Mix in the sour cream thoroughly. This is something you can easily adjust to your tastes. So the next time you need a quick weeknight meal thats sure to please a crowd, bring out the beef and mushrooms and lets saut up some stroganoff together! Bring white wine and beef stock to a boil in a pot. Push the onion to one side of the skillet. All rights Reserved. Put all of the beef stroganoff in another bowl. This recipe calls for top sirloin, which is a tender cut of meat. Heres what I love to serve with this beef stroganoff recipe: This classic beef stroganoff recipe is made with the most delicious garlicky creamy mushroom sauce and can be ready to go in just 30 minutes! And all the better with some seriously tasty food to bring us all together. A sprinkling of fresh chopped parsley adds color and flavor to the finished dish. This simple side dish can be made in just 20 minutes by combining sweet and spicy stir-fry ingredients. It has a buttery, heavy sauce with a hint of red pepper spice. Cover and cook on low, stirring occasionally, about 10 minutes. While stirring, add the broth. I'm thinking Le Creuset, cast iron cookware, or something similar. Add the white wine or vermouth to deglaze and cook 1 minute more. crme frache or, if not available, heavy whipping cream. A note in Max Clark and Susan Spaulls Leiths Meat Bible intrigues me. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to. Continue to cook until liquid is mostly evaporated. hot beef broth, freshly made if you have it. Stir remaining 1/2 cup broth into flour; stir into beef mixture. If the mixture is too runny, add more flour-water mixture, and if the mixture is too thick, add more sour cream. Add the mushrooms and saut until cooked. Enjoy This recipe can be made in less than an hour with only 20 minutes of hands-on time. 1 Season the steak with salt and pepper, then heat 1 tablespoon of the olive oil in a heavy skillet over medium high heat. Simple Beef Stroganoff 958 Ratings Beef Stroganoff for Instant Pot 950 Ratings Slow Cooker Beef Stroganoff 4,282 Ratings 16 Recipes to Make with Stew Meat Besides Stew Beef Stroganoff 2,954 Ratings There are many different recipes for beef stroganoff, but the sauce is typically made of sour cream, mushrooms, and onions. Registration on or use of this site constitutes acceptance of our Terms of Service. Add the four cups of reserved broth (should be good and warm) to the mixture, reduce heat to medium, and allow to simmer until sauce begins to thicken, about 8 minutes. Gently fold in sour cream; heat only until warm. Greek yogurt (also known as sour cream) is a type of yogurt. For a kick, serve it with spicy, sauteed banana peppers. 1. For an extra saucy stroganoff, increase the flour to 2 tablespoons and increase the beef broth to 1 1/2 cups. Serve over noodles. Add the beef back to the skillet. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Sprinkle the meat with the salt and pepper and set aside. Add the remaining butter to the pan and turn the heat up. Although beef stroganoff is not typically associated with alcohol content, alcohol contributes significantly to the recipe. If crme frache isn't available, you can substitute sour cream. A combination of acidity and richness balances out the richness of the dish. The biggest area of contention with stroganoff is the nature of the sauce. If desired, parsley can be served over noodles or rice. If you buy from a link, we may earn a commission. Required fields are marked *. Your email address will not be published. 1 each: 318 calories, 19g fat (10g saturated fat), 84mg cholesterol, 561mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 23g protein. As a result, I love this recipe so much. It says: If using tougher meat than fillet the beef must be stewed gently this alternative method can produce very good results. Boldly. Some recipes also call for tomato paste, Worcestershire sauce, or paprika. A earthy mushroom is likely to prefer an earthy Pinot Noir, whereas a peppery Sauvignon Blanc would go well with a peppery Rosso, 13520 Aurora Avenue North - Seattle, WA 98133, Top Sirloin: The Perfect Cut Of Beef For Beef Stroganoff, Adding An Escargot Begonia To Your Home: Everything You Need To Know, Catch The Elusive Gyro Creatures Of Sonaria A Guide To Becoming An Expert Gyro Creature Catcher, A Classic French Delight: Chicken Bourguignon, The Dangers Of Ratlung Worm: What You Need To Know About This Rare Parasitic Infection, The Ultimate Guide To Eating Escargot In Paris, Adding A Splash Of Cognac To Beef Bourguignon: