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Best Beef Stroganoff

Healthycooking's picture
Ingredients
  Round steak 1 1⁄2 Pound (1 Inch Thick)
  Oil 3 Tablespoon
  Onion 1 Cup (16 tbs), thinly sliced/ chopped
  Garlic 1 Clove (5 gm), minced
  Mushrooms 1⁄2 Pound, sliced
  Rye flour 2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Beef stock 1 1⁄2 Cup (24 tbs)
  Tomato puree 2 Tablespoon
  Dry sherry 1⁄4 Cup (4 tbs)
  Snipped dill 1 Teaspoon
  Potato starch 2 Teaspoon
  Yogurt 1 Cup (16 tbs)
  Parsley 2 (For Garnishing)
Directions

Trim fat from round steak; cut across grain to make strips 1 inch wide, 1/4 inch thick In a large, heavy skillet heat two tablespoons oil to a medium heat.
Add just enough beef strips to cover bottom of pan.
Sear quickly on all sides, removing beef as it browns.
Brown rest of beef; set aside.
Add remaining one tablespoon oil to same skillet and saute onion, garlic and mushrooms until barely tender about 5 minutes.
Remove from heat; add browned beef strips.
Sprinkle potato flour over mixture, tossing lightly.
Season with salt and pepper.
Place skillet over medium heat; add stock slowly, stirring until smooth.
Add tomato puree.
Bring mixture to a boil; reduce heat and simmer about 45 minutes or until steak is fork tender.
Stir in dry sherry and snipped dill.
In a small bowl, blend potato starch with yogurt, and stir slowly into meat mixture.
Simmer (do not boil) for about two minutes longer.

Recipe Summary

Difficulty Level: 
Easy
Ingredient: 
Beef
Interest: 
Everyday

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