This is my own personal, slightly more "conventional" version of Beef Stoganoff. When I'm tired or in a hurry, I use Grandma Brown's recipe. But when a have a bit of extra time, and I'm in a more "gourmet" mood, I use this one. Delicious!
Melissa’s Beef Stroganoff
Ingredients:
3 tablespoons
butter or margarine butter
1tablespoon
olive oil (or any cooking oil you have)
1 medium
onion chopped
6 to 8
cloves garlic chopped
2 cups
sliced fresh mushrooms
1/8 tsp
Nutmeg
½ tsp
Tarragon
¼ tsp dried,
crumbled rosemary leaves
1tsp. Worcestershire sauce
1/4 cup of your favorite red wine (optional)
1
lb beef steak cut in thin strips (or 1 lb ground
beef)
1 can (8
oz.) cream of mushroom soup
4 tblsp.
sour cream
1 cup milk
½ cup beef
broth
Salt and
pepper to taste
1 16-oz.
package/box egg noodles, cooked according to package directions and tossed with
a tsp. olive oil to prevent sticking.
Directions:
1.
Prepare
the pasta. You can cook the stroganoff
while you do this.
2.
In a large pan over medium heat, add the butter,
onion, garlic and mushrooms. Fry until onions are clear, stirring to
prevent burning.
3.
Add nutmeg, tarragon, rosemary, Worcestershire
sauce. Saute one minute to sweat the
spices. Then add the red wine. Cook for about 5 minutes.
4.
Add the beef and cook until beef is thoroughly done,
about 10 to 15 minutes.
5.
Add the cream of mushroom soup, sour cream, milk
and beef broth. Stir to blend
well.
6.
Add salt and pepper to taste.
7.
Cook meat sauce on medium heat, stirring occasionally,
for an additional 10 minutes. Remove
from heat.
8.
Serve meat sauce hot over pasta.
No comments:
Post a Comment