beef stroganoff - recipe please?

Ingredients

30g/1oz olive oil

200g/7oz beef steak, cut into thin strips

2 spring onions, finely sliced

200ml/7fl oz double cream

½ tsp paprika

2 tsp white wine vinegar

Method

1. Heat the oil in a large frying pan.

2. Fry the beef strips for 3-4 minutes until brown.

3. Add the spring onions and sauté for 2-3 minutes.

4. Remove from the heat and keep warm.

5. In the same pan heat the cream, paprika and white wine vinegar together for a few minutes.

6. Return the meat and spring onions to the pan and simmer gently for 4-5 minutes.

7. Remove from the heat and serve immediately.

First of all, this is what Stroganoff DOES NOT contain: paprika (it is NOT goulash), canned soup???!!, ketchup, sherry, wine vinegar, Worcestershire sauce, basil, nutmeg, garlic, caraway seeds, tomatoes.

You don’t serve it with noodles or rice.

If you want the CORRECT Stroganoff recipe, see below.

Beef Stroganoff - serves 6 – 8

Ingredients

1 tablespoon dry, strong, mustard powder

1 tablespoon sugar

6 tablespoons sunflower oil for frying

3 large onions, sliced

450gms fresh mushrooms, sliced

1 Kg fillet of beef cut into 1 cm, strips

salt and freshly ground black pepper

600ml sour cream

2 good tablespoons of fresh parsley, finely chopped

Deep fried straw potatoes* (optional)

Method

1. Combine the mustard and sugar in a bowl with a little water to make a paste. Let the flavours mingle while completing the recipe.

2. Heat half the sunflower oil in a large, heavy-bottomed shallow casserole dish. When the oil just crackles, add the sliced onions, reduce the heat to low, and stir. Gently soften the onions, covered for about 20 minutes, stirring occasionally. During the last 10 minutes, uncover and add the mushrooms. Remove from the heat, drain the mixture on kitchen towels and set aside in a bowl.

3. Heat the remaining sunflower oil in the casserole dish. Drop in half the beef, stirring with a wooden spoon, turning the strips over to brown evenly. Transfer with a slotted spoon to the bowl with the vegetables; brown the remaining beef. At this point, some people flambé the beef in a couple of tablespoons of brandy, but it is up to the individual.

4. When completed, return the beef and vegetables to the casserole dish, together with the mustard and sugar mixture. Season to taste with the pepper and salt then add the sour cream, a little at a time, stirring continuously. Cover and heat through for about 5 minutes.

5. Serve with a light scattering of the parsley and top with the straw potatoes, if desired.

* Straw potatoes are very thin like matchsticks, deep fried.

Whatever recipe you choose be sure to only use tenderloin (fillet), expensive perhaps, but anything else just isn't Stroganoff. Slice into strips (julienne) along with some sliced mushrooms and onions. Fry the onions and mushrooms off first (50/50 veg oil and butter) and remove from the pan once cooked. Add a little more oil/butter to the pan and then once it's nice and hot add your meat. Cook for no more than a couple of minutes, add 1/2 cup of brandy and flambe. Return the other ingredients to the pan, add double cream and tilt the pan allowing the juices to collect. Season with salt and paprika and thicken slightly with a little cornflour.

Bingo!!!!

Lean stewing beef cut into thin strips

Onion cut up quite fine

Dried Mixed Herbs

Garlic

Paprika

Caraway Seeds

Tomatoes (chopped tinned are fine)

Mushrooms sliced

Passata

(not the real thing, but I use a bit of mushroom ketchup)

Sour cream and parsley to finish

Fry off the beef with a little fflour. Add this to a casserole with everything else or a slo-cooker even better. Cook long and slow.

Beef Steak Stroganoff in crock pot (slow cooker)

INGREDIENTS:

1 London Broil steak, about 1 1/2 to 2 pounds, thinly sliced

1 can cream of mushroom soup, low-fat or Healthy Request

1/2 cup chopped onions, optional

8 ounces sliced mushrooms, optional

1 tablespoon Gravy Master, Kitchen Bouquet or other browning sauce

1/2 cup light sour cream

PREPARATION:

Combine steak, soup, onions, mushrooms and browning sauce in crockery. Cover and cook on low for 7 to 9 hours. Add sour cream 20 minutes before serving time. Serve over noodles or rice.

Beef stroganoff recipe serves 4 to 6.

