Beef Stroganoff Recipe New York Times

I encourage you to stick to the good stuff for this recipe.

Beef stroganoff recipe new york times. Tender Strips of Beef and Mushrooms in a Creamy Sauce over Buttered Egg Noodles. Bring a large pot of salted water to a boil. Heat the oil and one tablespoon of the butter in a large frying pan over medium heat.

Slowly mix in the sour cream using a. Heat the butter in a hot skillet add meat stir to separate as they cook about 2 to 3 minutes. A beef stroganoff with the most.

HOW TO MAKE BEEF STROGANOFF. 1 ½ pounds ground beef the higher the quality the better. Just dont eat it everyday.

1 large egg beaten. This is from Pierre Franeys excellent cook book The New York Times 60 minute Gourmet. Sprinkle the meat with salt pepper and paprika and turn to coat well.

Brown the Beef with the Veggies. Pierre grew up in northern Burgundy France and was a chef at La Pavillon the NYC restaurant that defined French food in the 1940s-60s. Using low-fat sour cream or margarine will change the way your stroganoff tastes.

Sauté until the onions begin to soften. Add beef stock and let simmer for 2 minutes or until thickened. 2 cups chicken stock homemade or store-bought.