Best Beef Stroganoff
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
450 g
Egg Noodle (package)2 tbsps
Butter (softened)2 cloves
Garlic (minced)1 cup
Wine (burgundy optional)3 tbsps
Lemon Juice2 tbsps
All-Purpose Flour2 tbsps
Water (cold, or as needed)230 g
Sour Cream (container)Directions:
1
Bring a large pot of lightly salted water to a boil
2
Add noodles and cook 5 to 7 minutes or until al dente; drain
3
Melt butter in a large saucepan over medium-high heat
4
Stir in onions and garlic, and cook until slightly tender
5
Mix in mushrooms, and continue cooking 2 minutes
6
Place steak strips in saucepan and cook about 1 minute
7
Mix in consomme, Burgundy and lemon juice
8
Bring to a boil
9
In a small bowl, thoroughly blend flour with cold water until smooth
10
Reduce saucepan heat to low
11
While stirring constantly, slowly pour flour mixture into saucepan
12
Gradually return to boil while stirring rapidly, until sauce is thick and smooth
13
Cover saucepan and continue cooking 5 minutes, stirring occasionally
14
Remove from heat, let cool slightly and stir in sour cream
15
Serve over cooked egg noodles