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How To make Beef Stroganoff Iv
3 lb Beef tenderloin; sliced thin
2 ts Paprika
2 ts Salt
1 ts Ground black pepper
1/2 c Butter (1 stick); divided
2 Cloves garlic; thinly sliced
1/2 lb Mushrooms; sliced
1/2 c All-purpose flour
1 c Beef consomme
1 ts Dried basil
1/8 ts Dried rosemary
1 ts Lemon juice
1/2 c Dry white wine
1 pt Sour cream
Hot cooked noodles or rice PREPARATION Place meat in a bag with paprika, salt and pepper; shake. Melt 2/3 stick of the butter in skillet over low heat; add garlic. Add meat and
brown thoroughly. Remove meat from pan and place in a 2 quart casserole. In a separate pan, melt remaining 1/3 stick of butter over low heat; add mushrooms and cook until tender. Scrape meat pan to loosen particles on bottom; add flour, consomme, basil, rosemary, lemon juice and wine. Cook over low-medium heat 1 to 2 minutes to thicken. Add this sauce and mushrooms to meat; mix. Cover casserole and refrigerate overnight. When ready to serve, heat stroganoff, covered, in oven at 350 degrees F for 25 minutes, stirring occasionally. Stir in sour cream, and heat 20 minutes more, or until heated through. Serve over noodles or rice. Note: To make dish more economically, substitute round steak for tenderloin; cook meat very slowly, and it will stay tender. By Lynn Rausch <lrausc19@starnetinc.com> on Jul 31, 1996 -----
How To make Beef Stroganoff Iv's Videos
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Here is the very first QsCafe video, Beef Stroganoff.
How to Make Slow Cooker Beef Stew | Allrecipes.com
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Watch how to make a traditional beef stew in your slow cooker. This is a classic beef stew with a wine base and all the traditional veggies. Be warned: as it slowly cooks, your house will begin to smell so wonderful you'll want to sneak a taste!
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STROGANOFF for one - Cooking with Boris
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How to make some Stroganoff with beef, onion, mushrooms and a ton of other things.
Follow cooking with Boris recipe and get strong like slav. You will like it.
Ingredients / shopping list:
Potatoes from babushka's field
Beef - good quality not that fat cow that you saw that one time
Onions
Garlic
Mushrooms of your own preference
ACTUAL BUTTER for cooking
Salt and pepper for seasoning because that's all you need
Some flour for thickening the sauce
Sour cream and mayonez to create the actual sauce
And bay leaf for last touch of taste
Top it off with green onion
Pickles are mandatory option to add
And serve with your favorite kvass
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Russian Music Instrumental - Old Stone Ruins
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Ethan Meixsell - Rabid
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Cheeki breeki hardbass anthem
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Fast and Filling Beef Stroganoff - Barrington College
Barrington College Cooking Class - 2
Fast and filling recipe designed by our head chef.
Beef Stroganoff
Fillet of beef, cut 5cm strips 1cm square 280gm
Black pepper, ground to taste
Butter 20gm
Onion, finely chopped 50gm
Mushroom, button, sliced 40gm
Cream 250ml
Lemon juice squeeze
Nutmeg trace
Parsley, chopped to garnish
Salt to taste
1. Season beef strips with pepper
2. Satue beef until just done in butter, remove meat and keep warm
3. Add onions to pan and saute with little colour
4. Add mushrooms and saute for 2 minutes
5. Add cream and lemon juice and reduce by one third
6. Add the beef to the sauce and reheat without boiling
7. Season with salt and nutmeg to taste, sprinkle with chopped parsley and serve
COOKING Cantella's Beef Stroganoff Sold at COSTCO REVIEW
COOKING Cantella's Beef Stroganoff Sold at COSTCO REVIEW
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