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Beef Stroganoff Recipe


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  • Thin cut round steak. Cut into strips
  • 1 vidalia onion - Cut in slices and then into pieces
  • I package of pre-washed mushrooms ( I used whole mushrooms, quartered for a heartier presentation)
  • 2 cups Beef broth
  • 1/3 cup red wine
  • 2 dashes of Worcester sauce
  • 4 dashes of A-1 steak sauce
  • 1 12 oz can of tomato puree
  • 3 tbs corn starch
  • salt
  • pepper
  • olive oil
  • sour cream
  • chives

  • Cut round steak into strips. Brown in olive oil. Brown a little at a time.

    It is important to brown the meat before mixing it together with the sauce.

  • Salt and pepper each portion of steak while it is browning. Set aside.
  • Brown onion lightly in olive oil. Add mushrooms until slightly golden color.
  • Add cornstarch to vegetables.

    Stir well. Be sure to add the cornstarch before adding the meat and the liquids. You will avoid getting lumpy gravy by following this step closely.

  • Add meat. Stir well.
  • Add tomato puree and mix.
  • Add Worcester sauce
  • Add steak sauce
  • Add red wine. Mix well. Add your favorite red wine to the stroganoff sauce.

    The wine should be just enough to enhance the flavor of the meat and sauce.

  • Add Beef broth. Broth can be purchased ready-to-go from your market, or you can make your own from a beef powder. Taste your homemade broth before adding to determine the concentration of the flavor.
  • Turn up temperature until the sauce starts to thicken.

    Be sure to keep stirring while the sauce thickens.

  • Turn down temperature to low and simmer slowly for two hours.
  • Prepare egg noodles just prior to serving
  • Serve the meat and sauce over noodles. Serve the stroganoff in individual pasta bowls.
  • Add a tsp of sour cream to the top of each serving and sprinkle with chives.


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