Good afternoon here we will give you a recipe beef stroganoff which is appetizing The way making it is very very easy. You just need to be careful to get results from beef stroganoff which has aroma and taste that can evoke our tastes.

So that the result of beef stroganoff, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare beef stroganoff delicious as long as you know the tricks and how to make this dish you can become serving very special.

Ingredients and seasonings required exist for prepare

1. Prepare 2 sirloin steaks
2. Prepare 1 onion
3. Take 250 g chestnut mushrooms
4. Prepare 3 tbsp creme fraiche
5. Take 1 tbsp plain flour
6. Take 1 tsp paprika
7. Prepare 1 beef stock cube
8. Prepare 2 portions rice

Add the onion slices and mushrooms to the pan drippings. Sauté for a few minutes, until the onion is tender. Beef stroganoff is the ultimate comfort food. With switched-up ingredients and creative twists, these popular variations elevate the classic dish from familiar to fabulous.

How to cook Beef Stroganoff:

1. Boil the kettle.
2. Slice the mushrooms and dice the onions.
3. Thinnly slice the steaks on a diagonal to get long strips.
4. Season the steak well with salt and black pepper.
5. Make up 300ml of beef stock.
6. Heat a little bit of oil in a large frying pan or wok. Add in the steak for 2 minutes.
7. Transfer the steak to a separate plate to reuse the pan.
8. Add in a little more oil, the mushrooms and onions and cook for 5 minutes.
9. Meanwhile add the rice to a pan of water according to the packet instructions.
10. Add the paprika and flour to the mushrooms and stir.
11. Add in the stock 50ml at a time, keep stirring and let it reduce.
12. Once reduced turn to a low heat for 3 minutes.
13. Add in the creme fraiche and beef until beef is heated through.
14. Serve.
15. Done and ready to serve!

It's life changing - and perfect for Stroganoff. Sprinkle the meat with the salt and pepper and set aside. Gradually pour in the beef stock, stirring and cooking until thickened and smooth. Slice the beef against the grain into thin slices. Cook egg noodles according to package directions.

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