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Ingredients: 2 pounds beef chuck roast. ¼ cup butter. 2 tablespoons flour. 2 (10.5 ounces) cans of condensed beef broth. 1 tablespoon tomato paste. 2 cups sliced mushrooms
In a large skillet, heat the olive oil until shimmering. Add the onion, mushrooms and thyme, season with salt and pepper and cook over moderate heat, stirring occasionally, until tender and ...
Heat the oven to 375 degrees F. Heat a large French oven with olive oil on medium heat, for about 2 to 3 minutes. Pat the meat dry with a clean paper towel and season with salt and pepper.
Beef Stroganoff cooked with paprika and served with rice. Larousse Gastronomique lists Stroganoff as a cream, paprika, veal stock and white wine recipe. The Brazilian variant includes diced beef or strips of beef with tomato sauce, onions, mushrooms and heavy cream. Brazilians also prepare Stroganoff with chicken or even shrimp instead of beef.
Mushroom sauce is a white or brown sauce prepared using mushrooms as its primary ingredient. It can be prepared in different styles using various ingredients, and is used to top a variety of foods. It can be prepared in different styles using various ingredients, and is used to top a variety of foods.
Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms or mushroom broth are added. In North America, it is a common canned condensed soup. Cream of mushroom soup is often used as a base ingredient in casseroles and comfort foods. This use is similar to that of a mushroom-flavored gravy.
Start with our classic beef stroganoff recipe, then give our innovative takes on the classic dish a try.
The House of Stroganov or Strogonov (Russian: Стро́гановы, Стро́гоновы), French spelling: Stroganoff, was a Russian noble family of highly successful Russian merchants, industrialists, landowners, and statesmen. From the time of Ivan the Terrible (r. 1533–1584) they were the richest businessmen in the Tsardom of Russia.