Winter E-Book - Flipbook - Page 27
classic beef stroganoff
INSTRUCTIONS
1. Bring a large pot of water to a boil over high heat.
2. Season beef with 1 tsp salt and 3/4 tsp pepper. Heat 2 tsp of the
oil in a 12-inch skillet over medium-high heat until very hot. Add
half of the beef and cook, stirring often, until the meat is just
browned, about 1 minute.
3. Transfer to a plate and repeat with 2 tsp of oil and remaining beef.
4. Remove the skillet from the heat. Add 1 Tbs. of the butter and the
remaining 2 tsp. of oil to the skillet and stir until the butter melts.
5. Put the skillet over medium heat and add in the mushrooms.
Cook, stirring occasionally, until mushrooms release their liquid,
about 5 minutes.
6. Add the onions and cook, stirring occasionally, until liquid has
evaporated and onions are beginning to soften, about 3 minutes.
7. Sprinkle mushroom mixture with the flour and stir for 15 seconds.
Stir in the broth and bring to a simmer, scraping up any browned
bits in the skillet with a wooden spoon.
8. Add the sour cream and whisk until the sauce is smooth. Add the
beef and any juices from the plate to the skillet. Cook, stirring
often, until the sauce is barely simmering. Season to taste with
salt and pepper.
9. Meanwhile, cook the noodles according to the package directions
in the boiling water until barely tender. Drain and return to the
pot
10.Turn off the heat, add remaining 1 Tbsp butter and stir to melt.
Season to taste with salt and pepper.
11.Serve stroganoff over noodles and sprinkle with chives.
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