How to Prepare Perfect Simple Budget - Beef Stroganoff

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Simple Budget - Beef Stroganoff. Beef stroganoff is made with ground beef in the Higgins Eats household. It's a prime example of the Lazy Dan cooking mantra: Make it easy. Browning hamburger is easier than slicing thin strips of.

Simple Budget - Beef Stroganoff It is typically served over egg noodles. What is the best cut of meat for beef stroganoff? The classic cut of meat for beef stroganoff is thinly sliced sirloin strips. You can cook Simple Budget - Beef Stroganoff using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Simple Budget - Beef Stroganoff

  1. You need 1/2 of onion, chopped.
  2. Prepare 1 tbsp of oil (I prefer coconut but you can use whatever).
  3. It's 1/2 tsp of minced garlic.
  4. It's 6 of crimini mushrooms, chopped.
  5. Prepare 1/2 lb of ground beef.
  6. It's 1 dash of worcestershire sauce.
  7. Prepare 3 tbsp of flour.
  8. You need 1 of pepper.
  9. Prepare 3 cup of milk (separated).
  10. You need 16 oz of egg noodles, cooked according to package.

Brown ground beef or steak tips, onion, and mushrooms in a large skillet. Add salt and pepper to taste. When the beef is thoroughly cooked, mix water and cornstarch together. Then, add it to the beef mixture.

Simple Budget - Beef Stroganoff instructions

  1. in medium saucepan heat oil, onions, garlic & mushrooms till tender.
  2. Add ground beef, pepper, & worcestershire sauce to saucepan..
  3. When beef is fully cooked, stir in flour..
  4. When flour is fully incorporated add milk 1 cup at a time, stirring constantly..
  5. When sauce thickens, add egg noodles and stir..

Budget Meat Cuts You can use stew meat for beef stroganoff. Stewing meat like gravy beef or chuck steak should not be overlooked. These are tough and require long slow cooking over several hours, to produce a tender meat and a dish full of flavour. To Make Perfect Stroganoff The best kind of beef for stroganoff is either sirloin steak or ribeye (or any tender marbled steak). You can use a large pot or large skillet, as long as it is big enough to hold all of the pasta AND has a lid (the lid will be used later).