Dianes Beef Stroganoff Recipes

DIANE'S BEEF STROGANOFF

Steps:

• Heat olive oil and butter in a large, heavy pot or Dutch oven over medium heat. Combine flour, salt, and black pepper in a bowl and toss beef stew meat in seasoned flour. Brown the beef in the hot oil and butter, stirring often, and remove meat from pan.
• Pour white wine into pan and scrape up and dissolve any small bits of browned food; stir onion and garlic into white wine. Cook until onion is translucent, stirring often, about 5 minutes. Return browned beef to pan. Stir ketchup, Worcestershire sauce, and juice from canned mushrooms with beef mixture. Reduce heat to low, cover pan, and simmer until beef is tender, about 3 hours.
• Mix button mushrooms and sour cream into beef mixture and heat through, about 5 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain. Serve Stroganoff over cooked egg noodles.

DIANE'S BEEF STROGANOFF

Steps:

• 1. Heat oil and Butter on medium high heat in a large Dutch oven.
• 2. Mix salt and pepper with flour and toss with beef to coat.
• 3. Brown beef in Dutch oven remove and set aside.
• 4. Deglaze pan with white wine and add the onions and garlic, sauté till tender.
• 5. Return browned beef to the pan.
• 6. Add ketchup, Worcestershire Sauce and the juice of the canned mushrooms into the mixture. (Set the mushrooms aside)
• 7. Reduce heat, cover and braise for 2-3 hrs or until tender
• 8. Mix in Sour cream and mushrooms and heat trough (5min)
• 9. Serve over egg noodles with warm crusty Italian bread on the side.

DIANE'S BEEF STROGANOFF

Steps:

• Heat olive oil and butter in a large, heavy pot or Dutch oven over medium heat. Combine flour, salt, and black pepper in a bowl and toss beef stew meat in seasoned flour. Brown the beef in the hot oil and butter, stirring often, and remove meat from pan.
• Pour white wine into pan and scrape up and dissolve any small bits of browned food; stir onion and garlic into white wine. Cook until onion is translucent, stirring often, about 5 minutes. Return browned beef to pan. Stir ketchup, Worcestershire sauce, and juice from canned mushrooms with beef mixture. Reduce heat to low, cover pan, and simmer until beef is tender, about 3 hours.
• Mix button mushrooms and sour cream into beef mixture and heat through, about 5 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain. Serve Stroganoff over cooked egg noodles.