How to make Beef Stroganoff?

Question

and what vegetable should be served with it?

Answer 1

BEEF STROGANOFF
1 1/2 to 2 lbs. sliced sirloin
6 tbsp. butter
1 c. sliced onions
1 clove garlic
1 1/2 c. sliced mushrooms, (fresh)
3 tbsp. flour
2 tbsp. ketchup
1/2 tsp. salt
1/2 tsp. pepper
2 c. water
1/4 c. cooking sherry
1 1/2 c. sour cream
Sear beef, garlic, mushrooms in butter. Remove from heat. Add flour, salt, pepper and ketchup. Add water, wine simmer until almost absorbed. Add sour cream and heat through before serving.
I serve this over noodles and with a fresh garden salad.
Hope this helps..

Answer 2

Beef Stroganoff


TIMING Tidbit: Slice and place meat in freezer 15 minutes. Sauce and meat are prepared 10 minutes before you are ready to serve.


1 1/2 pounds beef tenderloin fillet
Salt and pepper
3 tablespoons butter, divided
2 tablespoons all-purpose flour
2 cups beef consomme, available on soup aisle
2 teaspoons prepared Dijon style mustard
1/4 cup sour cream, eyeball it
1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream
1/2 small onion, sliced
1/3 cup coarsely chopped cornichons
1 pound extra wide egg noodles, cooked to package directions
Chopped parsley leaves, garnish
Thickly sliced pumpernickel bread, optional

Slice meat into 1/2-thick by 2 -nch long very thin strips and season with salt and pepper. Set in freezer.
Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in consomme. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper.

Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine.

Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread.

Answer 3

INGREDIENTS
1 pound sirloin steak, cut into bite size strips
1 onion, chopped
1 1/2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon ground black pepper
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups fat free sour cream
1 (8 ounce) package egg noodles
DIRECTIONS
Brown the beef strips in a large skillet over medium high heat and drain excess fat. Add the onion and saute for 5 minutes, or until tender. Stir in the flour, salt, paprika and ground black pepper.
Add the soup, reduce heat to medium low and let simmer for 15 minutes. Then add the sour cream, stirring well.
Prepare egg noodles according to package directions. Serve beef mixture over the egg noodles.

Serve with corn, carrots or green beans (whatever you are in the mood for).

Answer 4

I usually serve brocalli with beef stroganoff. Here is the recipe:


BEEF STROGANOFF
This Russian dish has been around for several centuries, but it wasn’t until the fifties that it became all the rage in the United States (despite our fear of Communism). Here is a delicious rendition that pays tribute to the "gourmet" chafing-dish dinner party. Now, as then, beef stroganoff is a good thing to cook in front of a small crowd.
1 2 1/2-pound piece beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch strips
2 tablespoons vegetable oil

6 tablespoons (3/4 stick) butter
1/4 cup finely chopped shallots
1 pound small button mushrooms, thickly sliced
1 cup canned beef broth
2 tablespoons Cognac
3/4 cup crème fraîche or whipping cream
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill

12 ounces wide egg noodles
1 tablespoon paprika

Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to rimmed baking sheet.

Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in crème fraîche and Dijon mustard. Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper.

Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce. Sprinkle generously with paprika.

Makes 4 servings.