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beef stroganoff recipe

This one uses round steak and golden mushroom soup mixed with egg noodles and sour cream. In a large skillet, quickly brown them on both sides in the olive oil and butter. Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Remove the steak from the pan. Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet. Season the steak strips with House Seasoning, then dust with flour. Directions. Alternatively, add about 1/2 teaspoon of garlic powder to the sauce mixture. Sprinkle with 1 teaspoon flour. Heat 1 tbsp oil in a large skillet over high heat. Heat the vegetable oil in a large skillet over medium-high heat. Sauté for a few minutes, until the onion is tender. For extra an extra saucy stroganoff, increase the flour to 2 tablespoons and increase the beef broth to 1 1/2 cups. 3. Double the sour cream to 6 tablespoons. Heat to boiling; reduce heat. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Saute for about 2 minutes; add to the beef and sauce mixture. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. A delicious beef stroganoff recipe for the slow cooker. Cook beef in same skillet until brown. Scatter half the beef in the skillet, QUICKLY spread it … Cook the noodles: Cook egg noodles in a large stockpot of generously-salted water until they are al … Add the onion slices and mushrooms to the pan drippings. Very simple to …

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