Pros Cons & Recipes To Try, How To Make Restaurant-Worthy Beef Bourguignon In Your Pressure Cooker, A Taste Of History: Picking The Perfect Wine To Pair With Cassoulet. Serving Suggestion 1: Party Time Season beef generously with salt and pepper. But do you stay authentically Russian with a flour-and-butter roux or add the sharper notes of sour cream and mustard? Add 1 tablespoon of butter and olive oil to a large pot over medium heat, and allow the butter to melt and incorporate into the olive oil. I also used mushroom stock (from a Klorr stock pot), but chicken stock can also be used. 2. Delicious! Reduce the heat to low and cook, stirring, until the sour cream is heated through, about 2 to 3 minutes. The bright, citrusy pale ale that has been specially selected for this recipe provides a refreshing touch to the creamy sauce. Add onion mixture; heat to boiling, stirring constantly. Heat a large skillet over medium-high heat. The perfect beef stroganoff. ), 15 Creative Ways to Use Up Leftover Steak, 38 Comfort Food Recipes From Around the World, Simple Slow Cooker Ground Beef Stroganoff. Add the sliced beef, and continue to simmer, until the beef begins to cook in the sauce, about 8 minutes. Take a tablespoon or two of the hot sauce and add to the sour cream; mix well. (Amounts are included in the full recipe below.) Serve. It really helped pull it all together perfectly. Avoid stew meat or anything that needs to cook for a long time to keep from being overly tough. Add the dry spices: paprika, cumin, and stir to incorporate, and then let the spices cook with the veggies for an additional minute or two. Sprinkle the steak with salt and nutmeg or allspice if using (you can substitute black pepper if you prefer) and leave for at least an hour at room temperature. Serve over noodles or rice and if desired, top with parsley. Pat the meat dry with paper towels. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Dry ros, in addition to being an excellent wine, is another excellent match. Reduce heat; cook, stirring occasionally, 8-10 minutes. And then, as with its comrades chicken kiev, and rum baba, it suddenly fell from grace, relegated to dismal buffets and, shame upon shame, occasionally as a topping for jacket potatoes. Set a 6-qt Instant Pot to the high saute setting. Diana has served as head recipe developer and editor for the Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer and product tester at Food Network. Some people find that the flavor of vermouth can be too strong, while others believe that it enhances the flavor of the dish. Stir in the sour cream and simmer gently until thickened. Cover and simmer 1 hour. My husband loved it & so did I. This recipe is a classic, with a twist or two, so I called it: Netraditsionnyy Govjadina po Strogonovski, or Unconventional Beef Stroganoff Lets get cooking. Stir the sour cream into the sauce and heat through but do not boil. My testers found the latter approach a little bland and heavy for their tastes (though as Bareham and Hopkinson observe: The most important part of the dish is its relentless richness and bland, creamy texture). Add browned meat then pour beef broth and sherry over all. Has anyone got a soft spot for the US versions with tinned soup, or tomatoes? And, although it looks like a rather fancy stew, it is actually surprisingly quick to cook. Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Ingredients 1x Stir mushrooms, onions, and butter into the pan; cook and stir over medium heat until vegetables are lightly browned. Stir to deglaze the pan. Set aside. I decide to experiment with different cuts and find that although something sold as a medallion steak (from where unspecified) proves chewy and fibrous, sirloin though not quite as melt-in-the-mouth as fillet is acceptably juicy and tender if you are careful not to leave it on too long; according to my testers, it tastes more interesting, too. (Tenderloin is pricey, but it is excellent in stroganoff.) It must have a lid. Molokhovets marinates the beef in salt and allspice for a couple of hours before cooking, which helps with its somewhat muted flavour, although personally I prefer the nutmeg that Nigella Lawson suggests adding to the dish. Cook to reduce the wine and then add the beef stock. Your daily values may be higher or lower depending on your calorie needs. Not only do these two flavours work well here the onions adding sweetness as a counterpoint to the tangy sauce and the mushrooms giving it a savoury depth but they help to bulk it out so