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A classic and comforting Beef Stroganoff featuring tender, juicy strips of beef and mushrooms in a rich, creamy sauce. This quick recipe is perfect for a weeknight dinner, served traditionally over pasta or noodles.
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Slice and sear beef in batches over high heat, then set aside. → In the same pan, sauté onions and mushrooms until browned. → Create a sauce by adding flour, beef broth, sour cream, and Dijon mustard. → Return the beef to the sauce, simmer for one minute to heat through. → Serve over pasta and garnish with chives.
Slice and sear beef in batches over high heat, then set aside. → In the same pan, sauté onions and mushrooms until browned. → Create a sauce by adding flour, beef broth, sour cream, and Dijon mustard. → Return the beef to the sauce, simmer for one minute to heat through. → Serve over pasta and garnish with chives.
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Using a tender cut of beef like sirloin and slicing it thinly against the grain is key to ensuring the meat is not chewy.
Searing the beef quickly in small batches on high heat gives it a beautiful color and flavor without overcooking it.
Do not let the sauce boil after adding the sour cream, as high heat can cause it to curdle. Maintain a gentle simmer.
Scraping the browned bits (fond) from the bottom of the pan is essential for building a deep, rich flavor in the sauce.
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