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What do I have beef stroganoff style is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. What do I have beef stroganoff style is something which I’ve loved my entire life.
Some recipes recommend beef round steak (aka topside) which I do not recommend. The beef flavour is ok but but it's not a good cut for fast cooking. Beef Stroganoff or beef Stroganov (Russian: бефстроганов, tr. befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream).
To get started with this recipe, we must first prepare a few ingredients. You can have what do i have beef stroganoff style using 10 ingredients and 15 steps. Here is how you cook that.
Ingredients needed to serve What do I have beef stroganoff style:
- 1 1/4 lb beef
- 1/2 each onion
- 4 clove garlic
- 6 large mushrooms
- 1 tbsp hot sauce
- 1 tbsp Italian seasoning
- 1 can cream of something soup
- 1/2 can milk
- 1 cup sour cream
- 2 cup left over cooked rice
Growing up beef stroganoff was always one of my favorite meals - Granted it was. Beef stroganoff is the original family favorite skillet meal. The one I fixed called for cream of mushroom soup and a can of golden mushroom soup. Make a classic beef stroganoff with steak and mushrooms for a tasty midweek meal.
Instructions to serve What do I have beef stroganoff style:
- Cut your meat into a size you like, mine were 1 x 2 x 1/4 inch
- Slice your onion and diced your garlic cloves.
- Slice your mushrooms
- Pour a little oil (about 2 tablespoons) in a pan, heat on medium high
- When the oil is heated, add your beef.
- Cook while stirring until brown, but not cooked all three way yet, for mine it was about 4 minutes
- Add your onions and hot sauce, keep stirring
- When the onions start to soften, about 2-3 minutes, add your mushrooms
- Add the Italian seasoning, stir it in.
- When the mushrooms get mostly cooked, about 3 minutes, add your can of soup, and half can of milk. I think cream of mushroom might be the norm, but I didn't have any on hand. This worked out about the same.
- Keep stirring until all is mixed well, and bubbling. About 3 minutes.
- Add the rice, I had some left over Chinese white, I had to crumble up, and some brown rice.
- Stir well until the rice is totally mixed in. Turn heat to low, stir for about a minute longer to allow the heat to reduce.
- Add sour cream, stir well. Turn off heat.
- Serve
Garnish with parsley and serve with pappardelle pasta or rice. This classic beef stroganoff recipe uses ingredients commonly kept on hand for an easy and delicious family meal. Based on a dish I had a pub in Scotland, this beef stroganoff is best served with rice instead of noodles. But do you stay authentically Russian with a flour-and-butter roux or add the sharper notes of sour cream and mustard? Beef stroganoff is a dish made with inexpensive cuts of meat, such as top round, sliced thinly against the grain and sautéed together with onions and mushrooms.
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