Beef Stroganoff (photos)

This post shows how I made Beef Stroganoff with french cut garlic green beans.

We'll look at the stroganoff first. I used medium flat noodles, thin sliced sirloin (cut after freezing to help with the slicing), AP flour, garlic, onions, mushrooms, butter, oil, red wine, salt, pepper, beef broth, and sour cream.



There are many recipes for this dish. I think mine is pretty standard, relying on butter, flour, wine, beef broth and sour cream for the sauce.

Start with sliced mushrooms and onions, sauteed in butter and a little oil. Set aside when they are tender.



Add a little more butter and oil after removing the sauteed mushrooms and onion and cook the beef in the same pan with a three cloves of minced garlic, salt, pepper and a Tablespoon of flour.



When the beef is cooked, deglaze the pan with a half cup of red wine and a half cup of beef broth. This should result in a rich brown gravy.



Cook for a few minutes, taste for seasoning and return the mushrooms and onion to the pan.



I held the stroganoff here while I cooked the grean beans, then finished it and plated it immediately over cooked flat noodles. To finish the stroganoff, stir in about a cup and a half of sourcream. You do not want ot cook the dish after adding the sourcream to avoid breaking down the sauce.



Green Beans:

I prepped these before starting the stroganoff.

Need fresh green beans, butter, oil salt, white wine and a Tablespoon of minced garlic.



French cut the beans.



Blanch in salted water.



Chill and hold until ready to finish.



To finish, saute for three or four minutes in a Tablespoon of butter and a splash of white wine with the Tablespoon of minced garlic.



Taste and season if needed.

The dinner table