Stroganoff: Difference between revisions
From James's Wiki
No edit summary |
No edit summary |
||
| Line 11: | Line 11: | ||
| 2 tbsp || Minced garlic || | | 2 tbsp || Minced garlic || | ||
|- | |- | ||
| 1 | | 1 cup || Butter || Divided (3/4 cup for roux, 1/4 cup for sauté) | ||
|- | |- | ||
| | | 3/4 cup || Flour || For the roux | ||
|- | |- | ||
| 9 cups || Beef broth || | | 9 cups || Beef broth || (Tripled liquid) | ||
|- | |- | ||
| 3 tsp || Salt || | | 3 tsp || Salt || | ||
| Line 29: | Line 29: | ||
== Directions == | == Directions == | ||
# '''Prepare the Roux:''' In a saucepan over medium-low heat, melt ** | # '''Prepare the Roux:''' In a saucepan over medium-low heat, melt **3/4 cup** of butter. Whisk in **3/4 cup** of flour (1:1 ratio). Cook for 2-3 minutes until bubbly and smelling slightly nutty. Set aside. | ||
# '''Sauté Veggies:''' In a large stock pot, melt the remaining **1/4 cup** of butter. Add the diced onions and garlic; cook until tender. | # '''Sauté Veggies:''' In a large stock 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 and sauté until browned. | ||
# '''Simmer Base:''' Stir in salt, Worcestershire, and the **9 cups** of beef broth. Bring to a low simmer. | # '''Simmer Base:''' Stir in salt, Worcestershire, and the **9 cups** of beef broth. Bring to a low simmer. | ||
# '''Thicken:''' Whisk in the roux a little at a time. | # '''Thicken:''' Whisk in the roux a little at a time. '''Note:''' You may not need all of it; stop once the broth reaches a slightly thinner consistency than you want (it will thicken more when the sour cream is added). | ||
# '''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 13:10, 21 December 2025
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| 16 oz | Fresh mushrooms | Sliced |
| 2 | Onions | Diced |
| 2 tbsp | Minced garlic | |
| 1 cup | Butter | Divided (3/4 cup for roux, 1/4 cup for sauté) |
| 3/4 cup | Flour | For the roux |
| 9 cups | Beef broth | (Tripled liquid) |
| 3 tsp | Salt | |
| 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 saucepan over medium-low heat, melt **3/4 cup** of butter. Whisk in **3/4 cup** of flour (1:1 ratio). Cook for 2-3 minutes until bubbly and smelling slightly nutty. Set aside.
- Sauté Veggies: In a large stock 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.
- Simmer Base: Stir in salt, Worcestershire, and the **9 cups** of beef broth. Bring to a low simmer.
- Thicken: Whisk in the roux a little at a time. Note: You may not need all of it; stop once the broth reaches a slightly thinner consistency than you want (it will thicken more when the sour cream is added).
- 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.
