Beef Stroganoff
1 Picture
Ingredients
- 2 lbs Beef Chuck Roast
- 1/2 tspn Salt
- 1/2 tspn Ground Black Pepper
- 4 ounces Butter
- 4 Green Onions (sliced, white parts only)
- 4 Tbsp All-Purpose Flour
- 1 can Condensed Beef Broth
- 1 tspn Prepared Mustard
- 1 can Sliced Mushrooms (drained)
- 1/3 cup Sour Cream
- 1/3 cup White Wine
- to taste Salt and Pepper
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Remove fat and gristle from roast. Cut into 1/2 inch x 2 inch strips. Season with 1/2 tspn of salt and 1/2 tspn pepper.
Step 2
In a large skillet over medium heat, melt butter and brown beef strips quickly. Move beef strips to one side. Add onions and cook for 3-5 mins. Move to side with beef strips.
Step 3
Stir flour into juices left in pan. Pour in beef broth and bring to boil, stirring constantly. Lower heat and stir in mustard. Cover and simmer for 1 hour or until meat is tender.
Step 4
5 mins before serving, stir in mushrooms, sour cream, and white wine. Heat briefly, salt and pepper to taste.
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Chef Tips and Tricks
Looking for an easy snack or party appetizer? These little beef pockets are a pinch!
Ingredients
Dough:
- 2 cups flour
- 1 cup olive oil
- 2 tbsp sugar
- 2 tsp salt
- 1/4 cup milk
- Water
Filling:
- 1 onion, diced
- 1 lb ground beef
- A pinch of salt
- 1/2 cup water
- 1 cup tomato sauce
Method
- Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
- In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.
- Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat.
- Dust a flat surface with flour, and roll out the dough into a flat sheet.
- Use a ramekin or cup to cut out circles.
- Add a dollop of beef-tomato mixture to the center of each circle.
- Pinch the dough into a little pocket.
- Bake in the oven at 350° F for 15 minutes.
- Enjoy!
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