No Russian beef Stroganoff Recipe This

No Russian beef Stroganoff Recipe This -

Beef Stroganoff is one of my favorite recipes of all time, but not the version classical Russian, who had no mushrooms or onions, and was served over rice or fried potatoes.

I prefer this interpretation Americanized this happens to sit on a pile of noodles with large buttered eggs. There is something about the rich, creamy, tender beef wrapped in these fatty ribbon pasta really makes me

Speaking of tender beef, it is not quick seared beef tenderloin that you see often used in restaurants. This version is nice occasionally, but I prefer this recipe slower beefier, which uses a roast beef chuck much cheaper. That's right, more money for vodka!

A big reason why I like the beef stroganoff as is the sauce that has a substantial amount of sour cream. Of course, this is good news when you have access to better supply of sour cream home of the world, as evidenced by the recent video of cream.

This is a rather thin version as most similar recipes call more than cream to create a larger volume of sauce. This is something you can easily adapt to your tastes. I like a slightly thicker version, with just enough sauce to coat the meat and noodles.

Remember, the great thing about the cream is that you can cook to reduce and thicken the sauce if necessary. So start a lot of cream soon, and you will have 2 days to plan the rest of beef stroganoff dinner. Prijatnovo appetita!

Ingredients:

1 oil vegetable soup

2 chuck pounds of roast beef

salt and pepper to taste

1 tablespoon butter

1/2 onion, diced or sliced ​​

8 oz sliced ​​mushrooms

2 garlic cloves

1 1/2 tablespoon flour

white wine 1/2 cup

2 cups beef broth, divided

1/2 to 1 cup of cream or sour cream

1 tablespoon fresh chives sliced ​​