beef stroganoff recipes

Fine  beef stroganoff recipes cut round steak. Shred
    one Vidalia onion - sliced ​​and then cut into pieces
    I pre-wash package mushrooms (I used whole mushrooms, cut into quarters for a more consistent)
    two cups beef broth
    1/3 cup red wine
    two dashes of Worcestershire sauce
    four dashes of A-1 steak sauce
    Jan. 12 oz tomato puree
    three tablespoons cornstarch
    salt
    pepper
    olive oil
    cream
    chive


    Cut round steak into  beef stroganoff recipes strips. Back in the olive oil. Brown a little at a time. It is important to brown the meat before mixing it with  beef stroganoff recipes the sauce.
    Salt and pepper each piece of meat as it is browning. Set aside.
    Saute the onion in  beef stroganoff recipes olive oil. Add mushrooms until slightly golden color.

    Add cornstarch  beef stroganoff recipes vegetables. Mix well. Be sure to add the cornstarch before adding the meat and liquids. This prevents Lumpy Gravy closely following this step.
    Add the meat. Mix well.
    Add the tomato puree and mix.
    Add the Worcestershire sauce Adds meat sauce Adds the red wine. Mix well. Add your favorite wine Strogonoff red sauce. The wine should be sufficient to improve the taste of the meat and sauce.
    Add the beef broth. The broth can be purchased ready to go in your market, or you can make your own from a  beef stroganoff recipes beef powder. Enjoy your homemade broth before adding it to determine the concentration of flavor.
    Increase the heat until the sauce begins to thicken. Be sure to keep stirring the  beef stroganoff recipes sauce thickens.
    Reduce heat and simmer for two hours.
    Prepare egg noodles just before serving
    Serve meat and sauce over the noodles. Serve in individual  beef stroganoff recipes bowl of pasta stroganoff.
    Add a teaspoon of sour cream on top of each serving and sprinkle with chives.

                      
Instructions:
1. Meatballs Combine beef broth and mushrooms in a skillet.
2. Bring to a boil and reduce heat.
3. Cover and simmer for about 15 minutes or until meatballs are heated solid.
4. Mix the flour and sour cream in a bowl.
5. Add milk and mustard and rhythm.
6. Add the sour cream mixture into the pan and stir.
7. Cook until thickened and bubbly.
8. Serve with hot cooked noodles.