beef stroganoff

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   2 Tbl  vegetableoil
12 oz  button mushrooms halved
3/4#  beef tenderloin cut into strips (you can use a cheaper grade of meat but the dice it)
1/2 cup  beef broth
1  small onion (minced)
1 TBL  tomato paste
2 tsp  brown sugar
1 Tbl  flour
1/2 cup  chicken broth
1/2 cup  dry white wine (vermouth works)
1/3 cup  sour cream
8 oz  fresh pasta (you can cheat & use boxed)

saute the mushrooms in oil until browned and set aside
brown the beef until seared on both sides and set aside
add beef broth to the skillet and deglaze, reduce and set aside
add butter to skillet, onion, tomato and sugar
stirin the flour, whisk in the chicken broth and wine and cook until thickened
add the reduced beef broth
stir 1/2 cup of the sauce into the sour cream to temper and then stir back into sauce
add the mushrooms and beef and heat through
adjust with peppers etc. to your taste
serve over warm buttered pasta

even though the recipe calls for beef tenderloin I have found it works great with any cut of beef that is tender.  Including stew meat

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butchloc Members Profile Send Private Message Find Members Posts Add to Buddy List Cook's Assistant Joined: 27 April 2011 Status: Offline Points: 28	Post Options Post Reply Quote butchloc Report Post Thanks(0) Quote Reply Topic: beef stroganoff Posted: 01 August 2011 at 10:52
	2 Tbl vegetableoil 12 oz button mushrooms halved 3/4# beef tenderloin cut into strips (you can use a cheaper grade of meat but the dice it) 1/2 cup beef broth 1 small onion (minced) 1 TBL tomato paste 2 tsp brown sugar 1 Tbl flour 1/2 cup chicken broth 1/2 cup dry white wine (vermouth works) 1/3 cup sour cream 8 oz fresh pasta (you can cheat & use boxed) saute the mushrooms in oil until browned and set aside brown the beef until seared on both sides and set aside add beef broth to the skillet and deglaze, reduce and set aside add butter to skillet, onion, tomato and sugar stirin the flour, whisk in the chicken broth and wine and cook until thickened add the reduced beef broth stir 1/2 cup of the sauce into the sour cream to temper and then stir back into sauce add the mushrooms and beef and heat through adjust with peppers etc. to your taste serve over warm buttered pasta even though the recipe calls for beef tenderloin I have found it works great with any cut of beef that is tender. Including stew meat

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Effigy Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633	Post Options Post Reply Quote Effigy Report Post Thanks(1) Quote Reply Posted: 31 July 2013 at 01:39
	This is a staple for my trusty Slow Cooker. I think Stroganoff is more a technique than a recipe. I am a 'less is best' kind of cook. If you have great meat why mess with it? When I make stroganoff I use no additional fluid or oil. I make 1" square "fingers" of chuck steak, and give them 3 hours in the slow cooker. That is red raw beef direct into the slow-cooker, no browning. Definitely no sugar added. After three hours the meat looks like creatures from the black lagoon. I then add the seasoning, onion, tomato paste (my own home grown tomatoes made into paste by moi) and mushrooms and leave it another 3.5 hours. Thats the magic three hours whereby the tough black ugly lumps of sci-fi nightmare become plump soft juicy melt in the mouth delights! I lastly add the sour cream for the last 30 min. I like wide flat fettucine style noodles if I am time poor (which is normal). Otherwise make Lapsha. I also like rice with it. Mr Builder will only eat it with a jacket potato... hey, its peasant food and I love it. I sprinkle the servings generously with chopped parsley.
	Resident Peasant