Beef Stroganoff III
This is, as others have said, a great base recipe. I made the following changes and this has become my go-to perfect beef stroganoff recipe!
a) Don't use canned mushrooms. Get fresh, slice, saute in butter/wine instead.
b) Use a nice dry pinot grigio for your wine
c) Use Coleman's English Mustard (already prepared). This makes for a very elegant sauce (if a hint spicy)
d) Remove beef strips before sauteing green onions. First thicken sauce up with the flour, stock, and mustard the add your beef strips back in for the 1 hour braise.
e) Adjust seasoning (salt, pepper, add'l mustard)
5 users found this review helpful
Apr. 29, 2012