Simple Way Make Recipe Beef Stroganoff over Sautéed Potatoes that is Perfect, Tasty}

Simple Way Make Recipe Beef Stroganoff over Sautéed Potatoes that is Perfect, Tasty}

  • Irada Kitchen
  • Irada Kitchen
  • Jan 5, 2022

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Ingredients and seasonings required in make
  1. Prepare 2 tbsp. vegetable oil
  2. Prepare 1-1/2 pounds beef chuck roast, cut into 1/2-inch thick strips
  3. Prepare 2 tbsp. butter
  4. Take 1/2 onion, diced
  5. Use 8 oz. sliced mushrooms
  6. Prepare 3 cloves garlic
  7. Prepare 2 tbsp. flour
  8. Prepare 3 cups beef broth
  9. Prepare 1 cup sour cream
  10. Prepare 3 tbsp. fresh sliced chives
  11. Take to taste Salt and pepper
  12. Prepare Sautéed potatoes for serving

Mash potatoes adding milk mixture in small portions. Drain the potatoes and set aside. Heat oil in a separate pan and add the potatoes. Stir in butter, season with salt and pepper, add dried dill and grated garlic.

Steps to make Beef Stroganoff over Sautéed Potatoes:
  1. Season beef with salt and pepper
  2. Preheat your pan over high heat and add oil. Add beef and cook, stirring constantly, for 5-6 minutes, or until liquid evaporates and meat is browned. Remove meat from the pan and set aside.
  3. Add butter, mushrooms, onions and garlic into the pan, season them with salt and cook over medium-high heat until the vegetables begin to develop some color. Stir in flour and cook for about 1 minute.
  4. Stir in 3 cups of stock and add your beef. Bring to a simmer, cover and cook on low heat for about 1 hour or until the beef is tender and the sauce has thickened. Stir in sour cream, chives and serve over sautéed potatoes.
  5. Done and ready to serve!

Place on microwave-safe paper towel in microwave. Remove the skillet from the heat and stir in the yogurt. Cut potatoes open and mash the flesh so that it is soft. Ladle the beef and mushroom mixture over the potatoes and serve. beef, recipe In a small bowl or measuring cup, mix together beef stock with dry mustard and tomato paste until well blended and pour into the pan. Temper sour cream with a few ladles of hot cooking liquid.

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