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How To make Beef and Mushroom Stroganoff
Beef Mixture 2 tablespoons Pillsbury BEST All Purpose Flour
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 lb beef tenderloin or boneless sirloin steak
cut into
1/2"cubes 1 cup beef broth
1 teaspoon oil
1 medium onion :
sliced
1 8 oz pkg sliced fresh mushrooms, about 3 cups
1/2 cup nonfat sour cream
Noodles (at serving time) 8 oz uncooked egg noodles, about 4 1/2 cups
1) In shallow dish or plastic food storage bag, combine flour, salt and pepper; mix well. Add beef; toss to coat. Remove beef from bag; place on plate. 2) In small bowl, combine broth and remaining flour mixture from bag; blend well. Set aside. 3) Spray medium nonstick skillet with nonstick cooking spray. Add oil; heat over high heat until hot. Add beef; cook and stir 2 minutes. Reduce heat to medium-high. Add onion; cook and stir 2 minutes. Add mushrooms; cook 4 minutes stirring occasionally. Stir in broth mixture; bring to a boil. Reduce heat; simmer 5 minutes to blend flavors. Remove skillet from heat; stir in sour cream. 5) Pour mixture into freezer container; cover tightly. Refrigerate until completely cooled. Store in freezer until ready to use. 6) To serve, cook noodles to desired doneness as directed on package. Drain; cover to keep warm. 7) Meanwhile, thaw and heat beef mixture, place mixture in microwave save dish; cover with vented microwave-safe plastic wrap. Microwave on HIGH for 5 minutes. Break mixture into pieces with spoon. Microwave on MEDIUM for an additional 6 to 9 minutes or until thoroughly heated, stirring once halfway through heating. Serve beef mixture over noodles.
How To make Beef and Mushroom Stroganoff's Videos
Beef stroganoff 
Ingredients
- 600g beef fillet, sliced thin (rump will also work well)
- 1 brown onion, sliced thin lengthways
- 200g button mushrooms, sliced
- 2 tbsp grapeseed oil
- 50g butter
- 2 tbsp flour
- 400ml beef stock
- 2 tbsp Worcestershire sauce
- 1 tbsp dijon mustard
- 3 tbsp sour cream
- Salt and pepper to taste
- Egg noodles to serve
Method
1. In a large frying pan, heat the oil and seal your beef in batches until they have good colour.
2. Once all the beef is sealed off, remove from the frypan and set aside.
3. Add the onions to the pan and sauté until they have some colour and start to soften.
4. Add the mushrooms and cook for 3-4 minutes.
5. Next, add the flour and stir well. Once all the flour is stirred through, pour in the beef stock and mix until you don't have any lumps.
6. Cook for 10 minutes or until the sauce is nice and thick.
7. At the Worcestershire sauce, mustard and sour cream and mix well.
8. Add the beef back to the pan and stir through.
9. Serve with buttered egg noodles and enjoy!
Creamy Beef and Mushroom Stroganoff
This Creamy Beef and Mushroom Stroganoff is definitely one of my favorite comfort foods that my grandma used to make. Between the tender beef, the pasta, potatoes or rice and the creamy sauce, this dish is totally amazing,
Easy Beef Stroganoff
Get the full recipe at:
Our fave 30-minute comfort food: egg noodles and sirloin steak bathed in a silky sour cream & mushroom sauce. (Plus 2 ingredients we bet you never thought of.)
How to Make Mushroom Stroganoff | Jamie Oliver | VEG
This is a cracking little recipe from Jamie's brand new book VEG, which is definitely not just for vegetarians it's one for the meat eaters as well. The creamy, spiced Stroganoff is so tasty the you really aren't going to miss the meat!!
Look at the Colours!!
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You can find this amazing recipe in the new book Veg, grab your copy here! -
Links from the video:
My New Book VEG ???????? ???? ???? | Jamie Oliver -
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For more nutrition info, click here:
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BEEF WITH MUSHROOMS
BEEF WITH MUSHROOMS
1/4 kilo (250 grams) beef tenderloin / sirloin
1/4 teaspoon salt
2 teaspoons cornstarch
1-2 teaspoons worcestershire sauce
1-2 tablespoons butter
1 cup/ can sliced mushrooms
1-2 tablespoons minced garlic
1 tablespoon all-purpose flour
1/2 beef broth cube
1/2 cup cream
1/2 cup water
serve with pasta and corn, or rice