New York Times Beef Stroganoff Recipe

You can modify by adding sliced instead of chopped onions mustard or.

New york times beef stroganoff recipe. 4 Prep Time. Beef Stroganoff One of the all time classic dishes of quick cookery Beef Stroganoff named for the 18th Century Russian Count Paul Stroganoff has many variations with only beef and sour cream as the requiste ingredients. 2 14 oz prime grade strip steak Season with salt or your favorite.

When it just begins to brown add half the beef. Slowly mix in the sour cream using a. Once the pan is heated begin laying the beef into the pan trying not to overlap the pieces.

Beef stroganoff makes for an excellent dinner for your regular crowd. Gradually add water and mushroom liquid blending well and stirring until thickened. Simmer covered for 15-20 minutes then add in the sour cream.

The BEST Beef Stroganoff recipe made with tri-tip steak instead of ground beef but you can still use ground beef if you prefer and mushrooms. Cook 3 to 4 minutes or until tender. Bring a large pot of salted water to a boil.

Beef stroganoff can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator until ready to use. Cook 3 minutes and add the 12 C Sherry wine and stir. Stir until meat is lightly browned in some places and still pink in others 2 to 3 minutes.

Add the flour paprika. Add the beef stock and Worcestershire sauce to the pan bring to a boil then reduce heat to medium. Reduce heat to medium.