"Mushrooms: I’m partial to baby bella mushrooms for this recipe, but just about any variety or combination of mushrooms will work in this recipe.
Steak: I recommend flank steak, but any stir-fry-friendly cut of steak will do. Be sure to thinly-slice the steak against the grain so that it will be nice and tender. (Or you can opt to make beef stroganoff with ground beef instead, if you prefer.)
Sauce Ingredients: Butter, onion, garlic, white wine, beef stock, Worcestershire sauce, flour and plain Greek yogurt (or sour cream) are the ingredients used to make classic beef stroganoff sauce. If you prefer not to cook with wine, feel free to just add in a little extra beef stock instead.
Egg Noodles: I always grew up eating stroganoff served over egg noodles, but rice, polenta, quinoa, zoodles or any other kind of noodles would also be delicious.
Garnishes: Finally, feel free to sprinkle on some chopped fresh parsley as a colorful garnish. Plus I always like to add an extra twist of black pepper too.
Cook the noodles: First, heat the water for your pasta to cook, then cook the pasta until al dente and drain. (I recommend adding the pasta at the same that that you add in the beef stock in Step 4 for optimal timing.)
Sauté the steak: While the pasta water is heating, sauté the steak in a single layer (you may need to do this in two batches) until browned, then transfer to a clean plate.
Sauté the veggies: Next, in that same pan, sauté the onions, mushrooms and garlic until browned. Then we will add in some wine to deglaze and lift up all of those flavorful brown bits that are stuck to the bottom of the pan.
Finish the sauce: And while the wine is deglazing the pan, we’ll whisk together the beef stock, Worcestershire sauce and flour. Then pour the mixture into the sauté pan and let it simmer for a bit, add in the steak and Greek yogurt, and season with salt and pepper as needed.
Serve: Then serve it up nice and hot over noodles, rice or poleta, sprinkled with a bit of parsley if you would like, and enjoy!"
Thanks to these sacred texts, You too now understand beef stroganoff my child.
"Mushrooms: I’m partial to baby bella mushrooms for this recipe, but just about any variety or combination of mushrooms will work in this recipe. Steak: I recommend flank steak, but any stir-fry-friendly cut of steak will do. Be sure to thinly-slice the steak against the grain so that it will be nice and tender. (Or you can opt to make beef stroganoff with ground beef instead, if you prefer.) Sauce Ingredients: Butter, onion, garlic, white wine, beef stock, Worcestershire sauce, flour and plain Greek yogurt (or sour cream) are the ingredients used to make classic beef stroganoff sauce. If you prefer not to cook with wine, feel free to just add in a little extra beef stock instead. Egg Noodles: I always grew up eating stroganoff served over egg noodles, but rice, polenta, quinoa, zoodles or any other kind of noodles would also be delicious. Garnishes: Finally, feel free to sprinkle on some chopped fresh parsley as a colorful garnish. Plus I always like to add an extra twist of black pepper too.
Cook the noodles: First, heat the water for your pasta to cook, then cook the pasta until al dente and drain. (I recommend adding the pasta at the same that that you add in the beef stock in Step 4 for optimal timing.) Sauté the steak: While the pasta water is heating, sauté the steak in a single layer (you may need to do this in two batches) until browned, then transfer to a clean plate. Sauté the veggies: Next, in that same pan, sauté the onions, mushrooms and garlic until browned. Then we will add in some wine to deglaze and lift up all of those flavorful brown bits that are stuck to the bottom of the pan. Finish the sauce: And while the wine is deglazing the pan, we’ll whisk together the beef stock, Worcestershire sauce and flour. Then pour the mixture into the sauté pan and let it simmer for a bit, add in the steak and Greek yogurt, and season with salt and pepper as needed. Serve: Then serve it up nice and hot over noodles, rice or poleta, sprinkled with a bit of parsley if you would like, and enjoy!"
Thanks to these sacred texts, You too now understand beef stroganoff my child.
Now, return the world reborn!