beef Stroganoff (http://www.discusscooking.com/forums/f17/help-beef-stroganoff-79855.html)

Clinton 06-04-2012 09:50 AM

Help - Beef Stroganoff
 
Hello people. My wife's favourite dish is Beef Stroganof. Anyone have a easy recipe to share?

Andy M. 06-04-2012 09:58 AM

I don't know if you would consider this easy or not, but it's very good.

Beef Stroganov

1 T Powdered mustard
2 tsp Sugar
2 tsp Salt
4 Tb Oil
2 Tb Butter
4 C mushrooms, sliced thin
4 C Onions, sliced thin
2 Lb Tenderloin or Sirloin
1 tsp Black pepper
1 Pt Sour cream

Combine the mustard, half the sugar, and a pinch of salt with a Tb of hot tap water and stir to form a paste. Let it stand for 15 minutes.

Heat half the oil in a large fry pan or skillet. When the pan is hot, add the mushrooms and onions and stir. Cook covered over low heat for 25-30 minutes, stirring occasionally. Drain and discard the juices.

Trim all fat from the beef and slice into strips 0.25” by 1”.

Place the remaining oil and the butter in a hot fry pan or skillet. Brown the meat rapidly over high heat. Cook the meat in several small batches to ensure rapid browning.

Return all the meat to the pan along with the cooked mushrooms and onions. Add the remaining salt, pepper, sugar and mustard paste.

Add the sour cream a spoonful at a time and mix in gradually until it is all heated through.

Serve over buttered egg noodles (one pound) or rice (2 cups).

CharlieD 06-04-2012 10:03 AM

Beef Stroganoff is very easy. Here is no amount, no problem thing to do. Get some chuck meat, have the butcher slice it thinly against the grain. Come home, preheat a thick bottom pot or even pan, in the meantime dice some onion, if you like more take more, if you like less take less, doesn't matter it is up to your taste. Sautee the onion until just soft, make sure to season it with the seasoning you personally like, or your wife, up know salt, pepper, Paprika, cayenne pepper, garlic salt, etc. Dredge the meat in some flour and add it to the pan, sauté for few minutes, make sure to season the meat also. Add a little bit of water, just to cover the meat. Add a lot of sour cream, mix well, cover the pot/pan, bring it the boil, turn the heat down to a low medium, and cook it for couple of hours. Taste, re-season if necessary, serve.

Savannahsmoker 06-04-2012 10:07 AM

I have found that the best results usually come from a combination of sources so here is my recipe which is from many other recipes.

Savannahsmoker's Beef Stroganoff
1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 1/4 inch thick by 1 1/2-inch long strips. Salt and pepper to taste
4 tablespoons butter
1 tablespoon olive oil
2 tablespoons of flour
1/3 cup chopped shallots (can substitute onions)
1/2 pound mushrooms, sliced
3 cloves of mince garlic
1 cup of red wine
1 can beef broth
1/8 teaspoon nutmeg
1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon
2 teaspoon Dijon prepared mustard
2 teaspoons of Westchester sauce
2 cups sour cream
1 pound egg noodles
˝ cup of green onions for garnish

Add 2 tablespoons butter and 1 tablespoon olive oil to skillet and heat to medium high.
Salt and pepper meat and lightly flour.
Brown on both sides and removed.
Add remaining butter, shallots, mushrooms garlic and cook until shallots are tender and mushrooms are cooked down. About 12 to 15 minutes
Deglaze skillet with wine and reduce. About 5 to 10 minutes
Add breef broth, nutmeg, tarragon, mustard and Westchester sauce and reduce.
Add meat and cook until tender.
Reduce heat and stir in 1 cup sour cream
Cook egg noodles per instuctions.
Pour stroganoff over noodles. Add sour cream to taste and garnish with green onions.

Margi Cintrano 06-04-2012 01:03 PM

Savannah Smoker,

May I ask, is westchester sauce, Lea & Perrins ?

Thanks, Grazie, Ciao.
Margi.

Savannahsmoker 06-04-2012 01:09 PM

Quote:

Originally Posted by Margi Cintrano (Post 1145677)
Savannah Smoker,

May I ask, is westchester sauce, Lea & Perrins ?

Thanks, Grazie, Ciao.
Margi.


Of course Margi.:smile: Now I am always looking for new ingredients so if you have another suggestion please share it.

CraigC 06-04-2012 09:29 PM

I prefer our homemade worchestershire!:wink: (wooshter sheer or war chester shIre):ohmy:

Greg Who Cooks 06-04-2012 09:39 PM

I always thought Stroganoff used very tender steak slices cooked for only a minute or a very few minutes. Like on an alcohol or Sterno flame right at the table.

Andy M. 06-04-2012 09:40 PM

Quote:

Originally Posted by Greg Who Cooks (Post 1145856)
I always thought Stroganoff used very tender steak slices cooked for only a minute or a very few minutes.

That is the most authentic recipe. As with many recipes, it's been modified many times and in many ways.

CraigC 06-04-2012 09:42 PM

Quote:

Originally Posted by Greg Who Cooks (Post 1145856)
I always thought Stroganoff used very tender steak slices cooked for only a minute or a very few minutes. Like on an alcohol or Sterno flame right at the table.

Welcome to hamburger stroganoff! The other substitute version!:wink:


All times are GMT -5. The time now is 07:10 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.