Grannys Beef Stroganoff Recipe 455

Steps:

• Cut beef across grain into about 1 1/2x1/2-inch strips.
• Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
• Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
• Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Steps:

• Cut beef tenderloin into 1/4-inch wide strips. Place in bowl, cover, and let marinate in Sauterne overnight. Sauté mushrooms in butter over medium heat and set aside. Cut onion into thin strips, and sauté with minced garlic in butter over medium heat until soft, about 3 minutes. Add beef and reduce heat slightly. Cook to medium-rare. Add about 1-1/2 T. flour, stirring well into beef-onion mixture. Add 1-1/2 T catsup and 1 tablespoon Worstershire Sauce, then add tarragon and salt and pepper to taste. Add between 3/4 and 1 cup of sour cream, reduce heat to low, and mix for about 30 seconds, then allow to simmer for one minute. Raise heat back to medium, and stir until mixture slides around the pan in a unified mass. Add mushrooms. If necessary, thin with a bit of beef broth.

Steps:

• 1. At medium-high heat, warm stock pot or Dutch oven. Slice the steak into thin strips. Season meat with garlic powder, lemon pepper, salt, and pepper. Toss meat in flour then shake off excess flour. Add oil to the heated pot and add seasoned steak.
• 2. Once the meat is browned, add sauces and seasoning; ketchup, minced onion, minced garlic, beef broth, (beer or red wine-adds great flavor). Simmer for 1 hr to 1 1/2 hours.
• 3. Boil egg noodles. Follow box directions. Drain and set aside.
• 4. Once the meat is tender, mix warm water and flour in a measuring cup or coffee cup for thickening. Pour over the meat and sauce and stir till desired thickness.
• 5. Remove pot from heat and stir in sour cream. Serve up over a plate of cooked noodles and mm-mm-mmmm yummy!!!

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:

• In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
• Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
• Serve with cooked egg noodles. Garnish with parsley.