Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, beef stroganoff over sautéed potatoes. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Beef Stroganoff over Sautéed Potatoes is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Beef Stroganoff over Sautéed Potatoes is something which I have loved my whole life.
Heat a frying pan until hot, then add half the butter. Remove meat from the pan and set aside. Add butter, mushrooms, onions and garlic into the pan, season them with salt and cook over medium-high heat until the vegetables begin to develop some color.
To get started with this recipe, we have to first prepare a few ingredients. You can have beef stroganoff over sautéed potatoes using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Beef Stroganoff over Sautéed Potatoes:
- Get 2 tbsp. vegetable oil
- Take 1-1/2 pounds beef chuck roast, cut into 1/2-inch thick strips
- Make ready 2 tbsp. butter
- Prepare 1/2 onion, diced
- Get 8 oz. sliced mushrooms
- Get 3 cloves garlic
- Make ready 2 tbsp. flour
- Make ready 3 cups beef broth
- Prepare 1 cup sour cream
- Take 3 tbsp. fresh sliced chives
- Get to taste Salt and pepper
- Take Sautéed potatoes for serving
Season the beef with salt and freshly ground black pepper. Heat a separate frying pan and add the remaining lactose free butter. Season well with salt and freshly ground black pepper and add the onions. Stir in sour cream, chives and serve over sautéed potatoes.
Steps to make Beef Stroganoff over Sautéed Potatoes:
- Season beef with salt and pepper
- Preheat your pan over high heat and add oil. Add beef and cook, stirring constantly, for 5-6 minutes, or until liquid evaporates and meat is browned. Remove meat from the pan and set aside.
- Add butter, mushrooms, onions and garlic into the pan, season them with salt and cook over medium-high heat until the vegetables begin to develop some color. Stir in flour and cook for about 1 minute.
- Stir in 3 cups of stock and add your beef. Bring to a simmer, cover and cook on low heat for about 1 hour or until the beef is tender and the sauce has thickened. Stir in sour cream, chives and serve over sautéed potatoes.
Remove from the oil and drain on kitchen paper. Add the sliced shallots to the pan and re-add the potatoes, season with course sea salt and freshly crushed black pepper. Serve over egg noodles, rice, or sautéed potatoes. Cubed sirloin tips baked in cream of mushroom soup, red wine, milk, mixed with beef and beef onion soup mix. Great with dinner rolls or garlic toast.. this classic dish of quickly sauteed beef and onion in a creamy mushroom sauce is perfect over hot cooked noodles. .
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