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Wednesday, April 23, 2014

Beef Stroganoff over Noodles

If you haven't made Beef Stroganoff at home, or even tried it ever, You really Need to try this recipe, it's so delicious, full of flavor and tender beef and fresh mushrooms make it super good. Enjoy
Did you know....
Beef Stroganoff or Beef Stroganov (in Russian: Бефстроганов Befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-centuryRussia, it has become popular around the world, with considerable variation from the original recipe.

Serves 4 to 6.

What you Need:
8 Tbs butter
2 medium onions, finely chopped
1 lb  mushrooms, sliced
3 Tbs flour
2 cups beef stock
1/4 cup red wine or 2 Tbs lemon juice
1 Tbs Dijon style mustard
2 lbs filet mignon, top sirloin, or other tender cut of beef(I used sirloin for this)
Salt and freshly ground pepper to taste
1/4 cup sour cream
Bag of Noodles or Homemade if you desire

How you Make it:
Heat 2 tablespoons of the butter in a large skillet or
stew pot over moderate heat. Add the onions and mushrooms
and saute until tender, about 5 minutes. Remove the onions
and mushrooms from the pan and set aside. To the same
pan add 2 tablespoons butter and the flour. Stir to
combine, and allow to cook until golden brown. Add the beef
stock, red wine or lemon juice, mustard, and the reserved
onion mushroom mixture. Stir over moderate heat until the
sauce thickens. Remove from the heat and set aside.

Heat Water for Noodles and cook as instructions say!

Cut the beef into strips about 1/2 inch  thick and 2
inches long. In a separate saute pan over high heat,
melt 2 tablespoons of the butter and saute the beef
strips, a few at a time, until brown. Add more butter to the
pan if necessary. As each batch of meat is cooked, sprinkle
it with salt and pepper and add it to the sauce. When all
the beef has been cooked and added to the sauce, return
the sauce to a boil. Cover and reduce the heat to a simmer.
Serve at this stage if the meat is cooked to your liking, or
continue to simmer for as long as the cut of meat and your
preferences determine. Either way, 3 minutes before serving,
stir in the sour cream. NOTE** The secret here is DO NOT
let your sour cream boil, so turn down the heat HERE and watch it.
This dish is traditionally served with
"Russian fries" (oversized French fries) but is also good
served with rice or noodles. I serve this over Noodles

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