Classic Beef Stroganoff

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¿Cómo Preparar Classic Beef Stroganoff?

Ingredientes de Classic Beef Stroganoff

Sal kosher
1-1 / 2 lb. de carne de res o filete con cáscara, en rodajas de 1/4 de pulgada de grosor, rebanadas cortadas en trozos de 1 pulgada
Pimienta negra recién molida
2 cucharadas aceite de canola
3 cucharadas mantequilla sin sal
10 onzas. champiñones blancos, cortados en rodajas de 1/4 de pulgada de grosor (4 tazas)
1 taza de cebolla amarilla finamente picada (aproximadamente media cebolla mediana)
1 cucharada harina para todo uso
1 taza de caldo de res bajo en sal
1 taza de crema agria entera a temperatura ambiente
1 12 onzas paquete de fideos de huevo ancho
1 cucharada cebollino fresco en rodajas finas

Resumen de la Preparación

A continuación un breve resumen para la preparación de Classic Beef Stroganoff.

Bring a large pot of well-salted water to a boil over high heat.

Season the beef with 1 tsp. salt and 3/4 tsp. pepper. Heat 2 tsp. of the oil in a 12-inch skillet over medium-high heat until very hot. Add half of the beef and cook, stirring often, until the meat is just browned, about 1 minute; do not overcook. Transfer to a plate and repeat with 2 tsp. of the oil and the remaining beef.

Remove the skillet from the heat. Add 1 Tbs. of the butter and the remaining 2 tsp. oil to the skillet and stir until the butter melts. Put the skillet over medium heat and add the mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid, about 5 minutes. Add the onions and cook, stirring occasionally, until the liquid has evaporated and the onions are beginning to soften, about 3 minutes more.

Sprinkle the mushroom mixture with the flour and stir for 15 seconds. Stir in the broth and bring to a simmer, scraping up any browned bits in the skillet with a wooden spoon. Add the sour cream and whisk until the sauce is smooth. Add the beef and any juices from the plate to the skillet. Cook, stirring often, until the sauce is barely simmering. Season to taste with salt and pepper.

Meanwhile, cook the noodles according to the package directions in the boiling water until barely tender. Drain and return to the pot. Off the heat, add the remaining 2 Tbs. butter and stir to melt. Season to taste with salt and pepper.

Serve the beef Stroganoff over the noodles, sprinkled with the chives.

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