Schnelles Boeuf Stroganoff à la Henssler Live on Tape Rezept von Steffen Henssler
Das schnelle Boeuf Stroganoff à la Henssler Live on Tape Rezept vom Henssler - Schnell und einfach selbst kochen! Mehr schnelle Gerichte und Rezepte mit Video-Anleitungen findet Ihr auf ►
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Ihr braucht eine neue Pfanne? Schaut nach Küchenutensilien hier ????️:
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Ihr seid Hobby- und Profiköche? Leckere Zutaten & Feinkost gibt’s hier ????:
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Ihr braucht neue Inspirationen beim Kochen? Schnelle und tolle Rezepte hier ????:
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Ihr braucht Unterstützung beim Kochen? Hilfreiche Ratgeber findet man hier ????:
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So geht‘s:
Fleisch in 1,5 cm breite Streifen schneiden, mit Salz und Pfeffer würzen und im heißen Bratöl anbraten. Mit dem Gewürzmix würzen und Fleisch bei höchster Hitze ca. 1 Minuten weiterbraten. Fleisch aus der Pfanne nehmen
Rote Bete in Würfel scheiden. Zwiebeln in halbe Ringe schneiden. Zwiebeln mit Roter Bete und Butter in die Pfanne geben, in der vorher das Fleisch war und alles anbraten. Gewürzgurke in Scheiben schneiden und mit in die Pfanne geben. Sellerie in Scheiben schneiden und zusammen mit ein paar Sellerieblättchen in die Pfanne geben
Mit Sahne ablöschen und aufkochen. Senf und Ketchup dazugeben und einköcheln lassen. Fleisch in die Soße geben, kurz mitankochen und alles anrichten. Apfel darüberreiben
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Einkaufsliste:
350 g Rumpsteak
1 gekochte Rote Bete
4 kleine Gewürzgurken
1 weiße Zwiebel
300 ml Schlagsahne
1 TL Senf
1 TL Ketchup
2 Stangen Staudensellerie
2 EL Butter
1/2 Apfel
2 EL HSN Bratöl
1 Prise HSN Gewürzmix
1 Prise Salz
1 Prise Pfeffer
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Schnelle Pasta Rezepte:
Pasta, Pasta mit den schnellsten Rezepten vom Henssler
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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!
Classic Beef Stroganoff Recipe | Ribeye Beef Stroganoff
This Classic Beef Stroganoff recipe rocked and especially because I used a beautiful ribeye steak to get the job done. Classic Stroganoff is a beautiful dish and the final product is definitely something for a special occasion in my eyes.
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RECIPE:
2-3 lbs grain finished ribeye steak
1 1/2 TBSP rosemary salt
1 1/2 TBSP black pepper
1/2 cup ap flour
2 TBSP onion powder
3/4 TBSP garlic powder
1 1/2 TBSP mustard powder
15 cremini mushrooms
1 large yellow onion
8 sprigs of stripped thyme
5 TBSP unsalted butter
3/4 cup dry white wine
1 1/2 cup beef stock
1/2 cup heavy cream
2 TBSP coarse grain grey Poupon
dash of Lea and Perrins
1/3 cup sour cream
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???? What Is Beef Stroganoff? Beef Stroganoff Recipe
The What Is Beef Stroganoff? Beef Stroganoff Recipe.
Beef Stroganoff is one of those recipes... with a lot of different variations. Mostly because the original written Russian recipe is not the greatest; and cooks through the ages have added their own twists to make this beef recipe even better. This Beef Stroganoff recipe takes some of the original components and add some of the greatest improvements from the last 100 years or so.
Ingredients:
500g (1 pound) beef chuck or flank, sliced thinly
5 mL (1 tsp) salt
2 mL (1/2 tsp) ground allspice
30 mL (2 Tbsp) oil
50g butter
1 small onion, thinly sliced
300g white mushrooms, sliced
125 mL (1/2 cup) white wine
15 mL (1 Tbsp) flour
125 mL (1/2 cup) beef stock
15 mL (1 Tbsp) hot English mustard
250 mL (1 cup) sour cream
Method:
Sprinkle the steak with salt, and allspice, and let stand for about an hour at room temperature.
Heat a pan on high heat, and pour in the oil and sauté the beef.
Remove the beef from the pan.
In the same pan, melt the butter, and cook the onions and mushrooms until soft, golden and sweet.
Deglaze the pan with the wine, and reduce by half.
Stir in flour and cook for 1-2 minutes.
Stir the stock into the pan.
Reduce the heat to medium low and stir in the mustard.
Stir the sour cream into the pan.
Add the steak back to the pan to simmer gently for 15 - 20 minutes.
Season to taste.
Serve over French fries, mashed potatoes, rice, or noodles.
Original Recipe:
Two hours before service, cut a tender piece of raw beef into small cubes and sprinkle with salt and some allspice.
Before dinner, mix together 1/16 lb (polos mushka) butter and 1 spoon flour, fry lightly, and dilute with 2 glasses bouillon, 1 teaspoon of prepared Sareptskaja mustard, and a little pepper.
Mix, bring to a boil, and strain.
Add 2 tablespoons very fresh sour cream before serving.
Then fry the beef in butter, add it to the sauce, bring once to boil, and serve.
Ingredients:
2 lbs tender beef
10-15 allspice
1/4 lb butter
salt
2 spoons flour
2 tablespoons sour cream
1 teaspoon Sareptskaja mustard
---A Gift to Young Housewives, Elena Molokhovets, [Moscow, 1861], recipe #635
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Beef Stroganoff Recipe | How to Make Beef Stroganoff
Beef stroganoff (also known as beef Stroganov) is a famous Russian dish of sauted onions and mushrooms with good portion of beef cuts, cooked in a rich beef broth and has a nice touch of sour cream. One of the best comfort food you can try.
Printable Version:
More Dinner/Lunch Recipes:
Shepherd's Pie:
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Lasagna:
Greek Moussaka:
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Recipe
Ingredients:
1-pound (450g) Sirloin steak sliced into strips
1 large Onion, chopped
250g (9oz) Mushrooms, sliced
2 Garlic cloves, crushed
3 tablespoons (45g) Butter
2 tablespoons Oil
2 tablespoons Flour
2 cups (480ml) Beef broth
1/2 tablespoon Mustard
1 cup (225g) Sour cream
Salt to taste
Pepper to taste
Chives
Pasta for serving
Directions:
1. Cut the meat into stripes, season with salt and pepper.
2. In a large skillet heat oil, add beef strips and cook until brown, about 2-3 minutes on each side. If your skillet to small, cook in two batches. Remove from the pan and set aside.
3. Reduce the heat to medium. Add to the same pan butter, chopped onion and sliced mushrooms. Sauté for 5-7 minutes, until soft. Add garlic and sauté for 1 minute more.
4. Add flour and cook for 1 minutes, stirring constantly. Pour in the broth, stir and scrape the bottom of the pan. Add the cooked beef and bring to a simmer. Reduce to medium-low and simmer for 15 minutes.
5. Temper the sour cream: pour few tablespoons of the hot sauce to the sour cream and stir until combined. Pour back to the pan. Add mustard, season with salt and pepper, stir. Simmer for 10-15 minutes, until slightly thickens. Turn the heat off, add chopped chives and stir.
6. Serve with noodles/pasta or rice.
Notes:
• Instead of sirloin you can use tenderloin or scotch fillet
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Beef Stroganoff
Everybody's favourite retro classic! KEY TO SUCCESS: Juicy rather than dry chewy beef. :)