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Beef Stroganoff (photos)
Posted on 6/9/13 at 7:18 pm
Posted on 6/9/13 at 7:18 pm
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
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
This post was edited on 9/24/13 at 11:14 am
Posted on 6/9/13 at 7:20 pm to MeridianDog
I'd eat that over some toast
Posted on 6/9/13 at 7:20 pm to MeridianDog
I'm curious to see a pic of you and MrsMeridianDog. The two of you have to weigh half a ton collectively, based on your insane food pics.
Posted on 6/9/13 at 7:24 pm to MeridianDog
Store bought sour cream? Savages, the whole lot of you.
Posted on 6/9/13 at 7:27 pm to MeridianDog
Looks good MD. I don't know if I'd use the sour cream, and if I did maybe half your amount. I'd still rock that though.
Posted on 6/9/13 at 7:33 pm to MeridianDog
My mother has made this all my life and it's one of my old favorites. Over a big fat egg noodle. Glad to see it still around and it brings back memories.
This post was edited on 6/9/13 at 7:36 pm
Posted on 6/9/13 at 8:32 pm to MeridianDog
That looks pretty solid. It looks creamier then I remember. I usually throw a little mustard in the sauce and top with parsley for a little color.
That is a dish I haven't made in ages. I'll have to dust that one off soon.
That is a dish I haven't made in ages. I'll have to dust that one off soon.
Posted on 6/9/13 at 8:37 pm to MeridianDog
looks great m-dawg!
how bout them bulldogs by the way??
how bout them bulldogs by the way??
Posted on 6/9/13 at 9:20 pm to MeridianDog
Looks great and I had the same idea earlier today. Picked the green beans from my garden (along with a ton of tomatoes, cucumbers and peppers) and ran to the store to pick up the rest of the ingredients. I make mine essentially the same way except I use portabellas and add a cup or more of good red wine. I also add the fresh basil right before serving. Looking forward to dinner tomorrow night!
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