Do you want to master Classic beef Stroganoff, creamy and comforting but worried about ending up with hard meat or broken sauce? This infallible recipe provides the silk and silk mushroom sauce each time.
The key to the perfect Stroganoff is in two critical passages: correctly burning the beef for the flavor keeping it tender and creating a velvety sauce that does not separate. Through accurate tests, we nailed the exact times and techniques that guarantee success.
Ingredients:
- Cons of counterpiece, cut and cut into stripes
- I am sauce
- White mushroom, cold cuts
- Dry must, hot water
- Sugar
- Salt and pepper
- Vegetable oil
- Onion, chopped
- Flour
- Tomato paste
- Beef broth, dry white wine
- Sour cream
- Fresh, chopped chives
- Egg noodles, cooked and drained
How to prepare the Stroganoff beef
- Marinate the steak: It improves beef hitting it with a fork for a deeper flavor infusion. Marinate with soy sauce in the refrigerator to hold and add umami.
- Prepare mushrooms: Use the microwave oven to quickly cook the mushrooms and remove excess humidity, ensuring that they jumped to a perfect golden brown without becoming a stranger.
- Create a flavor base: Mix the dry mustard, water and sugar in a pasta, adding depth to the aromatic profile of the dish.
- Cooking the steak: Sear the stripes of steak in a hot pan to develop a rich crust, then put aside to keep them tender.
- Sautéé Vertbles: Cook mushrooms and onions until caramelizing, adding body to the sauce.
- Build the sauce: Incorporate flour and tomato paste by thickness, then deglaze with beef broth and wine, scraping all the tasty pieces.
- Finish with creaminess: Add the sour cream and extra wine from the heat to avoid the curd, enrich the sauce with a smooth and spicy finish.
Tips for the recipes of carnivorous girl:
- Slice the meat: Cut the meat into strips against wheat to make sure that each bite is tender, not rubbery.
- Improve Umami: A splash of WormShire sauce can be added with the beef broth for an additional football of Umami.
- Salsa consistency: For a thicker sauce, let it reduce more before adding the sour cream or for a thinner sauce, add a little more broth or wine to obtain the desired consistency.
How to serve:
Serve this luxurious Stroganoff on hot egg pasta for a satisfactory meal, perfect with a side of steam green beans or a crunchy salad.
Store and heating:
Keep the leftovers in an airtight container in the refrigerator for a maximum of 3 days. Be in a large pan over low heat, adding a splash of broth to loosen the sauce if necessary.
More delicious more delicious beef recipes
Create beef strognoff worthy of a restaurant at home. Get tender meat, consistency of the perfect sauce and balanced flavors every time and brings comfort food.
Prevent the screen from going to sleep
Take the steak stripes freely with a fork and throw a pan. Pour the soy sauce over and turn the steaks to cover. Leave to sit in the fridge for at least 15 minutes, covered.
When it is ready to cook, place the mushrooms in a large bowl, cover and microwave from 4 to 5 minutes. Drain the liquid and set aside.
Add the dry mustard, water and sugar in a small bowl and whip until a pasta is formed. Season with salt and pepper.
Heat the oil in a large non -stick pan over medium heat and dry the steak stripes. Place the steaks in the pan and brown on all sides, from 6 to 9 minutes. Remove the meat from the pan and transfer to a bowl. Cover and set aside.
Add the mushrooms and onion to the pan. Connect with 1/2 salt tea and cook from 6 to 8 minutes, until the vegetables begin to brown.
Add the flour and tomato paste. Mix and cook for 1 minutes.
Beat in the beef broth and 1/3 cup of wine, scraping the bottom of the pan to remove any golden pieces. Add the mustard paste and bring over low heat.
Lower the heat to the medium and cook until the sauce thickens, from 4 to 6 minutes.
Cut the steak into pieces of the bite size through the wheat. Returns the steak and all the juices in the bowl. Mix to cover.
Remove the pan from the heat and mix the sour cream, the remaining wine and the chives.
Season with salt and pepper to have to taste and server on egg noodles.
Originally from: The cooking book of the cook’s illustrated
Calories: 397Kcal | Carbohydrates: 11G | Protein: 43G | Fat: 18G | Saturated fat: 9G | Cholesterol: 118mg | Sodium: 654mg | Potassium: 1129mg | Fiber: 1G | Sugar: 6G | Vitamin A: 225Iu | Vitamin C: 5.4mg | Soccer: 99mg | Iron: 4.1mg
