Beef Stroganoff Recipe Onion Soup Mix

French Onion Beefiness Stroganoff. This spin on French Onion Soup is hearty, comforting, and perfect for family dinners. It features tender beefiness steak, caramelized onions, mushrooms (if y'all like them!), egg noodles, rich beef gravy, and of form, plenty of succulent melted cheese.

Is information technology just me, or does everything taste at to the lowest degree a hundred times better when y'all add a layer of toasted, rich, melted cheese on top? The kind that stretches when you take a forkful and makes piddling strands that you lot have to saw apart with your teeth or they'll just keep stretching and stretching and stretching…

That's definitely the best part of French Onion Soup in my stance, although I'll admit that the caramelized onions and beefiness stock certainly don't hurt. Really I just take a sort of obsession with French Onion Soup, which y'all probably are already aware of if you've been hanging around here for a while. Subsequently all, I French Onion-ify everything I tin. Case in betoken: marvel at these French Onion Beefiness Sliders, this French Onion Blooming Bread Bowl, and this Waffled French Onion Soup.

But this French Onion Beef Stroganoff isn't a new French Onion recipe here on the blog– information technology's actually the first dish that I ever decided to "onionify", and my favorite of them all. After remaking it through the years, I figured it was time for some updated photos, some small tweaks to the recipe, and a how-to video. Everybody loves a how-to video, right?

WHAT IS BEEF STROGANOFF?

I know I've been gushing a lot about the French Onion part of this recipe so far, but the existent trick to nailing this dish is in the beefiness stroganoff. But what exactlyis beef stroganoff?

Traditionally, beef stroganoff is a Russian recipe that consists of thinly sliced beef and sauteed onions and mushrooms. It'southward finished in a dill-spiked sour cream sauce and served over a mountain of egg noodles. Withal, in that location are just every bit many variations as at that place are babushkas out in that location in the world. Every Russian family seems to have their own version that was passed down for generations, and after its heyday in America in the 1950s, grandmas from every background might be affectionately instructing yous on the "right style" to go far.

The '50s of class have come and gone, as has the popularity of beef stroganoff in the Us. It has since maintained a reputation for being a "retro" nutrient, though its roots go dorsum much further than that.

Beefiness stroganoff was actually created for a 17th century Russian aristocracy named Count Pavel Aleksandrovich Stroganoff. Built-in in France, the diplomat developed a gustation for both Russian and French cuisine, so chefs served him a hybrid recipe of French mustard beef and a dollop of Russian sour foam. The dish lived on long beyond Stroganoff himself, and slowly shifted into the recipe we know today. And despite all of the history behind information technology, this comforting, hearty dish is still definitely deserving of a spot on your (mod) dinner tabular array.

HOW TO MAKE FRENCH ONION BEEF STROGANOFF

Given the French influence on beef stroganoff itself, it's no wonder adding a French Onion twist works and then well. I decided to take some tips from both French Onion soup and French beefiness stew in lodge to make this recipe equally succulent equally possible, and trust me, it hits all of the marks.

First, I focus on the beef. As I mentioned, Russian beef stroganoff commonly uses thin strips of beef, but I prefer cubed beefiness, which doesn't get lost amidst the many onions and noodles in this recipe. By starting time tossing the beefiness in flour, then browning and reserving for later, I'm able to become a slight crust on the edges which always makes a meat-based recipe all the more enjoyable.

It's important to remove the beef earlier moving on to cook the onions, every bit leaving the beef in would consequence in overcooked, chewy chunks. All the same, exit all of those crispy browned $.25 on the lesser– those volition assist to flavor the sour cream sauce that brings it all together.

In one case the beefiness is finished browning and removed from the pan, I add in my onions, as well as some thyme and bay foliage for authentic French Onion season. I cook the onions until they're just lightly caramelized, then I add in the mushrooms and saute them until everything's beautifully brown. At this bespeak, I remove the thyme and bay leaf and focus on the sauce.
(PS. If you don't similar mushrooms, don't worry. You tin can definitely leave them out!)

To make the sauce, I deglaze the pan with red wine. This volition bring upward all of the browned bits I mentioned earlier so that they can contain the beef'southward flavor into the sauce.

Then, I add just a piddling more flour and stir everything together before adding in the broth. This step is key in ensuring that the sauce will thicken upwards enough to coat the meat and noodles in a rich, beefy gravy. I also add worcestershire sauce to the mix to give the dish more depth. At that point, I add together the beefiness back in and simmer until the sauce is thick, and so I mix in the sour foam and cooked egg noodles.

Now for everyone's favorite part: the cheese! Grated Gruyere is my favorite (and it is the classic cheese used in French Onion Soup), simply yous tin can also use swiss or provolone if you prefer. All that's left to do is pop it in the oven until the cheese is melted and beginning to brown, then sprinkle over some chopped parsley and savor all of those cute French Onion Beef Stroganoff cheese pulls.

THE FRENCH ONION BEEF STROGANOFF VIDEO

Print

• 2 pounds beef steak, cubed
• Kosher salt and black pepper, to taste
• 1/2 cup all purpose flour, divided
• 2 tablespoons canola oil
• 4 tablespoons unsalted butter
• iii onions, French-cut
• two cloves garlic, minced
• 1 bay leaf
• 1 sprig thyme
• 4 ounces mushrooms, sliced
• 1/iv loving cup red vino
• 2 cups beef broth
• 2 teaspoons Worcestershire sauce
• 3 cups egg noodles
• 2/3 loving cup sour foam
• 1 1/2 cups grated Gruyere or Swiss
• Chopped parsley, to top

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1. In a large basin, toss the beef with table salt, pepper, and 1/four cup flour to lightly glaze.
2. Heat the oil in a big, high-walled skillet over medium-high heat. Working in batches, sear the beef on one side until it develops a deep dark-brown chaff, so flip and sear on the other side, about 8 minutes total. Remove the beef from the pan and echo with the remaining meat.
3. Melt the butter in the pan and reduce heat to medium. Add the onions, garlic, bay leaf, sprig of thyme, and a sprinkle of salt and pepper and melt until the onions are soft and virtually caramelized, about 20 minutes. Add in the mushrooms, and saute until the mushrooms are soft and slightly browned and the onions accept caramelized, about 5 more than minutes. Discard the bay leafage and thyme.
4. Deglaze the pan with the red wine, existence sure to scrape up all of the browned bits. Sprinkle with the remaining flour and stir to combine. Stir in the beef broth and Worcestershire sauce and bring to a low simmer. Mix the beefiness back in and permit simmer until the sauce has thickened and the beef is cooked through, virtually 8 minutes.
5. As you wait for the sauce to thicken, cook the egg noodles according to the package. Drain and fix aside.
6. Remove the beefiness mixture from the estrus and add in the 2/3 cup of sour cream, stirring well. Mix in the cooked egg noodles.
7. Top with the grated Gruyere. If in a ovenproof pan, broil in a 400°F oven until cheese is melted and slightly browned. If non, leave the pan on the burner on medium-low, cover, and oestrus until cheese melts.
8. Top with torn parsley and serve.

• Prep Time: v mins
• Melt Fourth dimension: 45 mins

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Source: https://hostthetoast.com/french-onion-beef-stroganoff/

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