How To Make Beef Stroganoff

This classic favorite was made popular from its Russian origins, where the creamy and hearty dish warmed bellies during cold Russian winters. Sautee strips of beef tenderloin or stir fry beef and add a dash of Hennessey to provide more flavor. Once the meat is thoroughly cooked, add in some flour to thicken the juices of the pan for the creamy sauce. Add some beef stock and white wine to the pan to complete the sauce. If you do not want to use beef, you can substitute any other type of meat you prefer. Once the sauce has reached your desired consistency, serve the dish over a plate of egg noodles for a hearty winter meal. In this video, Chef Mark provides a simple online cooking lesson for making a wonderful beef stroganoff. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Beef Stroganoff Recipe:
Total Time: 45 min
Prep 5 min
Cook 40 min
Yield: 4 servings

1 1/2 pounds cubed round steak or tenderloin, cut into thin strips
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 cup of wine, red wine traditionally
1 pint beef broth or stock
Salt and black pepper
1 cup sour cream
Cooked egg noodles

In a large skillet, quickly brown them on both sides in the olive oil and butter. Then sprinkle the steak strips with flour. Add wine and stock and sauté for a few minutes, until the meat is tender and the sauce has thickened. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked butter noodles.

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