Beef Stroganoff ~~ 3

by on November 6, 2013 » Add the first comment.
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Mainly it is cut strips of flank steak, sirloin steak, or round steak. Cut against the grain. Beef tenderloin is the best but more expensive.

  1. Cut 1 LB steak into thin strips
  2. Toss strips in 3 TBL flour and 1 tsp corn starch
  3. Grill strips LIGHTLY in butter
  4. Cook onions, mushrooms, julienne strips of carrots and garlic in butter . IN THIS ORDER
  5. Remove veggies, set aside, and cook strips
  6. Add all back in and stir until thickened
  7. Add broth, mustard powder, 1 TBL tomato paste
  8. Add 1 TBL Worcestershire Sauce
  9. Add 1 cup stock
  10. Cook noodles or macaroni
  11. Add cooked egg noodles and 1/2 C sour cream

Serve with crispy panfried potato strips

 

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Beef Stroganoff
Pan A . 1/2 stick butter
Pan B . Evoo and halved fingerlings or just noodles
A . Diced onion
A . Mushrooms
A . Let cook
C . Fillet sliced strips
C . Sear seasoned strips in evoo
D . Beef stock in pan
A . Toss in 2 TBL flour
A . Dried mustard, tomato paste, white wine
A . Cook till thickened
A . Add stock from D
A . Add 1/2 c sour cream
A . Mix C into A and simmer

Serve over noodles, rice or potatoes

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Very similar to Flank Steak au Vin

1 LB Sirloin or Flank Steak
1 TBL flour
1 tsp salt
1 TBL Grandpa’s Thunder Powder
2 garlic cloves – minced
1/4 C butter
1/2 C minced onion
1/4 C water or sherry
1 can cream of chicken soup – undiluted
1 LB sliced mushrooms
1 C sour cream

Cut meat in small strips against the grain
Put into a paper bag with flour, salt and Thunder Powder
Shake well to coat strips
Brown in skillet with hot butter
Add onions, garlic and sherry (or water)
Stir until incorporated
Add soup and mushrooms
Cook over low heat until meat is tender (about 20-30 minutes)
Just before serving, add sour cream
Heat, but do not boil
Sprinkle with parsley

 

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