Recipe: Appetizing Beef Stroganov or Beef Stroganoff

Beef Stroganov or Beef Stroganoff. Voeg je ingrediënten gemakkelijk toe aan je boodschappenlijst. Met de instructievideo's en de Allerhandigste kooktips van AH lukt je recept altijd. This recipe uses a roux to create a beef gravy that is then thickened with sour cream AND cream cheese.

Beef Stroganov or Beef Stroganoff It's sauteed beef and onions in a creamy brown gravy, made with condensed cream of mushroom soup and beef broth. The soup and broth melt into a creamy gravy that is perfect served over hot cooked noodles or rice or whatever you have on hand. 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. You can have Beef Stroganov or Beef Stroganoff using 17 ingredients and 5 steps. Here is how you cook it.

Ingredients of Beef Stroganov or Beef Stroganoff

  1. It's of Beef.
  2. You need 1-1/3 pound of Angus beef stew meat.
  3. You need 1 pound of ground beef.
  4. It's 1 teaspoon of ground allspice.
  5. You need of To taste salt.
  6. Prepare 1 stick of butter.
  7. It's 1/2 teaspoon of yellow mustard powder.
  8. Prepare 1/3 cup of dehydrated onions.
  9. You need 12 ounces of beef broth.
  10. Prepare of Roux.
  11. Prepare 3 tablespoons of all-purpose flour.
  12. You need 1/2 cup of sour cream.
  13. It's of Potatoes.
  14. Prepare 2-1/2 pounds of potatoes.
  15. You need 3 cups of water.
  16. You need 1 tablespoons of salt.
  17. Prepare As needed of oil to fry in I used peanut oil.

With all that flavor, you might assume it's a complicated dish, but it's actually quite the opposite. Stroganoff sauce is a sour cream gravy made with beef broth that's thickened with flour. It's flavoured with mustard and has mushrooms in it. I love the pale brown creamy colour against the deep golden brown seared beef!

Beef Stroganov or Beef Stroganoff instructions

  1. Add the mustard, salt, pepper and allspice to the meat. Melt the butter and add the ground sirloin and stew meat. Let brown. Add beef broth. Usually you let cook for long period. I pressure cooked for 25 minutes..
  2. Mix the flour and sour cream. Temper the sour cream and flour mixture with some of the beef juices..
  3. Add sour cream mixture to the meat mixture and allow to cook very low heat. This will allow the flour to cook without breaking the sauce. Cover remove from heat and allow to rest 10 minutes..
  4. Slice the potatoes into small shoestrings sized French fries. Add salt to cold room temperature water. Add the potato fries to the water. Allow to soak 15 minutes. This allows the salt to absorb into the potatoes..
  5. Heat oil. Drain and dry the potatoes. Fry in oil till done. Move to a paper towel to absorb excessive amounts of oil. Serve, over the French fries. I hope you enjoy!!!.

Season the meat with salt and pepper. Add half the meat to the pan and brown it quickly. Bring a large pot of salted water to a boil. Heat the vegetable oil in a large skillet over medium-high. 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.


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