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Beef Stroganoff

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Beef Stroganoff


2 tablespoons olive oil
1-pound sirloin steak, cut into 2-inch thick strips
Salt and pepper
8 oz mushrooms, sliced
1 small onion, chopped
1 clove garlic, minced
2 tablespoons all-purpose flour
1 teaspoon sweet paprika
½ cup tomato juice
1 tablespoon worcestershire sauce
8 oz egg noodles
1 cup sour cream

To make

To easily try this Russian classic, try the recipe from our reader Andrea Einarson.
Heat 1 tablespoon of oil in a skillet over medium-high heat. Dry the steak and season with salt and pepper. Fry half of the steak in a single layer, 1 minute on each side. Transfer to a plate. Repeat with the remaining butter and steak.Add the mushrooms and onions to the same pan and cook, stirring, until softened, about 7 minutes. Add the garlic and simmer for 30 seconds.Sprinkle the vegetables with flour. Cook, stirring occasionally, for 30 seconds. Add the paprika, then slowly stir in the juice, Worcestershire, and 1/2 cup water. Add the steak. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes; season with salt and pepper.Bring a pot of salted water to a boil. Cook the noodles for 7-8 minutes. Drain the water. Serve the beef stroganoff on top of the noodles; top with sour cream.
  Views: 33
  Published: 11/20/2023 7:54 PM

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