Again looking for a beef stroganoff recipe that is appetizing? How to prepare it not difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious beef stroganoff should has aroma and taste that able provoke everyone’s taste.

{ There are many little things that can affect the taste quality of beef stroganoff, first from the type of ingredients, then selection of fresh ingredients and good, until how to make and serve. No need dizzy if want prepare beef stroganoff delicious as long as you know the trick and how to make this dish able become serving special.

Ingredients and seasonings required for prepare

1. Prepare main
2. Prepare 4 lb beef steak, sliced thin
3. Prepare 1 large onion
4. Prepare 4 large portebella mushrooms
5. Use 2 clove garlic, large, minced
6. Prepare 1 tbsp olive oil
7. Prepare 1 1/2 cup red wine
8. Prepare 1 pints heavy cream
9. Prepare 2 tbsp flour
10. Take marinade
11. Take 1 tsp dry basil
12. Prepare 1 tbsp steak seasoning
13. Take 1 tbsp italian seasoning
14. Prepare 2 tsp celery seed
15. Take 1 cup worsteshire sauce

Add the onion slices and mushrooms to the pan drippings. Sauté for a few minutes, until the onion is tender. Beef stroganoff is the ultimate comfort food. With switched-up ingredients and creative twists, these popular variations elevate the classic dish from familiar to fabulous.

Instructions to cook beef stroganoff:

1. A day ahead. In a small sauce pan combine all of the marinade ingredients and set on high.
2. Bring marinade to boil, cover, turn off heat, then cool to room temp
3. While that cools slice your beef steak into thin slices
4. In a medium bowl combine beef and marinade, cover and put it in the refrigerator
5. Get ready a large dutch oven and a medium fry pan
6. Preheat medium fry pan add the olive oil, then transfer brown beef, then transfer into dutch oven turn to low heat
7. saute onions in a splash of olive oil, when golden transfer to dutch oven
8. Add the portebella mushrooms saute, add about half cup of red wine into mushrooms. Continue simmering mushrooms in the wine until slightly wilted, transfer to dutch oven
9. Raise temp to a heavy simmer, cover for about half an hour. Remove cover bring to rapid boil reduce liquid to almost nothing
10. While this is boiling combine flour and cream
11. When liquid is almost gone add cream mixture constantly mixing
12. Add about half cup of water and about half cup of red wine
13. Reduce heat to just a simmer, and reduce to a thick gravy texture
14. Turn off heat and add sour cream to taste.
15. Serve on rice or egg noodles
16. Done and ready to serve!

It's life changing - and perfect for Stroganoff. Sprinkle the meat with the salt and pepper and set aside. Gradually pour in the beef stock, stirring and cooking until thickened and smooth. Cook egg noodles according to package directions. Meanwhile, heat olive oil in a large heavy skillet over medium high heat.

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