Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, tangy beef stroganoff. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
De lekkerste beef stroganoff recepten vind je bij Allerhande. Allerhande helpt je met kiezen én koken. Hier vind je voor elk moment een lekker recept. Tangy Beef Stroganoff, from Rita Farmer of Houston, Texas, is a rich, comforting entree that tastes like you spent all day in the kitchen.
Tangy Beef Stroganoff is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Tangy Beef Stroganoff is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have tangy beef stroganoff using 17 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Tangy Beef Stroganoff:
- Make ready 1 lb stew beef
- Prepare 3 tbsp butter
- Prepare 1/2 cup green pepper, diced
- Prepare 3/4 cup onion, chopped
- Make ready 1 cup mushrooms, diced
- Prepare 1 clove garlic, diced
- Prepare 1 1/2 cup beef broth
- Prepare 3 tbsp worcestershire sauce
- Make ready 2 tbsp ketchup
- Prepare 1 tsp white vinegar
- Take 1 tsp salt
- Take 1/4 tsp dried basil
- Prepare 1/4 tsp dried oregano
- Get 1/4 tsp ground black pepper
- Take 3 tbsp all-purpose flour
- Prepare 1 cup sour cream
- Take 8 oz egg noodles
Continue browning until all meat sides are brown and onion is tender and starting to carmelize. Add the water and bring to a boil. Add reserved cooking liquid from the slow cooker to a large skillet with butter. Cook mushrooms, onion and garlic until tender.
Steps to make 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.
Add reserved cooking liquid from the slow cooker to a large skillet with butter. Cook mushrooms, onion and garlic until tender. Divide the butter, mushrooms, onion and garlic among half of the indicated number of quart freezer bags. Label and freezer all bags and containers. Bring a large pot of salted water to a boil.
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So that is going to wrap this up for this exceptional food tangy beef stroganoff recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!