Beef Stroganoff – Localvore Style
July 16, 2021
This beef stroganoff recipe was shared by Robin McDermott from Waitsfield, Vermont. She uses local mushrooms, onions and sour cream and (of course) Snug Valley Farm's Steak. Stroganoff is traditionally served over egg noodles.
Saute the onion in 2 Tablespoons butter until transparent, but not browned. Remove from the pan and set aside.
Add the mushrooms to the pan and sauté until browned and water is released. Remove from the pan and set aside.
Put the flour in a pie plate with 1 teaspoon of salt ½ teaspoon pepper and mix thoroughly.
Melt the remaining 2 Tablespoons of butter in the same pan. Lightly toss the beef strips into the flour and quickly brown in the pan, one layer at a time.
Put the meat, onions and mushrooms back into the pan and add the tomato paste and the broth along with 1 cup water.
Cover and simmer for 40 minutes until the beef is tender (it should cut with a fork).
Cover and simmer for 40 minutes until the beef is tender (it should cut with a fork).
Cover and simmer for 40 minutes until the beef is tender (it should cut with a fork).
Ingredients
Directions
Saute the onion in 2 Tablespoons butter until transparent, but not browned. Remove from the pan and set aside.
Add the mushrooms to the pan and sauté until browned and water is released. Remove from the pan and set aside.
Put the flour in a pie plate with 1 teaspoon of salt ½ teaspoon pepper and mix thoroughly.
Melt the remaining 2 Tablespoons of butter in the same pan. Lightly toss the beef strips into the flour and quickly brown in the pan, one layer at a time.
Put the meat, onions and mushrooms back into the pan and add the tomato paste and the broth along with 1 cup water.
Cover and simmer for 40 minutes until the beef is tender (it should cut with a fork).
Cover and simmer for 40 minutes until the beef is tender (it should cut with a fork).
Cover and simmer for 40 minutes until the beef is tender (it should cut with a fork).