Beef Stroganoff:

55 min 30 min prep

4 servings

1 1/2 lbs top round steaks, cut into strips

1 medium onion, chopped

3 tablespoons butter or 5 tablespoons butter (if using fresh mushrooms)

3 tablespoons flour

1 can beef consomme

1 tablespoon catsup

1 teaspoon Worcestershire sauce

1/8 teaspoon pepper

1/2 teaspoon dried basil

1 dash nutmeg

1 (6 ounce) can mushrooms, drained or 1/2 lb fresh mushrooms

1 cup sour cream, room temperature

1. Set sour cream aside to warm to room temperature.

2. Saute onions in 3 Tbsp butter.

3. Stir in flour.

4. Gradually add consomme, stirring constantly.

5. Add catsup, worcestershire, pepper, basil, and nutmeg.

6. Simmer at least 15 minutes, stirring occasionally.

7. Brown meat, salt and add to completed sauce.

8. Add canned mushrooms.

9. For fresh mushrooms, saute in 2 Tbsp butter, then add to sauce.

10. Just before serving, stir in sour cream and heat.

11. Do not allow to boil.

12. Serve with egg noodles or rice.

BEEF STROGANOFF AND NOODLES

1 1/2 to 2 lbs. sliced sirloin

6 tbsp. butter

1 c. sliced onions

1 clove garlic

1 1/2 c. sliced mushrooms, (fresh)

3 tbsp. flour

2 tbsp. ketchup

1/2 tsp. salt

1/2 tsp. pepper

2 c. water

1/4 c. cooking sherry

1 1/2 c. sour cream

Sear beef, garlic, mushrooms in butter. Remove from heat. Add flour, salt, pepper and ketchup. Add water, wine simmer until almost absorbed. Add sour cream and heat through before serving.

If you don't want to make your own noodles just use egg noodles purchased at your favorite store.

HOMEMADE NOODLES

1 c. flour

2 tbsp. milk

1 egg

1 tsp. salt

Mix above until stiff. Roll with pan. Cut with pizza cutter. Dry for 2 to 3 hours. Boil for 10 minutes. Serve hot with stroganoff.

QUICK BEEF STROGANOFF

1 lb. sirloin steak or round steak,

cut thin strips

2 tbsp. oleo

1/2 c. chopped onion

1 clove garlic, crushed

1 can cream of mushroom soup

1 c. sour cream

1 (3 oz.) can mushrooms

2 tbsp. catsup

2 tsp. Worcestershire sauce

Cut steaks, brown in 2 tablespoons oleo. Add onion and garlic. Cook 5 minutes. Combine can of mushroom soup, sour cream, can mushrooms, catsup, and Worcestershire; add to meat. Heat through and serve over noodles or rice.

I small container of Fresh Mushrooms - washed and drained - sliced about 1/4 of an inch thick.

2 Medium Onions washed and chopped course. Browned slightly in about 1 Tablespoon of Butter.

I - 2 pounds of Sirloin steak (with fat and bone removed) also cut about 1/4 of an inch and in strips of about 2 - 3 inches long. Browned in 1 - 2 Tablespoons of Olive oil in a large Frying pan with a lid on it.

Put the Steak in the pan and add two cans of Beef Consume soup (no water added!) and simmer with the lid on for about 15 - 20 minutes until Steak is tender.

Add the Mushrooms and the browned Onions to the pan with the Steak in it along with 1/2 Cup of Sherry wine.. Simmer for another 10 minutes until the Alcohol in the wine has evaporated. Then add 1 Cup of Sour cream with 1 Tablespoon of white flour mixed in it, along with 1 Tablespoon of Dill weed and gently mix everything together.real good. Simmer for another 10 minutes.

I serve this over Buttered Noodles or Wild or White Rice - and a crusty multi-grain bread or rolls.

Good Luck!

BON APERITIF!

I have very little time to cook, but I love too....Here is my recipe it is quick and I think pretty good.

1 can Campbell's Golden Mushroom soup

1 cup sliced onion (yellow or white)

1 1/2 pounds of a good cut of chuck steak

1 pd of sliced mushrooms (fresh)

Egg noodles (Wide)

1 cup of sour cream (or more if you want)

salt & pepper to taste

Saute steak, onions in a little olive oil for about 5 - 6 mins

Add mushrooms, saute for another 5 - 6 mins season with salt & pepper....not too much salt....because soup has salt in it already.

Add soup & 1 soup can of water (you can use 1/2 red wine instead of all water if you prefer)....stir well and cook covered for about 45 - 60 mins until meat is tender.

Meanwhile cook your noodles according to package instructions.

Stir Sour Cream into meat mixture and serve over cooked noodles.

I hope you enjoy it!