Number Of Ingredients 18 Steps:
- Season meat with half the paprika, salt, and white pepper and leave to marinate for 10 minutes. Sprinkle meat with the flour. Place a pan over medium heat and add half the butter and half the oil, when hot, raise heat to high and sauté beef in two batches until brown on the outside but still pink inside.
- Pour the brandy and ignite, when the flame subsides, remove meat to a plate and keep warm, deglaze pan with 2 tablespoons water scraping the bottom and pour the sauce over the meat. Meanwhile, in a clean pan, stir-fry mushrooms over high heat in one tablespoon oil, in two batches, season and set aside.
- In a clean pan, heat the rest of the oil and butter and fry onions over medium heat till tender, add garlic and fry a little more. Add white wine and let simmer till wine evaporates, add the beef stock, mustard, sour cream, Worcestershire sauce, the rest of the paprika, and cayenne and bring to boiling point.
- Add meat and mushrooms, season and simmer for few seconds. Place Stroganoff in a serving plate, sprinkle with chopped parsley, drizzle with sour cream, and serve hot with Tagliatelle.
Time 40m Yield 4 Number Of Ingredients 14 Steps:
Combine 1 1/2 tablespoons flour with salt and pepper in a bowl. Dredge beef strips in the mixture. Melt 3 tablespoons butter in a skillet over medium heat. Add the dredged beef strips; cook and stir until browned, about 5 minutes. Add mushrooms, onion, and garlic; cook until onion is barely tender, 3 to 4 minutes. Transfer the beef and mushroom mixture to a plate. Melt remaining butter in the same skillet; reduce heat to low. Stir in 3 tablespoons flour and tomato paste; cook until slightly browned, 1 to 2 minutes. Increase heat to medium. Add beef stock slowly, stirring constantly, until gravy is thickened and no lumps remain, 5 to 10 minutes. Return the beef and mushroom mixture to the skillet with the gravy. Stir in sour cream and sherry; heat until bubbling, about 5 minutes.
Time 40m Yield 6 servings. Number Of Ingredients 17 Steps:
In a large skillet over medium heat, cook the beef, bacon, mushrooms and onion until beef is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in flour until blended. Add the broth, soup, Worcestershire sauce, pepper, salt and paprika. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally., Meanwhile, cook noodles according to package directions; drain., Stir sour cream and horseradish into beef mixture; heat through (do not boil). Serve with noodles. Sprinkle with cheese. Garnish with parsley if desired.
Time 1h45m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Mix flour, salt and pepper and place the round steak strips in the mixture. Fry the bacon in a large skillet– take the bacon out and reserve. Leave the remaining oil in the pan and fry the floured strips- add the mushrooms. Once browned, add about 1-2 cups of water along with two or three bouillon cubes and simmer for one hour. Check during this cooking time to make sure there is always water in the pan. Add the sour cream to taste and the bacon strips that should be crushed up. Serve over noodles.
Time 25m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Cut steak diagonally across the grain into thin slices. Combine steak and cornstarch in a small bowl and toss well. Heat oil in a large nonstick skillet over medium-high heat. Add steak and saute 5 minutes. Add onion, and saute 1 minute. Add mushrooms, cover and cook 2 minutes. Add broth, salt, pepper. Reduce heat and simmer uncovered for 5 minutes. Remove from heat; stir in sour cream and parsley. Serve over egg noodles.
Time 40m Yield 4 servings. Number Of Ingredients 15 Steps:
Combine flour and 1/4 teaspoon salt in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a large skillet, cook beef in batches in oil until no longer pink; remove., Add onion and garlic; saute until tender. Add the mushrooms, tomato sauce, water, bouillon granules, Worcestershire sauce, hot pepper sauce, remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until mushrooms are tender. , Return beef to the pan. Stir in sour cream; heat gently (do not boil). Serve immediately over noodles.