that the beef goes further. Working in batches, add beef slices to skillet and saut just until . Ive never been compelled to comment on a recipe before but this was a huge hit. Yet it is hard to argue with the fact that cream is fundamentally more satisfying to eat than a flour-thickened sauce. Taste for seasoning; add more salt or pepper to taste. Because this retro recipe is total comfort food and always so satisfying and delicious. Directions. Named after, if perhaps not created for the 19th-century Russian celebrity count, stroganoff rolls off the tongue as richly as the dish itself. A good slug not only gives the dish some much-needed heat, but helps to cut through the richness of the sauce. amed after, if perhaps not created for the 19th-century Russian celebrity count, stroganoff rolls off the tongue as richly as the dish itself. Cut beef across grain into about 1 1/2x1/2-inch strips. Chef's Note: The additional tablespoon of butter and olive oil, are only to be used if you feel the veggies are drying out. Feel free to serve over any kind of noodles, rice, or polenta. Sprinkle with flour, basil, salt and pepper; stir until blended. Season with salt and pepper to taste. Similarly, we recommend using a good drinkable vermouth (or a very dry white wine) as opposed to cooking wines. Working in batches, cook the beef, flipping once, until browned, about 1 to 2 minutes, and transfer to a plate. Heat to boiling; reduce heat. Stir in the flour; cook and stir 2-3 minutes. In a mixing bowl, combine onion and garlic until they are softened. Alternatively, add about 1/2 teaspoon of garlic powder to the sauce mixture. Tag @gimmesomeoven on Instagram and hashtag it #gimmesomeoven, Your email address will not be published. 1-2 splashes of a white wine or dry vermouth 1 good squirt of Dijon mustard Chopped parsley, a handful Sea salt & fresh . Put all of the rice in one bowl. Cook, stirring frequently, until the sauce is thickened (about 3 minutes). 10. Add the sliced onion and cook, stirring frequently until the onion is tender and translucent, about 4 minutes. If you happen to use a tougher cut of beef, just take note that it will need more simmering time but be mindful to not overcook. Remove from the pan and cook the onion in butter until soft. I like a little thicker version, with just enough sauce to coat the meat. Molokhovetss version starts with a flour-and-butter roux, loosened with beef stock and just a little dairy, while Grigson uses nothing but sour cream. Tender, quick-cooking meats like flank steak or sirloin work best here, searing quickly and staying tasty. Set aside. That is definitely not the idea. A variety of grapes, including cru Beaujolais, young or mature red Bordeaux, Pinot Noir, Barolo, Nebbiolo, white Burgundy, Semillon, Chenin Blanc, Syrah, or Sangiovese, are excellent choices. About two hours into the process, remove the crme frache or heavy whipping cream, sour cream, and cream cheese from the fridge, allow to warm up a bit, then mix all three ingredients together until fully incorporated, and set aside. . Remove any fat from the meat and slice into 2x6cm strips. How the mighty have fallen. It is light and refreshing in color and has a crisp, white wine flavor. To this end, I will be cutting mine with beef stock, as the Leiths Bible also suggests, to give it a bit more oomph, and a little less fat. Grigson and Papashvilys add sugar to their sauces, but the natural sweetness of the onions should be enough. Add vermouth to the mushrooms and boil until almost evaporated but still moist, scraping up browned bits, about 1 minute. 3. In a 3 1/2 or 4 qt slow cooker, combine mushrooms, onions, 2 garlic cloves, 1/2 tsp thyme, 1/4 tsp salt, 1/4 tsp pepper, 1/2 tsp paprika, and 1 bay leaf. Cook just until the sour cream is heated (you don't want it to curdle so keep the heat low). This Chicken Balti Tastes Even Better Than Takeout, Lemony Moroccan Lamb Stew with Garlic and Saffron, Cantonese White Cut Chicken with Ginger-Scallion Sauce, One-Pot Manchego Mac and Cheese with Pimentn Bread Crumbs, Roasted Parsnips and Onions with Sumac and Feta, 1-2 dashes A.1. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Home Recipes Dishes & Beverages Stroganoffs. 