Easy and Authentic Beef Stroganoff
Easy and Authentic Beef Stroganoff

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, easy and authentic beef stroganoff. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Try our no prep no mess Oven Ready meals with everything included - even the cooking tray! Directions Bring a large pot of salted water to a boil. Heat the vegetable oil in a. Toss the beef chunks with the flour and.

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To get started with this particular recipe, we must prepare a few ingredients. You can cook easy and authentic beef stroganoff using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Easy and Authentic Beef Stroganoff:
  1. Prepare 200 grams Thinly sliced beef
  2. Prepare 1 heaping tablespoon White flour
  3. Prepare 1 Soup stock cube
  4. Take 400 ml or 1 dash less Water
  5. Get 4 Shiitake mushrooms (finely chopped)
  6. Prepare 1/2 Onions (finely chopped)
  7. Get 70 ml Milk
  8. Take 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:
  1. Cut the beef into bite-sized pieces, season with salt and pepper and coat with flour.
  2. 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.
  3. 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.
  4. Rinse the pan, add more butter and sauté the chopped onion and shiitake mushrooms until softened.
  5. 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.
  6. 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.
  7. 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. Pat meat dry with paper towels. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown.

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