How to Make Rich and Creamy Beef Stroganoff | Beef Recipes | Allrecipes.com

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  1. this looks good, but why not fry the onions, garlic and mushrooms in one go? you only need one pat of butter for the whole thing and a second pat of butter for the flour. i`d leave out the red wine, mustard and red pepper flakes. way too spicy for my taste!! i`d also reduce the simmering time for the meat and other ingredients to maybe 20 minutes. since the meat was already cooked, and there was beef broth added, the meat wouldn`t need so much simmering time as the dish would already be chock full of beef flavor already!! i`d also reduce the salt content, unless the beef broth had reduced sodium. you are getting tons of flavor from all the other ingredients, and reducing the salt wouldn`t even be noticed. thank you so much for sharing my friend, with love from Wes!! hugs!!!

  2. This is NOT a Stroganoff. Why would you simmer the meat for 1 hour? For extra chewiness and fucking up the texture of the meat? Cooking your meat (Tenderloin in that matter, because you do original Stroganoff, right?) will make it extra shittier. Before you waste a nice amounth of bucks for a Tenderloin cut, go to McDonalds. Oh, and you could save all those steps. Just Sautee the Mushrooms, add the Garlic & Shallots and add your flower (if needed). Deglace with whitewine and go on..

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