Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, best beef stroganoff. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Best Beef Stroganoff is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Best Beef Stroganoff is something which I’ve loved my whole life. They are fine and they look wonderful.

Slow cookers are incredibly convenient for making meals, especially during the fall time. Tip the onions and mushrooms back into the pan. Heat the light olive oil in a large frying pan over a low-medium heat. Bash with a rolling pin until ½ cm thick, then cut into finger-width slices.

To begin with this recipe, we must first prepare a few components. You can cook best beef stroganoff using 13 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Best Beef Stroganoff:

1. Make ready Pasta
2. Take 1 linguini pasta
3. Get Stroganoff
4. Take 3 tbsp olive oil
5. Make ready 1/2 lb tenderloin steak cut into small strips
6. Take 1 small size minced onion
7. Prepare 5 clove minced/pressed garlic
8. Get 3 cup diced mushrooms
9. Take 2 tbsp white cooking wine
10. Make ready 284 ml can of beef broth
11. Get 2 tsp Dijon mustard
12. Make ready 1 tsp Worcestershire sauce
13. Prepare 1/4 cup sour cream

I wouldn't recommend adding the raw steak to the cooking onion mixture. It doesn't develop a beef flavor. Better to brown the beef in a separate pan and add it, together with some of the juices, to the onion mixture. This is a Russian beef stroganoff recipe made with soured cream and is much more authentic than a lot of the versions out there with cream of mushroom soup!

Steps to make Best Beef Stroganoff:

1. Put large pot of water on stove to boil
2. Put large frying/sauce pan on med-high heat with 1 tbsp of oil.
3. Season steak with salt & pepper, then sear steak on both sides in frying pan for 30-60 seconds (don't cook all the way through). Remove steak from pan with juices and set aside.
4. In the same pan, sauté onions and garlic until tender (about 3 min) with 1tbsp of oil.
5. Add last tbsp of oil with mushrooms (a mix of assorted mushrooms works best) and sauté until tender (about 5 min).
6. Stir in wine and simmer for 2 min.
7. Add remaining ingredients (be careful not to overdue Worcestershire or Dijon because they can easily overpower the other flavours) and simmer until sauce begins to thicken (about 10 min).
8. While sauce is thickening, add linguini to boiling water and cook until tender. Drain, and divide into your guests' pasta bowls.
9. Stir steak into sauce and season to taste with salt and pepper (LOTS of pepper please!).
10. Spoon sauce over pasta for each guest and sprinkle some paprika on top for color. Enjoy!

Better to brown the beef in a separate pan and add it, together with some of the juices, to the onion mixture. This is a Russian beef stroganoff recipe made with soured cream and is much more authentic than a lot of the versions out there with cream of mushroom soup! Try it and you'll taste the difference. This warms and thins the cream so it doesn't curdle when added to the pan. Meantime, the sauce in the pan should have reduced, and just barely coats the beef and mushrooms.

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