400g beef; 1 onion; 300g mushrooms; 150g sour cream; 100g heavy cream; 50g flour; 200g water; Oil, salt, pepper; Cooking: 1. Prepare your beef by removing all the tough tissues, and cut into ...

Beef Stroganoff comes together quickly and makes a great meal for a chilly winter night. ... Cut the meat into pieces about 3/4-inch square, discarding fat and connective tissue.

The best cuts of beef for Stroganoff are good-quality steaks that are nicely marbled with fat. The beef is quickly seared and then finished in the sauce, so you need a quick-cooking piece of meat ...

Method. Step one: Heat the light olive oil in a large frying pan over low–medium heat. Add the onion and cook gently for 10 minutes, or until softened and starting to caramelise.

You need to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. While cooking the beef, season it with some salt ...

Katherine Anders places her steak in the freezer for about an hour so that it's easy to cut for her grandmother's beef stroganoff recipe. PROVIDED PHOTO "It was one of her staples," Katherine said ...

Stack steaks; cut lengthwise in half, then crosswise into 1-inch-wide strips. Toss with garlic. Heat 2 teaspoons oil in large, nonstick skillet on medium-high. Add 1/2 of beef; stir-fry 1 minute ...

B eef stroganoff is the epitome of a comfort dish, with every element of the meal contributing to its flavor. Although beef is the focal point of the recipe, we'd argue that the mushrooms bring an ...