Tangy Beef Stroganoff
Another recipe that has been a few years in the making, tweaking here and there, until you have this delicious dish.
Tangy Beef Stroganoff
Another recipe that has been a few years in the making, tweaking here and there, until you have this delicious dish.
Cooking Instructions
- 1
In this recipe, your prep work before hand can make or break you. I highly recommend you prep your ingredients beforehand, and in order to avoid cross-contaminaton risks.
- 2
Chop green peppers.
- 3
Chop onion.
- 4
Chop mushrooms. You can use either white button, or as in case, giant portobellos.
- 5
Cut your stew beef into approximate one inch cubes across the grain. Slightly freezing the meat can make it easier to cut.
- 6
Melt butter in a pan on the stove top over medium-high heat.
- 7
Add cut stew beef to melted butter, and cook until slightly browned.
- 8
Add mushrooms, green peppers, onion and garlic to pan. Cook until onion and peppers start to soften.
- 9
Reserve 1/3 cup of beef broth. Pour the remaining broth into the pan. Add ketchup, vinegar, worcestershire sauce, basil, oregano, salt, and pepper. Stir well and bring to a boil. Cover, reduce heat to low-high, and let simmer for 15 minutes.
- 10
Now would be a good time to make your noodles. Prepare according to the directions on the package.
- 11
Add reserved 1/3 cup of broth and the flour to a container. Tightly seal and shake vigorously.
- 12
Stir in flour broth mix to pan. Bring to a boil for 1 minute, stirring constantly. Reduce heat back to low.
- 13
Add sour cream to pan. Mix thoroughly, and let simmer until warm.
- 14
Serve on top of hot noodles. Garnish with green - cilantro in this case.
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