FINE COOKING BEEF STROGANOFF RECIPES

Steps:

• Season beef with salt, pepper, and Spanish paprika.
• Melt butter in a large skillet over medium heat. Saute onions and mushrooms in melted butter until onions are tender, 5 to 7 minutes; transfer to a bowl, retaining some of the butter in the skillet.
• Cook and stir beef in retained butter until lightly browned, 5 to 7 minutes.
• Stir 2/3 cup beef broth, white wine, garlic, and ketchup into the beef mixture; season with salt and pepper. Place a cover on the skillet and cook mixture at a simmer for 15 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
• Whisk remaining beef broth and flour together in a bowl; add to beef mixture. Bring the mixture to a boil, stirring continually, and boil for 1 minute. Reduce heat to low, add sour cream, and stir until smoothly incorporated. Ladle over egg noodles and garnish with paprika.

Steps:

• Slice beef into 1/8 - 1/4 inch thick strips. (See Notes) Cut the strips about 2-inches long. Sprinkle with salt and pepper.
• Heat a frying pan over medium high heat. Add 1 tablespoon cooking oil. Stir-fry half of the beef strips for two minutes. Remove cooked beef to a plate or platter and repeat cooking process with remaining beef strips. Set cooked beef aside on plate or platter.
• Add butter to the same pan in which the beef was cooked. There is no need to clean the pan prior to adding the butter. Add the onion and mushrooms; sauté over medium heat until nicely browned. Add the garlic and cook an additional 1 minute, stirring constantly.
• Return beef to pan with vegetables. Sprinkle with flour and stir to incorporate. Add broth or stock and stir well. Cook, stirring frequently, over medium heat until bubbly and thickened. Turn off heat and remove pan.
• Stir in the sour cream or crème fraiche. Serve over cooked wide egg noodles. Garnish with chopped fresh parsley, if desired.