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Before you jump to Russian Beef Stroganoff recipe, you may want to read this short interesting healthy tips about The Meals You Choose To Eat Are Going To Effect Your Health.
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With regards to sitting down to an evening meal you should also think about lean proteins as well as fish such as salmon. The point that salmon is also loaded with Omega-3 is just one of the reasons why it is a good choice, but it also contains other essential nutrients you’ll need. And when it comes to lean protein, you should bear in mind that you only have to have about 3 ounces to get your daily requirements. It’s also wise to trim off any fats that you find on the specific meats that you’re planning to eat.
For those of you who want to get started living a more healthy life the tips above are able to help you do that. The one thing that you should actually avoid is all of the processed foods that you can buy in the stores, and start preparing fresh foods for your meals.
We hope you got insight from reading it, now let’s go back to russian beef stroganoff recipe. To make russian beef stroganoff you only need 12 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Russian Beef Stroganoff:
- Take 4 tablespoons butter, divided
- Provide 1 onion, chopped
- Get 4 cloves garlic, crushed or minced
- Use 1 pound (500 grams) sliced mushrooms
- Get 24 ounces (700 grams) lean beef fillet steaks, seasoned with salt and pepper and cubed into 1 1/2-inch piece
- Prepare 2 teaspoons dijon mustard
- Use 1 teaspoon paprika, (smoky or mild)
- Take to taste Salt and pepper
- You need 1 cup light sour cream at room temperature, (or reduced-fat cooking cream)
- Provide 2 cups beef broth (or stock), (or 2 cups water mixed with 1 tablespoon vegetable stock powder)
- Take 2 tablespoons flour
- Use Freshly chopped parsley to garnish
Instructions to make Russian Beef Stroganoff:
- Melt 2 tablespoons of butter in a large non-stick frying pan over medium heat. Sear the steak in single layer batches until browned; transfer to a separate plate and set aside until all batches are done.
- Melt the remaining butter in the pan; add the onions and sauté until transparent, then add the garlic and fry until just fragrant (about 30 seconds).
- Add the mushrooms and cook until the mushrooms are tender and cooked through (about 4 minutes). Mix in the mustard and paprika.
- Stirring occasionally to mix all of the flavours through, deglazing the pan while scraping any browned bits off the bottom of the pan with your spoon.
- Grab a small jug and whisk together the beef broth (or stock) with flour until smooth. Pour the beef broth mixture into the pan, mix well and bring to a simmer for about 5 minutes, stirring occasionally until the sauce begins to thicken.
- Return the beef and any juices from the plate to the pan and season with any extra salt and pepper (if desired). Reduce heat down to low and mix in sour cream. Heat until hot (do not boil).
- Serve it with rice, pasta or noodles and garnish it with parsley.
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