This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Marinated Beef Stroganoff
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Marinating the beef in a savory soy sauce marinade helps boost the flavor and makes this an incredibly tender stroganoff. Red wine and cream soup yield a rich yet simple sauce.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 pounds cubed stewing beef
3 cans (6 ounce size) mushroom stems and pieces, drained
1 large onion, sliced
3 cloves garlic, minced
1/4 cup red wine
1 can (12 ounce size) cream of mushroom soup
1 container (8 ounce size) sour cream
1 package (16 ounce size) egg noodles
Marinade
3 cups water
6 beef bouillon cubes
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
directions
Marinade: Boil water and dissolve bouillon cubes. Add soy sauce and Worcestershire sauce and let cool. Marinate beef cubes in mixture overnight, for maximum tenderness.
Remove beef cubes from marinade, set marinade to the side.
Brown beef cubes on all sides, about 2 minutes per side, set to the side.
In same pan, saute onions and garlic until onions are translucent, about 3-4 minutes.
Place browned beef back into pan. Add marinade and red wine. Simmer for 45 minutes to an hour, or until beef has reached desired tenderness.
Boil egg noodles according to package directions, drain. Add sour cream, cream of mushroom soup and mushrooms to beef mixture ten minutes before serving.
Serve the marinated beef stroganoff over egg noodles.
added by
LadyDelilah
recipe tips
Marinate the beef overnight for maximum flavor.
Brown the beef in batches to avoid overcrowding the pan so they brown evenly.
Simmer the beef gently to prevent it from becoming tough.
Stir the sour cream in gently at the end of cooking to prevent curdling.
Adjust the seasoning of the sauce to taste, adding more salt, pepper, or Worcestershire sauce if needed.
Cook the egg noodles until al dente as they will continue to soften when served with the hot stroganoff.
common recipe questions
Can I use fresh mushrooms instead of canned?
Yes, you can use fresh mushrooms. Saute them with the onions and garlic.
Is there a substitute for red wine in the recipe?
You can use beef broth or additional bouillon as a substitute for red wine.
How can I tell when the beef is tender enough?
The beef is tender enough when it easily breaks apart with a fork.
Can I prepare this dish ahead of time?
Yes, you can prepare the dish ahead of time and gently reheat it before serving. Be careful to not let it boil or the sauce may separate.
How should I store and reheat leftovers?
Store leftovers in the refrigerator in an airtight container for up to 3 days. Reheat in a skillet over medium-low heat so the sauce doesn't separate.
Can I use a different type of meat?
You can use sliced beef sirloin or tenderloin instead of stewing beef for a quicker cooking time.
Can I make this recipe in a slow cooker?
Yes, after browning the beef, place all ingredients except for the sour cream and noodles in the slow cooker and cook on low for 4-6 hours. Stir the sour cream in during the last 30 minutes and heat through. Serve over the cooked noodles.
nutrition data
Nutritional data has not been calculated yet.
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