Stroganoff: Difference between revisions
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| 2 tbsp || Minced garlic || | | 2 tbsp || Minced garlic || | ||
|- | |- | ||
| | | 3/4 cup || Butter || Divided (1/2 cup for roux, 1/4 cup for sauté) | ||
|- | |- | ||
| | | 1/2 cup || Flour || For the roux | ||
|- | |- | ||
| | | 6 cups || Beef broth || | ||
|- | |- | ||
| | | 2 tsp || Salt || Adjust to taste | ||
|- | |- | ||
| 2 tbsp || Worcestershire sauce || | | 2 tbsp || Worcestershire sauce || | ||
| Line 29: | Line 29: | ||
== Directions == | == Directions == | ||
# '''Prepare the Roux:''' In a saucepan over medium-low heat, melt ** | # '''Prepare the Roux:''' In a small saucepan over medium-low heat, melt **1/2 cup** of butter. Whisk in **1/2 cup** of flour (1:1 ratio). Cook for 2 minutes until bubbly, then set aside. | ||
# '''Sauté Veggies:''' In a large | # '''Sauté Veggies:''' In a large pot, melt the remaining **1/4 cup** of butter. Add the diced onions and garlic; cook until tender. | ||
# '''Cook Mushrooms:''' Add mushrooms and sauté until browned. | # '''Cook Mushrooms:''' Add mushrooms to the pot and sauté until browned. | ||
# '''Simmer Base:''' Stir in salt, Worcestershire, and the ** | # '''Simmer Base:''' Stir in salt, Worcestershire, and the **6 cups** of beef broth. Bring to a low simmer. | ||
# '''Thicken:''' Whisk in the roux a little at a time | # '''Thicken:''' Whisk in the prepared roux a little at a time, stirring constantly until the gravy thickens. | ||
# '''Finish Sauce:''' Remove from heat and stir in the **4 1/2 cups** of sour cream. | # '''Finish Sauce:''' Remove from heat and stir in the **4 1/2 cups** of sour cream. | ||
# '''Combine:''' Fold in the ribeye pieces and serve over the warm egg noodles. | # '''Combine:''' Fold in the ribeye pieces and serve over the warm egg noodles. | ||
Revision as of 13:11, 21 December 2025
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| 16 oz | Fresh mushrooms | Sliced |
| 2 | Onions | Diced |
| 2 tbsp | Minced garlic | |
| 3/4 cup | Butter | Divided (1/2 cup for roux, 1/4 cup for sauté) |
| 1/2 cup | Flour | For the roux |
| 6 cups | Beef broth | |
| 2 tsp | Salt | Adjust to taste |
| 2 tbsp | Worcestershire sauce | |
| 4 1/2 cups | Sour cream | |
| 6 cups | Egg noodles | Homemade and cooked |
| 1 lb+ | Ribeye steak | Pre-cooked and cut into bite-sized pieces |
Directions
- Prepare the Roux: In a small saucepan over medium-low heat, melt **1/2 cup** of butter. Whisk in **1/2 cup** of flour (1:1 ratio). Cook for 2 minutes until bubbly, then set aside.
- Sauté Veggies: In a large pot, melt the remaining **1/4 cup** of butter. Add the diced onions and garlic; cook until tender.
- Cook Mushrooms: Add mushrooms to the pot and sauté until browned.
- Simmer Base: Stir in salt, Worcestershire, and the **6 cups** of beef broth. Bring to a low simmer.
- Thicken: Whisk in the prepared roux a little at a time, stirring constantly until the gravy thickens.
- Finish Sauce: Remove from heat and stir in the **4 1/2 cups** of sour cream.
- Combine: Fold in the ribeye pieces and serve over the warm egg noodles.
