Best Beef Stroganoff Recipe
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Ingredients
| 1 1/2 pounds boneless lean beef | ||
| Pepper | 1 | |
| Butter/Margarine | 5 Tablespoon | |
| 1 medium-size onion, finely chopped | ||
| 1/2 pound mushrooms, cut in 1/4-inch-thick slices | ||
| All purpose flour | 3 Tablespoon | |
| 1 cup condensed beef bouillon | ||
| Dijon Mustard | 1 Tablespoon | |
| Nutmeg | 1/4 Teaspoon, freshly grated | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Hot, cooked, buttered noodles | ||
| Chopped parsley | ||
Directions
Cut beef across the grain in 1/4-inch-thick slanting slices.
Sprinkle meat generously with pepper.
Place wok over medium-high heat.
When wok is hot, add 1 tablespoon of the butter.
When butter has melted, add onion and stir-fry until limp (about 2 minutes).
Add half the meat and stir-fry until browned on all sides (about 5 minutes); remove from wok.
Repeat, using 1 more tablespoon butter and remaining meat; remove from wok.
Add the remaining 3 tablespoons butter.
When butter has melted, add mushrooms and stir-fry until limp (about 2 minutes).
Add flour and stir-fry for about 30 seconds.
Reduce heat to medium, add broth and mustard, and stir until thickened (about 1 minute).
Return meat-onion mixture to pan, add nutmeg and cream, and stir until heated through.
Serve over buttered noodles and garnish with parsley.
Sprinkle meat generously with pepper.
Place wok over medium-high heat.
When wok is hot, add 1 tablespoon of the butter.
When butter has melted, add onion and stir-fry until limp (about 2 minutes).
Add half the meat and stir-fry until browned on all sides (about 5 minutes); remove from wok.
Repeat, using 1 more tablespoon butter and remaining meat; remove from wok.
Add the remaining 3 tablespoons butter.
When butter has melted, add mushrooms and stir-fry until limp (about 2 minutes).
Add flour and stir-fry for about 30 seconds.
Reduce heat to medium, add broth and mustard, and stir until thickened (about 1 minute).
Return meat-onion mixture to pan, add nutmeg and cream, and stir until heated through.
Serve over buttered noodles and garnish with parsley.
Chef
