Classic Beef Stroganoff
ID: b71e0c8d...
A classic, traditional Austrian-style Beef Stroganoff made with tender beef strips seared quickly, then simmered in a rich brandy, red wine, and beef stock reduction finished with sour cream and heavy cream over egg noodles.
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🍳 調理の流れ
Slice beef into thin strips and coat lightly with flour, blackened seasoning, salt, and pepper. → Sear the beef quickly in a very hot skillet with oil and butter, then set aside. → Sauté onions and garlic in the pan drippings, then deglaze with red wine, brandy, and beef stock. → Return beef to the pan, stir in sour cream, heavy cream, and green onions, then simmer to thicken. → Serve hot over well-drained egg noodles and garnish with a dust of paprika.
調理手順
簡単な手順
Slice beef into thin strips and coat lightly with flour, blackened seasoning, salt, and pepper. → Sear the beef quickly in a very hot skillet with oil and butter, then set aside. → Sauté onions and garlic in the pan drippings, then deglaze with red wine, brandy, and beef stock. → Return beef to the pan, stir in sour cream, heavy cream, and green onions, then simmer to thicken. → Serve hot over well-drained egg noodles and garnish with a dust of paprika.
イントロ
A classic, traditional Austrian-style Beef Stroganoff made with tender beef strips seared quickly, then simmered in a rich brandy, red wine, and beef stock reduction finished with sour cream and heavy cream over egg noodles.
ステップ 1
Cut the beef into thin strips and finely dice the red onion.
ステップ 2
Place the beef strips on a plate. Season with a dusting of flour, blackened seasoning (or paprika), salt, and pepper. Toss to coat evenly.
ステップ 3
Heat a skillet until very hot. Add olive oil and about 1 tablespoon of butter.
ステップ 4
Add the seasoned beef to the hot skillet. Sear quickly to brown the outside while leaving the inside partially uncooked (half-cooked), then transfer the beef back to the plate.
ステップ 5
In the same skillet with the pan drippings, add another tablespoon of butter, the diced red onions, and chopped garlic. Sauté until soft and fragrant.
材料リスト
重要なメモ
Ensure your skillet is extremely hot before adding the beef to achieve a good sear without overcooking the meat.
Draining the egg noodles thoroughly is essential; any excess water on the noodles will dilute and run the rich cream sauce.
Only halfway cook the beef during the initial sear so it remains tender and doesn't get tough when reintroduced to the sauce.
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