2023 /TM General Mills All Rights Reserved, Betty Crocker No-Bake Bites Cookie Dough. If that's the case, then substitute the booze with the same amount of beef broth. Beef stroganoff is much better when prepared quickly.". And when served warm over a big bowl of noodles, rice or polenta, get ready for a delicious burst of nostalgia. It became popular in France in the 19th century, and then all over the world. Tell us what you think in the comments below! Chef's Note: The first mention of "Govjadina po Strogonovski" was from a cookbook published in Russia in 1861: Classic Russian Cooking: Elena Molokhovets' A Gift to Young Housewives. So when you want to impress the family but dont have all day to do itthis ones a guaranteed hit! Drain off fat. 4. Recipes tend to recommend white button mushrooms for this dish. One of many timeless recipes featured in American Food Writing is James Beard's take on this comforting noodle dish. I have a go with braising steak, simmering it gently in stock for over an hour, only to end up disappointed (probably because said steak is irredeemably old bootish). Lay out some napkins, silverware, and plates. Stir in the Greek yogurt (or sour cream) and cooked steak until combined. Stir in the parsley. It is usually served over egg noodles or rice. With all that flavor, you might assume its a complicated dish, but its actually quite the opposite. Stir in crme frache. Gradually pour in the beef stock, stirring and cooking until thickened and smooth. Slice the mushrooms in 4 and set aside. Once done, push the seared meat into the onion to make room for the next batch. Half an hour before you want to serve, melt half the butter in a wide pan and cook the onions gently until soft and golden and sweet. Bring back to medium high heat and add the noodles, milk, beef stock, mushrooms, cornstarch, salt, pepper and paprika. Bringing everything to a boil thickens the skillet dish and cooking it for a minute or two cooks away any raw flour taste. How To Bake Escargot Perfectly: A Guide To Cooking The French Delicacy, How To Make A Delicious Gyro Sandwich At Home. Stir in sour cream to coat. Taste of Home is America's #1 cooking magazine. You will not get the same flavor as with vermouth. Is beef stroganoff traditionally a dish with alcohol? The rice is like an island in the middle of a sea of beef. 2 Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet. pounds beef sirloin steak, 1/2 inch thick, ounces fresh mushrooms, sliced (2 1/2 cups), cups Progresso beef flavored broth (from 32-ounce carton). Transfer to a plate. In the same skillet, saute the mushrooms, onion and garlic in remaining oil until tender. We serve beef stroganoff with wide egg noodles, mixed with butter and parsley. Beef stroganoff is the original family favorite skillet meal. This easy hamburger stroganoff makes a quick weeknight dinner. Please follow these instructions to complete the process. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. white button mushrooms, cut into 1/4-inch slices, tri-tip roast, cut against the grain into 1/4 inch thick slices, onion, cut in half (pole to pole), and sliced very thinly. Ahhh Mother Russia Home of Czar Nicholas the Great, Vladimir Llyich Lenin, and Mihail Lermontov From its weather to its people, it is today, and will always remain a country with a rich heritage. Wines with a predominantly fruit flavor will complement the sweetness of the caramelized beef, while wines with tannins will cut through the creamy sauce like a palate cleanser. Gravy is slowly poured over beef cubes with brandy and wine, and a healthy dose of sour cream is served as a finishing touch. If they look moist and fine, while cooking, then leave it out. The Prawn Cocktail Years duo also stir in some chopped dill towards the end of cooking, which is always a temptation for me when it comes to foods from Russia and eastern Europe, though my testers came down firmly against it here, complaining that, when combined with the mustard, it reminded them of the sauce served with salmon. Thank you, My favorite thing in life is time spent around the table. Add sliced mushrooms and onions to pot; sprinkle with coarse kosher salt and pepper, to taste, and saut until the veggies begin to release their juices, this should take about 6 minutes. Add vermouth; scrape up browned bits from bottom of skillet. Step 1 In a 12-inch skillet, heat 4 tablespoons butter and the oil over medium-high. It has always been a family favorite to serve beef stroganoff as a meal. Add 1 tablespoon of butter and olive oil to a large pot over medium heat, and allow the butter to melt and incorporate into the olive oil. Stir in the flour; cook and stir 2-3 minutes. Served on top of a tangle of buttery noodles for a satisfying meal." Beef stroganoff, which is made with rich, creamy beef, is a delicious dish. Made this recipe? Once all of the beef is browned, add the beef and onion to the thickened sauce. 