Beef Stroganoff Recipe
A hearty egg noodle and gravy dish. Very easy to prepare and an infinite amount of variations. Odds are you have had this at some point in your life, whether in a school cafeteria, a TV dinner, or a high-end restaurant. Tasting Guidelines: Taste is rich and savory. Weight is heavy but can be balanced with vinegar. Texture is soft. Good for people with low to moderate treatment side effect. Best categorized as classic Russian.
Servings: 6 People
Equipment
- Cutting board
- Chef's knife
- Saute Pan
- Spaghetti pot
Ingredients
Food Ingredients:
- 8-16 oz beef for stew
- 1/4 c. whole milk
- 1 package of egg noodles cooked and lightly oiled, set to side
- 1 yellow onion medium diced
- 1 small pack Portabella mushrooms chopped
- 8 oz. sour cream
- 1/2 stick butter
- 1 can cream of mushroom soup
- 2 packages brown gravy prepared according to mix directions
Flavor Balancers:
- 2 tbsp. dark soy sauce mushroom flavored
- 1 tbsp. black pepper
- 2 tbsp. rice vinegar
- 1 tbsp. sugar
Aromatics:
- 1/2 tbsp. rosemary
- 2 tbsp. flat leaf Italian parsley chopped
Instructions
- Take beef and tenderize with a meat mallet. Place tenderized beef into a mixing bowl, and mix in dark soy sauce until surface is thoroughly coated. Add vinegar and mix thoroughly. Allow to marinate 30 minutes on the counter.
- In a large sauté pan, melt butter over medium heat. Sweat onion and mushrooms in butter until onions are translucent. Add beef, rosemary, black pepper, sugar. Cook beef until thoroughly cooked through. When beef is thoroughly cooked, stir in brown gravy, cream of mushroom soup and sour cream, mixing well. Allow to simmer on low heat uncovered for 10 minutes. If sauce is too thick add milk to thin. Serve over egg noodles. Top with Italian parsley and enjoy.
Notes
This beef stroganoff is a really great recipe. It reheats well. If the recipe is a little too heavy, add a little extra red wine vinegar or lemon juice to cut through the weight of the dish.