Tender and Savory Beef Stroganoff

Bynews dail

Jan 26, 2025

Beef StroganoffIngredients:
For the Beef:
1 pound flank steak, thinly sliced against the grain 1 onion, chopped 1 clove garlic, minced 2 tablespoons olive oil 1 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon black pepperFor the Sauce:
1 tablespoon butter 2 tablespoons all-purpose flour 2 cups beef broth 1/2 cup sour cream 1/2 cup dry white wine (optional) 1 tablespoon Worcestershire sauce 1 teaspoon Dijon mustard 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/4 teaspoon salt 1/8 teaspoon black pepperGarnish:
Fresh parsley, chopped Egg noodles, cookedInstructions:
Prepare the Beef:
1.
In a large bowl, combine the sliced flank steak, onion, garlic, olive oil, paprika, salt, and pepper.
Mix well and set aside to marinate for at least 30 minutes.
Make the Sauce:
1.
In a large saucepan, melt the butter over medium heat.
2.
Whisk in the flour and cook for 1 minute.
3.
Gradually whisk in the beef broth until smooth.
4.
Bring to a simmer and cook until thickened, about 5 minutes.
5.
Stir in the sour cream, white wine (if using), Worcestershire sauce, Dijon mustard, thyme, oregano, salt, and pepper.
6.
Bring the sauce back to a simmer and cook for 5 more minutes.
Cook the Beef:
1.
Heat a large skillet over high heat.
2.
Remove the marinated beef from the bowl and shake off any excess marinade.
3.
Add the beef to the skillet and cook until browned on all sides, about 5 minutes.
4.
Add the sauce to the skillet and reduce heat to medium.
5.
Simmer until the beef is tender, about 1 hour.
Serve:
1.
Serve the beef stroganoff over cooked egg noodles.
2.
Garnish with fresh parsley.
Tips:
For a richer flavor, use a combination of beef broth and red wine in the sauce.
If you don’t have white wine on hand, you can substitute 1/2 cup of additional beef broth.
Serve the beef stroganoff with a side of mashed potatoes or rice.

Tender and Savory Beef Stroganoff

Bynews dail

By news dail

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