Classic Beef Stroganoff Ingredients: • 1/4 cup extra-virgin olive oil, 1 whole yellow onion, sliced ¼” thin, ¼ cup minced garlic • 2 Tbl blackened seasoning, 1 tablespoon unsalted butter,1 small garlic clove, minced • 2 pints white and/or Baby Bella mushrooms, slice ¼” thin, Kosher salt, Freshly ground black pepper, 2 cups dry white wine(Pinot Grigio is always a great bet!!). • 1 - 1½ Lb bottom round steak or hanger steak, or any fatty cut of meat of your choice, sliced across the grain, ½ -inch thick. Then slice them length-wise for 1/3” strips • 1/4 cup all-purpose flour, 1 cup dry white wine, 2 cups heavy cream • 4 cups beef stock or low-sodium broth, 1 tablespoon Worcestershire sauce(optional) • 1 pint sour cream, 2 teaspoon chopped thyme leaves, 2 teaspoon, fresh chopped chives • Buttered egg noodles, Rigatoni, fettuccine, or any pasta of your choice, for serving #thatswhyweareofftherails Directions: Step 1 -Gather the ingredients(Duh??). Generously season the steak with. Toss the steak with the flour until evenly coated, & gently tap off the excess. In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the steak slices, without touching, and cook until richly browned, about 5 minutes each time. Rinse & repeat until all the pieces a richly browned. Transfer the steak to a set aside bowl. Step 2 -Heat the remaining 2 tablespoons of olive oil in the skillet. Add the onions & mushrooms and cook over medium high heat until softened, & with good rick caramelization, about 6-7 minutes. Season the mushrooms with salt and pepper and cook for 1 minute longer. Add the flour, & cook for 4-5 minutes, until golden brown. Transfer the onions/mushrooms mixture to the bowl to rest together with the beef. Step 3 - Re-heat the pan over medium high heat, & add the entire mixture back into the pan. Bring to a hard simmer. Add the white wine to the skillet, de-glaze, and stir to scrape up the browned bits from the bottom of the skillet, & mix well with the mushrooms/onions mixture and steak. Step 4 - Stir in the beef stock & Worcestershire sauce and simmer over moderate heat until the pan juices thicken slightly, about 25 minutes. Add the heavy cream, & simmer on low heat until thickened, about 20 minutes more. Step 5 - Remove from the heat and stir in the sour cream, thyme, and some of the chives for color. Adjust the seasonings of the Stroganoff with salt, pepper, and serve over wide egg noodles, Rigatoni, or Fettuccine. Garnish with the remaining fresh chopped chives, & serve with some killer crusty bread for dipping in that awesome sauce!!!!
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Classic Beef Stroganoff
Ingredients:
• 1/4 cup extra-virgin olive oil, 1 whole yellow onion, sliced ¼” thin, ¼ cup minced garlic
• 2 Tbl blackened seasoning, 1 tablespoon unsalted butter,1 small garlic clove, minced
• 2 pints white and/or Baby Bella mushrooms, slice ¼” thin, Kosher salt, Freshly ground black pepper, 2 cups dry white wine(Pinot Grigio is always a great bet!!).
• 1 - 1½ Lb bottom round steak or hanger steak, or any fatty cut of meat of your choice, sliced across the grain, ½ -inch thick. Then slice them length-wise for 1/3” strips
• 1/4 cup all-purpose flour, 1 cup dry white wine, 2 cups heavy cream
• 4 cups beef stock or low-sodium broth, 1 tablespoon Worcestershire sauce(optional)
• 1 pint sour cream, 2 teaspoon chopped thyme leaves, 2 teaspoon, fresh chopped chives
• Buttered egg noodles, Rigatoni, fettuccine, or any pasta of your choice, for serving
#thatswhyweareofftherails
Directions:
Step 1 -Gather the ingredients(Duh??). Generously season the steak with. Toss the steak with the flour until evenly coated, & gently tap off the excess. In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the steak slices, without touching, and cook until richly browned, about 5 minutes each time. Rinse & repeat until all the pieces a richly browned. Transfer the steak to a set aside bowl.
Step 2 -Heat the remaining 2 tablespoons of olive oil in the skillet. Add the onions & mushrooms and cook over medium high heat until softened, & with good rick caramelization, about 6-7 minutes. Season the mushrooms with salt and pepper and cook for 1 minute longer. Add the flour, & cook for 4-5 minutes, until golden brown. Transfer the onions/mushrooms mixture to the bowl to rest together with the beef.
Step 3 - Re-heat the pan over medium high heat, & add the entire mixture back into the pan. Bring to a hard simmer. Add the white wine to the skillet, de-glaze, and stir to scrape up the browned bits from the bottom of the skillet, & mix well with the mushrooms/onions mixture and steak.
Step 4 - Stir in the beef stock & Worcestershire sauce and simmer over moderate heat until the pan juices thicken slightly, about 25 minutes. Add the heavy cream, & simmer on low heat until thickened, about 20 minutes more.
Step 5 - Remove from the heat and stir in the sour cream, thyme, and some of the chives for color. Adjust the seasonings of the Stroganoff with salt, pepper, and serve over wide egg noodles, Rigatoni, or Fettuccine. Garnish with the remaining fresh chopped chives, & serve with some killer crusty bread for dipping in that awesome sauce!!!!
Sorry I missed it
Don't forget to hit the like button J-Roh!!
beef looks liek food bank expired meat for poors
It's called oxidation doucebag!!😂😅
@@TheBloatedChef we get it.. youre a poor
@juanshaftpatel7488 We also get it. You're a soft gamer nerd who takes it up the ass!!😅🤣😂
@@TheBloatedChef you work in a kitchen with mexicans bro...