Beef stroganoff
This recipe features several Bell-View products. This is an easy dinner recipe that took me about 30 minutes to put together.
All Bell-View products used are linked below.
INGREDIENTS:
1lb. boneless rib eye
2 tbsp. olive oil, divided
1 large onion, diced
10 oz mushrooms, sliced (optional)
3 tbsp. unsalted butter
2 tbsp. flour
2 cups of prepared Hearty Beef Soup Base
1 tbsp. Bell-View Dijon mustard
1 tbsp. Tangy Horseradish
2/3 cup sour cream
Bell-View’s Dutch Wide Egg Noodles.
DIRECTIONS:
Use your fist to flatten the steaks to about 1/3" thick. Slice 1/5". (I used the stir-fry read steak form a local grocery store).
Sprinkle with a pinch of salt and pepper.
Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs, cook for 30 seconds and turn beef with tongs. Immediately remove onto a plate. No need to worry about pink bits, as they will be cooked later.
Add remaining 1 tbsp oil and repeat with remaining beef..
Turn heat down to medium high. Melt the unsalted butter, then add onions, cook for 1 minute, then add mushrooms (optional).
Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits.
Add flour, cook, stirring, for 1 minute.
Add half the prepared hearty beef soup base while stirring. Once incorporated, add remaining prepared base.
Stir, then add sour cream, horseradish, and Dijon mustard. Stir until incorporated.
Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 - 5 minutes), adjust salt and pepper to taste.
Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately.
Serve over pasta or Bell-View’s Dutch Wide Egg Noodles.