Beef Stroganoff for Dinner.
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What is Beef Steoganoff:
Beef stroganoff is a Russian dish featuring sautéed pieces of beef with a sour cream-based sauce, often served over egg noodles. It may also include mushrooms and onions. It is typically seasoned with salt, pepper, and other herbs. The dish has become popular around the world and has various regional variations.
Beef
Stroganoff:
Recipe 1: Classic Beef Stroganoff
Ingredients:
- 2 lbs of beef sirloin, sliced thinly into strips
- 2 tablespoons of butter
- 1 tablespoon of olive oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 8 oz of sliced mushrooms
- 2 tablespoons of all-purpose flour
- 2 cups of beef broth
- 1 tablespoon of Dijon mustard
- 1 tablespoon of Worcestershire sauce
- 1 cup of sour cream
- Salt and black pepper to taste
- Egg noodles or rice, for serving
Instructions:
1. Melt butter in a large skillet over medium-high heat. Add the olive oil and stir to combine.
2. Add the sliced beef to the skillet and cook until browned, stirring occasionally. Remove the beef from the skillet and set it aside.
3. Add the diced onions and minced garlic to the skillet and cook until the onions are tender, stirring occasionally.
4. Add the sliced mushrooms to the skillet and cook until they release their moisture and brown slightly.
5. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to cook off the raw taste of the flour.
6. Gradually pour in the beef broth, stirring to combine. Add the Dijon mustard and Worcestershire sauce to the skillet and stir to combine.
7. Simmer the sauce for a few minutes until thickened.
8. Stir in the sour cream and the reserved beef to the skillet. Season with salt and black pepper to taste.
9. Serve the beef stroganoff over egg noodles or rice.
Recipe 2: Slow Cooker Beef Stroganoff
Ingredients:
- 2 lbs of beef chuck roast, trimmed and sliced thinly against the grain
- 1 onion, diced
- 3 cloves of garlic, minced
- 16 oz of sliced mushrooms
- 2 tablespoons of tomato paste
- 1 tablespoon of Dijon mustard
- 1 tablespoon of Worcestershire sauce
- 1 cup of beef broth
- 1 cup of sour cream
- Salt and black pepper to taste
- Egg noodles or rice, for serving
Instructions:
1. Place the beef chuck roast, diced onions, minced garlic, sliced mushrooms, tomato paste, Dijon mustard, Worcestershire sauce, and beef broth in a slow cooker. Stir to combine.
2. Cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender.
3. Stir in the sour cream to the slow cooker and season with salt and black pepper to taste.
4. Serve the beef stroganoff over egg noodles or rice.
Recipe 3: Mushroom Beef Stroganoff (vegetarian option)
Ingredients:
- 16 oz of sliced mushrooms
- 2 tablespoons of butter
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 tablespoons of all-purpose flour
- 2 cups of vegetable broth
- 1 tablespoon of Dijon mustard
- 1 tablespoon of Worcestershire sauce
- 1 cup of sour cream or Greek yogurt (non-dairy option available)
- Salt and black pepper to taste
- Egg noodles or rice, for serving
Instructions:
1. Melt butter in a large skillet over medium-high heat. Add the sliced mushrooms to the skillet and cook until they release their moisture and brown slightly. Remove the mushrooms from the skillet and set them aside.
2. Add the diced onions and minced garlic to the skillet and cook until the onions are tender, stirring occasionally.
3. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to cook off the raw taste of the flour.
4. Gradually pour in the vegetable broth, stirring to combine. Add the Dijon mustard and Worcestershire sauce to the skillet and stir to combine.
5. Simmer the sauce for a few minutes until thickened.
6. Stir in the sour cream or Greek yogurt and the reserved mushrooms to the skillet. Season with salt and black pepper to taste.
7. Serve the mushroom stroganoff over egg noodles or rice.
