10/04/09: we have photos!
I got the inkling to make this recipe from Christen's blog. Prior to making this, I had never had Beef Stroganoff before. Beef and noodles were never something that my mother would have cooked together outside of spaghetti. After much research I found another recipe that looked good. I took these 2 recipes and decided to "make it my own" as Mr. ShoeFanatic would say.
INGREDIENTS:
1 1/2 - 2 lbs. beef roast, cubed
Seasoning (salt, pepper, cayenne & garlic powder)
1/2 stick of butter
1/2 onion, diced
4 cloves of garlic, diced
8 oz fresh mushrooms, sliced
Water
1 can Cream of Mushroom soup
Flour
Beef broth
Sour cream
Kitchen Bouquet
Season your beef with equal amounts of each seasoning in a large bowl; add more cayenne if you like a lot of spice. Set aside.
Melt butter in a large dutch oven while dicing the onion and garlic. Add onion & garlic and cook until soft (about 10 minutes). Add meat and fresh mushrooms to pot. Add enough water to almost cover the beef. Let simmer on medium heat (covered) for approximately 3 hours. Watch closely and check often. Add water as needed.
Once meat is tender and the sauce starts to taste nice, add the cream of mushroom soup and let it cook for about 10 minutes or until there are no lumps. Take a whisk to it if you have stubborn lumps. Taste for seasoning here. Also, if your sauce is not as thick as you'd like, whisk some flour in and continue to let it cook. If you think it's too thick, thin it out with some beef broth.
You can continue to let it simmer on low as long as you watch your sauce. Just before serving, stir in about a cup of sour cream. This will make your sauce much lighter. If desired, add very small amounts (~1 tsp) of Kitchen Bouquet to darken it back up. A little goes a long way! Stir in completely before adding more. Once you have reached your desired consistency and color, serve over noodles.
VERDICT:
Mr. ShoeFanatic loved it and asked me to cook it once a week. The sauce was perfect and the meat was so tender. This was also a very easy recipe even if it was a little time consuming for the meat to get tender. I hear that this is very easy to make in the Crock Pot as well which would make it more convenient for a weeknight meal.
SOURCE:
Cooking with Christen
Best Beef Stroganoff
SERVED WITH:
Tomatoes & Asparagus
I got the inkling to make this recipe from Christen's blog. Prior to making this, I had never had Beef Stroganoff before. Beef and noodles were never something that my mother would have cooked together outside of spaghetti. After much research I found another recipe that looked good. I took these 2 recipes and decided to "make it my own" as Mr. ShoeFanatic would say.
INGREDIENTS:
1 1/2 - 2 lbs. beef roast, cubed
Seasoning (salt, pepper, cayenne & garlic powder)
1/2 stick of butter
1/2 onion, diced
4 cloves of garlic, diced
8 oz fresh mushrooms, sliced
Water
1 can Cream of Mushroom soup
Flour
Beef broth
Sour cream
Kitchen Bouquet
Season your beef with equal amounts of each seasoning in a large bowl; add more cayenne if you like a lot of spice. Set aside.
Melt butter in a large dutch oven while dicing the onion and garlic. Add onion & garlic and cook until soft (about 10 minutes). Add meat and fresh mushrooms to pot. Add enough water to almost cover the beef. Let simmer on medium heat (covered) for approximately 3 hours. Watch closely and check often. Add water as needed.
Once meat is tender and the sauce starts to taste nice, add the cream of mushroom soup and let it cook for about 10 minutes or until there are no lumps. Take a whisk to it if you have stubborn lumps. Taste for seasoning here. Also, if your sauce is not as thick as you'd like, whisk some flour in and continue to let it cook. If you think it's too thick, thin it out with some beef broth.
You can continue to let it simmer on low as long as you watch your sauce. Just before serving, stir in about a cup of sour cream. This will make your sauce much lighter. If desired, add very small amounts (~1 tsp) of Kitchen Bouquet to darken it back up. A little goes a long way! Stir in completely before adding more. Once you have reached your desired consistency and color, serve over noodles.
VERDICT:
Mr. ShoeFanatic loved it and asked me to cook it once a week. The sauce was perfect and the meat was so tender. This was also a very easy recipe even if it was a little time consuming for the meat to get tender. I hear that this is very easy to make in the Crock Pot as well which would make it more convenient for a weeknight meal.
SOURCE:
Cooking with Christen
Best Beef Stroganoff
SERVED WITH:
Tomatoes & Asparagus
No comments:
Post a Comment