Beef Stroganoff

Views: 1603

Introduction

This Beef Stroganoff is a classic Russian dish that’s easy to make and delicious. It’s also incredibly versatile: Add some mushrooms, peas, or other vegetables depending on what you have on hand.

2 tbsp. vegetable oil

The oil you choose to fry your stroganoff will determine the texture of the dish. I recommend vegetable oil because it is a great choice for frying and has a high smoke point (meaning it won’t burn). Other good choices include canola oil, coconut oil, and olive oil.

2 lb. beef stew meat, cut into 1-inch pieces

Cut the beef into 1-inch pieces. Use a sharp knife and cut from the outside edge of the meat toward the center.

You don’t want to use a dull knife, or you could get cuts in your finger or hand!

Kosher salt

Kosher salt is a coarse and flaky sea salt that’s often used as a substitute for table salt. But it’s not just for seasoning meat: kosher salt also helps enhance the flavor of your food by adding depth to sauces and gravies, as well as making pickles crunchy. You’ll find it in the spice section of most grocery stores or online at sites like Amazon Prime Pantry (which has other great deals on everything from spices to baking supplies).

Freshly ground black pepper

The other key ingredient in beef stroganoff is the ground pepper. You can use a pepper mill or grinder to get it finely ground and ready to add, or you can use pre-ground pepper—just make sure it’s fresh and not old. The right amount of seasoning will depend on your tastes; if you like things really spicy, go ahead and add a lot more than if you prefer less heat.

When it comes to beef stroganoff, there’s no point in skimping on flavor: Make sure that what goes into the pot is as flavorful as possible!

3 12-oz. cans beer or 24 oz. water, divided

3 12-oz. cans beer or 24 oz. water, divided

1 pound ground beef

3 tablespoons butter or margarine

2 onions, chopped fine (about 1 cup)

2 garlic cloves, minced

1 teaspoon salt and pepper to taste 1 tablespoon Worcestershire sauce 1 can (8 oz.) low sodium cream of mushroom soup

3 tbsp. tomato paste

Tomato paste is a good source of vitamin C, lycopene and antioxidants. It also contains folate.

• Vitamin C: The main antioxidant in tomatoes is known to improve immune system function.
• Lycopene: This antioxidant has been linked with reduced risk for cancers including prostate cancer and breast cancer.*

1 tsp. onion powder

1 tsp. onion powder

This is a great ingredient to add some flavor and color to your stroganoff. You can substitute it with onions, but you might have to increase the amount of salt in order for them not to get too bland.

1 tsp. paprika, plus more for garnish

Paprika is a spice made from grinding dried sweet red peppers. It’s used in many cuisines around the world, and it adds color and flavor to dishes. Paprika is often served on top of dishes for added taste.

• 1 tsp., plus more for garnish

1 tbsp. Worcestershire sauce

Worcestershire sauce is a condiment made from anchovies and spices. It has a strong flavor, so you’ll want to use it sparingly, if at all.

2 cloves garlic, minced

Garlic is a great ingredient to add to your meals. It’s often used as a seasoning or in dishes like sausages and stews, but it’s also an antioxidant powerhouse that can help strengthen your immune system and fight cancer. Garlic contains allicin, which has been shown to have anti-inflammatory properties when ingested or applied topically (i.e., on your skin).

When making beef stroganoff with this recipe from Cooking Light magazine, you’ll want to use fresh garlic—not dried! Dried garlic loses some of its flavor when cooked so don’t substitute for fresh unless you’re making something other than stroganoff (like pasta sauce).

2 small yellow onions, thinly sliced crosswise (about 4 cups)

• 2 small yellow onions, thinly sliced crosswise (about 4 cups)
• 1 tablespoon olive oil
• 1/2 pound boneless beef chuck steak cut into 1-inch cubes and browned in a Dutch oven over medium heat until well browned. Add the onions to the Dutch oven and cook for about 5 minutes, stirring occasionally to coat with oil. Stir in the wine and water; bring to a boil over high heat. Cover tightly with aluminum foil; lower heat so it simmers slowly at least 30 minutes or until gravy thickens slightly but is still pourable when you spoon some out onto your plate.

3 c. low-sodium beef broth

Beef broth is the key ingredient in this dish and it’s what gives it its flavor. You’ll be using about 1 cup of beef broth for every 2 cups of chicken broth, so if you plan on making this recipe with a large pot of water, you should use 3 cups of beef broth (or more if needed) instead of 2 cups.

4 c. egg noodles, cooked according to package instructions and kept warm until ready to serve

• Egg noodles are the perfect choice for this recipe. They’re easy to make, easy to serve and eat.
• Cook the noodles according to package instructions, then keep them warm until ready to serve.

Sour cream, for serving (optional)

You can use sour cream as a topping or side. It’s also a dairy product, so it’s great for adding moisture to other dishes like baked potatoes.

Sour cream is an important ingredient in beef stroganoff because it provides the creaminess that makes this dish so delicious!

This Beef Stroganoff is easy to make and awesome

Beef Stroganoff is a classic dish that is often made with beef broth, sour cream and dumplings. It’s easy to make and it tastes great!

You can add other ingredients like mushrooms or potatoes if you want more flavor, but this recipe is as simple as it gets.

Conclusion

I hope you try this delicious beef stroganoff recipe, and enjoy it as much as we do! If you have any questions about the ingredients or cooking process, please feel free to ask in the comments below.