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Thread: Beef Stroganoff Recipe

  1. #1
    Super Member Flying_V_Goddess's Avatar
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    Best beef stroganoff recipe I ever made!

    Beef Stroganoff
    4 servings
    45 minutes cooking time
    620 calories per serving

    Ingredients
    12 oz. white button mushrooms
    12 oz. beef sirloin
    1 medium onion
    8 oz. egg noodles
    3 TBSP butter
    2 TBSP vegetable oil
    ¾ c. dry red wine
    1 ½ tsp brown sugar
    1 tsp tomato paste
    1 TBSP all purpose flour
    ½ c. chicken or beef broth
    1/3 c. sour cream
    Salt
    Pepper

    Utensils
    Cutting Board
    Chef Knife
    Measuring Spoons
    Liquid Measuring Cups
    Dry Measuring Cups
    Dutch oven
    Colander
    Skillet
    Mixing Bowls
    Paper Towels
    Whisk

    Preparations
    1. After the stem ends have been trimmed, slice the mushrooms in half lengthwise

    2. Turn each steak on its side and cut it in half to yield two half inch thick medallions. Cut each medallion across the grain into 1/8 inch thick strips.

    3. Peel the skin and any tough outer layers of the onion and mince into 1/8 inch or smaller pieces

    Cooking
    1. Bring 4 quarts water in a large Dutch oven. Add 1 tbsp salt and the noodles. Cook, stirring often, until tender but still firm. Drain the noodles than return to the pot and toss with 2 TBSP of the butter. Cover to keep warm.

    2. Heat 1 TBSP of the oil in a 12 inch skillet over medium-high heat until shimmering. Add the mushroom and ¼ salt and cook until lightly browned, about five minutes. Transfer the mushrooms to a mixing bowl.

    3. Pat the beef dry with paper towels then season with salt and pepper. Add the remaining 1 TBSP oil to the skillet and return to medium-high heat until just smoking. Brown the beef, about five minutes, then transfer to the bowl with the mushrooms.

    4. Add ¼ c. of the red wine to the skillet and turn to medium heat. Simmer, scraping up any browned bits, until syrupy, about 1 minute. Transfer the wine to the bowl with the mushrooms and beef.

    4. Add the remaining 1 TBSP butter to the skillet and melt over medium heat. Add the onion, brown sugar, and tomato paste and cook until the onion is lightly browned, about five minutes. Stir in the flour and cook for 1 minute. Whisk in ½ c. broth and the remaining ½ wine and simmer until thickened, about two minutes. Add any accumulated juices from the mushrooms and beef.

    5. Stir about ½ c. of the sauce into the sour cream, then stir the sour cream mixture into the sauce. Add the mushrooms and beef and let warm through. Season with salt and pepper to taste. Serve over the warm buttered egg noodles. Its ready to eat!


    FVG notes:
    *I hate mushrooms so I make mine without and it tastes great.

    *I have also tried this recipe with ground beef with much success. Using ground beef also cuts down on the preparation time.

    *If you have dry red wine, by all means use it. But I don’t drink wine and thus don’t have the bottle of it readily available. Also, I do most of my shopping after work and by then its past 9pm, which is when stores stop selling alcolhol in my area. So I use Regina Red Cooking Wine. It works for this recipe plus I can buy it after work.

    *I top my version with chopped green onions or parsley.

  2. #2
    Google Goddess craftybear's Avatar
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    thanks for the recipe

  3. #3
    Senior Member
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    Sounds good..thanks

  4. #4
    Super Member KimmieH's Avatar
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    i love stroganoff..will give it a try..thanks :)

  5. #5
    Senior Member Nanaof4's Avatar
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    Thanks, sounds great.

  6. #6
    Junior Member
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    Thank you. Am going to try this, sounds wonderful. I would like to suggest you not use 'cooking' wines, all of them are undrinkable because they are full of sodium. We don't drink much either but I always keep a bottle of red and white wines in my pantry. You can purchase them at any time then. Unopened,they will keep for a long time.

    Even opened, they keep for quite sometime and if they do turn to vineagar, I use them in my marinades for steak and chicken. So there is never any loss.

    I also let the 'diner' add his/her own salt, at the meal rather than adding it to dishes being cooked. Many watch their sodium intake because of high BP. I only ad salt when I am doing baked goods.

  7. #7
    Senior Member ragqueen03's Avatar
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    Thank you - Thank you - Thank you!!!!! I have been married for eight years (been with him for 17!!!) and all i hear about is how Mrs W (his best friends mom) made beef stroganoff but it had an orange color to it. I think this might be very close to hers with the tomatoe paste. I think I will surpise him with it Sunday but I have a question - you said you made it with hamburger - how much did you use?

  8. #8
    Super Member Flying_V_Goddess's Avatar
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    Quote Originally Posted by ragqueen03
    Thank you - Thank you - Thank you!!!!! I have been married for eight years (been with him for 17!!!) and all i hear about is how Mrs W (his best friends mom) made beef stroganoff but it had an orange color to it. I think this might be very close to hers with the tomatoe paste. I think I will surpise him with it Sunday but I have a question - you said you made it with hamburger - how much did you use?
    You're welcome.

    It kind of does have an orangy color to it. Whether or not yours turns orange too it tastes delicious.

    I use a pound of hamburger if I'm not using some sort of beef steak.

  9. #9
    Super Member Flying_V_Goddess's Avatar
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    Quote Originally Posted by Needles
    Thank you. Am going to try this, sounds wonderful. I would like to suggest you not use 'cooking' wines, all of them are undrinkable because they are full of sodium. We don't drink much either but I always keep a bottle of red and white wines in my pantry. You can purchase them at any time then. Unopened,they will keep for a long time.

    Even opened, they keep for quite sometime and if they do turn to vineagar, I use them in my marinades for steak and chicken. So there is never any loss.

    I also let the 'diner' add his/her own salt, at the meal rather than adding it to dishes being cooked. Many watch their sodium intake because of high BP. I only ad salt when I am doing baked goods.
    Never really thought of people who watch their sodium intake. Probably because I fit into the "young with a high metabolism and can eat just about anything with no weight gain" category. lol. I just copied the recipe and it said to add the salt and pepper for taste. To tell the truth, I don't think I even salt and pepper it at the end or even season the meat like it says. So if you're watching your sodium you can leave it out. :thumbup:

  10. #10
    Super Member JanetM's Avatar
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    Yummy, this sounds really good. I will have to give it a try. Thank you :thumbup:

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