Recipe: Beef Stroganoff (3)

Hi Simon,

Could you mean Beef Stroganoff? I posted three different recipes for you to check out. They are all a little different, maybe one will look familiar. My grandma used to make Beef Stroganoff and she always served it over egg noodles. Good Luck with your search!

Beef Stroganoff

Makes 6 to 8 servings

2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard
1 (6 ounce) can sliced mushrooms, drained
1/3 cup sour cream
1/3 cup white wine
salt to taste
ground black pepper to taste

Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.

In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.

Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.

Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

Beef Stroganoff

1/4 cup butter
1 lb. tenderloin tips cubed
2 cloves garlic minced
12 oz. mushrooms sliced
1 large onion diced
1 C. shredded carrots
1 pint of water
1 T. beef base
Roux made of 1/2 C. flour and 1/2 C. flour
salt and pepper

1 pint of whipping cream
1/2 C. sour cream
1/4 C. chopped chives

In a 5 qt. pot, melt the butter and add tips, garlic. Cook until meat is browned, about 5 minutes.

Add mushrooms and onions. Saute until onion is translucent.

Add carrots, water, beef base, salt and pepper. Bring to a boil and simmer for 15 minutes.

Make roux by melting butter and add flour to it. Stir until smooth and cook 2 minutes. Gradually add to soup, stirring all the time. Add whipping cream and taste to adjust seasonings. Remove from heat and add sour cream.

Ladle soup into bowls and top with chives.

Makes 6 - 8 servings.

Beef Stroganoff

3 Cups Sour Cream
1-1/2 tablespoons Dijon mustard
3 tablespoons tomato paste
2 tablespoons Worcestershire sauce
teaspoons paprika
3/4 teaspoon salt
Freshly ground pepper to taste
1 beef bouillon cube (or 1 teaspoon granules)
1 pound medium size white mushrooms
10 tablespoons butter
24 medium sized white pearl onions
3 pounds beef filet (or use top sirloin)
Boiled Rice, use 3 cups raw
Chopped parsley to garnish

Combine the sour cream, mustard, tomato paste, Worcestershire sauce, paprika, salt and pepper and bouillon cube in medium sauce pan and simmer slowly for about 20 minutes or until slightly reduced. It should be orangish in color. Remove from heat and let stand covered while you do the rest. Trim the mushrooms and slice them thickly. Melt 3 tablespoons of the butter and saut them for about 10 minutes, or until golden.. Transfer to a bowl and reserve. Cut a small X in the root end of the onions. Bring a large pot of water to a boil and blanch them for 5 minutes. Drain and peel the onions. Heat 2 tablespoons of butter over medium high heat and saut the onions stirring the skillet often until the onions are lightly browned, about 10 minutes. You want the butter really hot but not burning. Be careful, but if it does it's not the end of the world. Add to the bowl with the mushrooms.

Cut the meat into thin slivers on the diagonal. Heat remaining butter in the skillet (wiped out of course) over high heat (same deal) and saut the meat in batches until lightly browned, 3 or 4 minutes. Can prepare in advance up to this point.

To serve, set sauce or medium heat, don't boil or it will curdle, but that's ok too. Add mushrooms, onions, and beef and heat till warm. Serve this over rice and garnish with the parsley.