Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, easy and authentic beef stroganoff. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Easy and Authentic Beef Stroganoff is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. Easy and Authentic Beef Stroganoff is something which I’ve loved my whole life. They are nice and they look fantastic.
Voeg je ingrediënten gemakkelijk toe aan je boodschappenlijst. Met de instructievideo's en de Allerhandigste kooktips van AH lukt je recept altijd. Directions Bring a large pot of salted water to a boil. Heat the vegetable oil in a.
To get started with this recipe, we have to prepare a few ingredients. You can have easy and authentic beef stroganoff using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Easy and Authentic Beef Stroganoff:
- Prepare 200 grams Thinly sliced beef
- Take 1 heaping tablespoon White flour
- Make ready 1 Soup stock cube
- Take 400 ml or 1 dash less Water
- Make ready 4 Shiitake mushrooms (finely chopped)
- Make ready 1/2 Onions (finely chopped)
- Make ready 70 ml Milk
- Make ready 1 tsp Lemon juice
In a medium bowl mix together sour cream, tomato paste, broth, salt and sugar. Recipe Notes Brown the beef at a medium-high temperature but don't cook it all the way through (it's steak, it can be pink inside). Brown in small batches, if the pan is overcrowded, it'll steam and won't get a nice crust. Thicken the sauce if needed with a cornstarch slurry (combine equal parts.
Steps to make Easy and Authentic Beef Stroganoff:
- Cut the beef into bite-sized pieces, season with salt and pepper and coat with flour.
- Heat about 1/2 tablespoon of butter in a pan, and stir fry the beef from step 1. At this stage, it's best to fry the beef until it's dark brown.
- Add water and soup stock cube and bring to a boil. Transfer the contents of the pan to a pot, and simmer for about 40 minutes while removing the scum and extra fat.
- Rinse the pan, add more butter and sauté the chopped onion and shiitake mushrooms until softened.
- Add the sauteed vegetables from Step 4 to the simmering pot from Step 3 and bring to a boil. Season with salt and pepper. Continue simmering until there's almost no liquid left in the pot.
- Add the milk and lemon juice just before serving and mix in lightly. Warm through and it's done. Don't cook for too long after adding the milk and lemon juice.
- Serve with rice or mashed potatoes.
Brown in small batches, if the pan is overcrowded, it'll steam and won't get a nice crust. Thicken the sauce if needed with a cornstarch slurry (combine equal parts. Sauté onion and garlic in butter over medium heat. In a small bowl or measuring cup, mix together beef stock with dry mustard and tomato paste until well blended and pour into the pan. Season generously with salt and pepper.
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