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

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

Ingredients and seasonings must exist for make

1. Take 1 lb stew beef
2. Use 3 tbsp butter
3. Take 1/2 cup green pepper, diced
4. Use 3/4 cup onion, chopped
5. Prepare 1 cup mushrooms, diced
6. Prepare 1 clove garlic, diced
7. Prepare 1 1/2 cup beef broth
8. Prepare 3 tbsp worcestershire sauce
9. Use 2 tbsp ketchup
10. Prepare 1 tsp white vinegar
11. Prepare 1 tsp salt
12. Prepare 1/4 tsp dried basil
13. Prepare 1/4 tsp dried oregano
14. Prepare 1/4 tsp ground black pepper
15. Prepare 3 tbsp all-purpose flour
16. Prepare 1 cup sour cream
17. Prepare 8 oz egg noodles

Add reserved cooking liquid from the slow cooker to a large skillet with butter. Cook mushrooms, onion and garlic until tender. In a large skillet, melt butter over medium heat. Turn heat up to medium-high and add sliced sirloin.

How to cook Tangy Beef Stroganoff:

1. In this recipe, your prep work before hand can make or break you. I highly recommend you prep your ingredients beforehand, and in order to avoid cross-contaminaton risks.
2. Chop green peppers.
3. Chop onion.
4. Chop mushrooms. You can use either white button, or as in case, giant portobellos.
5. Cut your stew beef into approximate one inch cubes across the grain. Slightly freezing the meat can make it easier to cut.
6. Melt butter in a pan on the stove top over medium-high heat.
7. Add cut stew beef to melted butter, and cook until slightly browned.
8. Add mushrooms, green peppers, onion and garlic to pan. Cook until onion and peppers start to soften.
9. Reserve 1/3 cup of beef broth. Pour the remaining broth into the pan. Add ketchup, vinegar, worcestershire sauce, basil, oregano, salt, and pepper. Stir well and bring to a boil. Cover, reduce heat to low-high, and let simmer for 15 minutes.
10. Now would be a good time to make your noodles. Prepare according to the directions on the package.
11. Add reserved 1/3 cup of broth and the flour to a container. Tightly seal and shake vigorously.
12. Stir in flour broth mix to pan. Bring to a boil for 1 minute, stirring constantly. Reduce heat back to low.
13. Add sour cream to pan. Mix thoroughly, and let simmer until warm.
14. Serve on top of hot noodles. Garnish with green - cilantro in this case.
15. Done and ready to serve!

Stir in flour, followed by consommé, sherry, lemon juice, and pepper, and stir until well-combined. Lock lid in place and seal steam nozzle. Remove beef from liquid and cut beef into strips. Transfer the beef to a bowl and return the skillet to the stovetop on medium-high. Season beef with salt, pepper, and Spanish paprika.

how is this? Easy isn’t it? That’s the make tangy beef stroganoff that you try it at home. Hope it’s useful and good luck!