1.75kg/ 3.5lb beef chuck or other stewing beef , cut in 4cm / 1.5" cube (Note 1) 1.5 tsp each salt and pepper 2 tbsp oil 20 g/ 1 tbsp butter , unsalted 1 large onion , halved then sliced into 1 cm / 2/5 slices 4 garlic cloves , minced 7 tbsp flour , plain / all purpose 4 tbsp Dijon Mustard 1 litre / 1 quart beef stock/broth , reduced salt Max Clark and Susan Spaulls Leiths stroganoff. The thicken will not take long to thickens. In the other version, this dish was simply an updated version of a traditional Russian dish. Stir in remaining cup of broth; bring to a simmer and cook on low heat for about 1 hour, covered, until beef is tender and sauce is thick. package of mushrooms, 1 can cream of mushroom soup, 1 12 oz container light sour cream, 1 can of milk from filling the soup can, 1/4 to 1/3 C cooking sherry, 1 Tbsp ( or more to taste) tarragon, fresh ground pepper, 3 Tbsp olive oil Thanks in advance :) 7 Pork can also be used - pork stroganoff is found in Russia too. This dish is a good one to try because it has a hint of red pepper spice and a hint of plum fruitiness in Cabernet Franc. Season steak with salt and pepper. Add beef stock. This classic beef stroganoff recipe is a fairly lean version, as most recipes call for more cream. The sauce needs a wine with good acidity, but not too much, in order to get its full flavor. Cut beef across grain into about 1 1/2x1/2-inch strips. But we like it just as well on a fast weeknight, which is why we made sure this recipe was just 30 minutes start to finish. Stir in chives. 3. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); One of my favorite recipes of yours, Ali!!! 16 Recipes to Make with Stew Meat Besides Stew, Beef and Mushroom Stroganoff, Aussie Style. Cook, stirring occasionally, until onion begins to . When the recipe calls for half a cup of vermouth use 1/4of cup lemon juice. Let's begin by prepping our ingredients: The one exception is the cream cheese and the sour cream. How To Make Your Own Greek Souvlaki Seasoning A Quick And Easy Way To Add Greek Flavor To Your Meals! Add flour and mustard powder. Season beef with salt and pepper, to taste. Remove mixture from skillet to cool. In fact, only the Leiths recipe flames the pan with brandy and, fun as that procedure is, it does not seem to add much to the finished dish. Stir in beef; cook, stirring constantly, for 6 to 7 minutes, until liquid evaporates and meat browns. Russian celebrity and friend of Alexander III, Stroganov lived in St. Petersburg in the turn of the century. Add onion and garlic salt to beef; continue to cook until onion is soft. With this cookbook, youre never more than a few steps away from a down home dinner. 24 ounces (700 grams) lean beef fillet steaks, seasoned with salt and pepper and cubed into 1 1/2-inch pieces (sirloin, tenderloin, eye fillet or scotch fillet) 2 teaspoons dijon mustard 1 teaspoon paprika, (smoky or mild) 1/3 cup dry white wine, (or more if you like it stronger) Add the sour cream, beef, and shallots: Reduce the heat to low and add the sour cream to the mushrooms. I am with them: cut the beef too thinly and it is easy to overcook it, so err on the side of generosity. Powered by American Hometown Media, Inc. Directions. "Classic, creamy, rich beef stroganoff is comfort food at its best. If you are unsure about whether or not you will like the taste of vermouth in your beef stroganoff, you may want to try a small amount before adding it to the dish. Vermouth is often used as an ingredient in beef stroganoff. Serve over egg noodles and garnish with parsley. Beef is a good stock to buy. The story goes that Stroganoff got the idea for his cooking after eating a dish while on a trip to Italy. Heat olive oil; working in two batches, add beef and cook until evenly browned, about 3-4 minutes; set aside. Put aside the chafing hotplates and step away from the spuds, because stroganoff is a true special occasion dish. Serving Suggestion 2: Individual Servings Step 1 Heat oil in a large skillet over medium-high heat. "There are many different versions," the chef writes in The James Beard Cookbook (Dell Publishing, 1959), the book from which the excerpt is taken. Although some Stroganoff recipes may not include alcohol, this recipe is designed to be enjoyed with a heavy glass of red wine. Stir in flour; cook for 1 to 2 minutes until incorporated. But, like the steak, so long as they are cooked in a hot-enough pan, you can use whatever you have to hand. Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet. Add the garlic and cook another minute. Increase heat to medium-high; and continue to saut until veggies are tender and begin to brown, about 4 minutes longer. sauce or worcestershire sauce, Kosher salt and freshly ground black pepper. Add the meat in batches and sear until light brown on both sides. 4. In a large skillet, heat the olive oil and the remaining tablespoon of butter over medium heat until it shimmers. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time, since its really all about the simmer. 5. Mix to coat well and cook another minute before adding the wine. Im really here just to thank you for the timing of the cooking of the noodles! I firmly believe that you dont have to be a master chef to make a delicious beef stroganoff; there are few fancy ingredients that go perfectly with this dish. Find all the top recipes to turn beef chuck, sirloin, or ground beef into an easy, creamy dinnerwith or without the noodles! Because the beef isn't cooked for too long in this recipe, the beef shouldn't be a cut that is tough or requires a long, slow cooking time. Return meat to the pan. Remove meat from the pan and set aside. Beef stroganoff is a dish that is often made with some type of alcohol, and many people wonder if vermouth is a good choice for this dish. The same goes for Bareham and Hopkinsons lemon juice against the tanginess of sour cream, though clearly if you think it needs a little more sharpness, feel free to squeeze a little in. Remove beef to a bowl and repeat with remaining beef. Remove to a bowl and set aside. Add garlic, onion, mushrooms and thyme. It is important to cook the onions right down, as George and Helen Papashvily recommend in the much-loved Time-Life: Russian Cooking, though, like Bareham and Hopkinson, I would saut the mushrooms separately so they dont go, well, mushy. Place rack in lower position, and preheat oven to 255f (124c). When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Extra dry vermouth, white vermouth, and red vermouth are the three varieties of vermouth. 3. Simmering it down slightly, as in The Prawn Cocktail Years recipe, also helps with the flavour. Photograph: Felicity Cloake/The Guardian Serves 4 600g sirloin or fillet steak Salt Nutmeg or ground allspice (optional) 50g butter 2 large onions, thinly sliced 2. Add salt and pepper to taste. Serves 4600g sirloin or fillet steakSaltNutmeg or ground allspice (optional)50g butter2 large onions, thinly sliced2 tbsp oil300g white or chestnut mushrooms, left whole if small, or cut in halves or quarters250ml sour cream1 tbsp sarepska or English mustard150ml beef stock. A mandolin is an excellent tool for cutting the mushrooms, and thinly slicing the onions. Full disclosure: Im a complete nutmeg fanatic; if you are less keen, you can use allspice, or indeed black pepper. more about me . The cream is one of the most distinctive characteristics of soroccord. Stir in the flour. INGREDIENTS 16 oz mushrooms ; sliced 1/2 package soy curls ; rehydrated (see below) 1 medium onion ; chopped 4 cloves garlic ; minced 2 Tbsp flour 1/2 tsp paprika 2 tsp tomato paste 2 1/2 cups stock or broth 2 Tbsp Worcestershire sauce 1 tsp Dijon mustard 1/4 cup sour cream egg noodles dry vermouth or white wine olive oil salt & pepper Servings Directions. It must be able to go into the oven. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Scrape the mushroom mixture (and any accumulated liquid) back into the pan with the ground beef, sprinkle the nutmeg over the top and let some of the liquid simmer off. Add the sour cream, worcestershire sauce, salt, and pepper and stir well. It has popped up in British cookery books since the early 1930s, but stroganoffs heyday, both here and across the pond was the postwar period, when its continental provenance made it the staple of the fashionable dinner-party circuit. Boil and stir 1 minute. Add water or beef broth, condensed soup and mushrooms; bring to a simmer. This mushroom-based dish is delicious served with wine, and its the ideal accompaniment to this creamy dish. Stir in sour cream; heat until hot (do not boil). In a 12-inch skillet, heat 4 tablespoons butter and the oil over medium-high. Cook, in 2 batches, without turning, until golden brown on one side and mostly cooked through. Vermouth is a type of fortified wine that is often used in cocktails, and it can add a unique flavor to beef stroganoff. Chop, slice and cut up the veggies, and reserve.
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