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To begin with this particular recipe, we have to prepare a few components. You can cook tangy beef stroganoff using 17 ingredients and 14 steps. Here is how you can achieve it.
Ingredients needed to serve Tangy Beef Stroganoff:
- 1 lb stew beef
- 3 tbsp butter
- 1/2 cup green pepper, diced
- 3/4 cup onion, chopped
- 1 cup mushrooms, diced
- 1 clove garlic, diced
- 1 1/2 cup beef broth
- 3 tbsp worcestershire sauce
- 2 tbsp ketchup
- 1 tsp white vinegar
- 1 tsp salt
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp ground black pepper
- 3 tbsp all-purpose flour
- 1 cup sour cream
- 8 oz egg noodles
Directions to cook Tangy Beef Stroganoff:
- In this recipe, your prep work before hand can make or break you. I highly recommend you prep your ingredients beforehand, and in order to avoid cross-contaminaton risks.
- Chop green peppers.
- Chop onion.
- Chop mushrooms. You can use either white button, or as in case, giant portobellos.
- Cut your stew beef into approximate one inch cubes across the grain. Slightly freezing the meat can make it easier to cut.
- Melt butter in a pan on the stove top over medium-high heat.
- Add cut stew beef to melted butter, and cook until slightly browned.
- Add mushrooms, green peppers, onion and garlic to pan. Cook until onion and peppers start to soften.
- Reserve 1/3 cup of beef broth. Pour the remaining broth into the pan. Add ketchup, vinegar, worcestershire sauce, basil, oregano, salt, and pepper. Stir well and bring to a boil. Cover, reduce heat to low-high, and let simmer for 15 minutes.
- Now would be a good time to make your noodles. Prepare according to the directions on the package.
- Add reserved 1/3 cup of broth and the flour to a container. Tightly seal and shake vigorously.
- Stir in flour broth mix to pan. Bring to a boil for 1 minute, stirring constantly. Reduce heat back to low.
- Add sour cream to pan. Mix thoroughly, and let simmer until warm.
- Serve on top of hot noodles. Garnish with green - cilantro in this case.
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