Beef Stroganoff As I Like It Recipes

Steps:

• Bring a large pot of salted water to a boil.
• Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
• Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
• Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
• Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
• Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
• Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

Steps:

• Cut beef fillet into fine stripes 2,5 cm long. Sprinkle with salt and pepper and place in a small ovenproof dish with 4 sliced shallots, onion and carrot, 1 crushed bay leaf and thyme. Add just enough white wine to cover the meat and leave to marinate in a cool place, covered, for 12 hours.
• Drain and dry the meat; reduce the marinade by half and set it aside.
• Sauté very finely sliced onion on 25 g butter until soft and add sliced mushrooms; add some more butter. Sauté until soft and water from mushrooms evaporates.
• Remove onion and mushrooms into separate dish where you will finish the meal.
• Wipe the pan and melt 50g butter in it; when hot add the meat and fry it over brisk heat, turning it frequently (don't put all meat, do it in several turns).
• When all meat is done put it all together, pour brandy and flame it. After the fire is gone, add the rest of reduced marinade and white wine. Heat it to boil (and to deglaze the pan) and after that add the meat with onion and mushrooms.
• Cook about 30-45 minutes. After 20 minutes add pickled cucumbers cut into stripes. Before serving add sour cream, lemon juice and minced parsley leaves. Stir and cut the heat. Serve hot with rice or potato, or whatever you like.