Red Beef Stroganoff. Remove from pan and set aside. In the same skillet, saute onions in remaining butter until crisp-tender. Red Sauce Beef Stroganoff is like original beef Stroganoff but with an amazing twist.
Stir mushrooms, beef broth, water, reserved red wine marinade, Worcestershire sauce, red pepper flakes, and mustard into steak mixture until well mixed; bring to a boil.
Season the meat with salt and pepper.
Add half the meat to the pan and brown it quickly.
You can cook Red Beef Stroganoff using 12 ingredients and 1 steps. Here is how you cook it.
Ingredients of Red Beef Stroganoff
- You need 1 stick of salted butter, not margarine.
- It's 1 lb of stew beef, cut into bite size pieces.
- It's 1 of large yellow onion, cut onion in half then slice.
- It's 2 of regular or 1 large package of sliced mushrooms of your choice.
- Prepare 2 cans of any tomato soup, i.e. Campbells.
- Prepare 1 can of tomato paste.
- It's 1 Cup of sour cream.
- You need Package of Egg Noodles.
- You need of Couple of dashes of Worcestershire sauce.
- It's of Seasoning salt to your taste.
- It's 1 of \4 teaspoon Red pepper flakes optional.
- Prepare 1 of \8 teaspoon cayenne pepper sauce optional.
Place browned beef back into pan. Toss the steak with the flour until evenly coated; gently tap off the excess. Directions: Melt butter in a large skillet over medium heat. This has been my all time favorite for the past year.
Red Beef Stroganoff step by step
- Melt butter in large skillet. Add beef, onions, mushrooms, and all seasonings but hot sauce and cook over medium heat till beef is cooked through. Do not drain or strain. Turn to low and add the cans of tomato soup and tomato paste, mixing well and let it simmer covered about 25-30 mins, stirring often until onions are soft and transparent. Make egg noodles, drain. Remove stroganoff from heat, mix in sour cream and let it sit about 5 minutes. Scoop over egg noodles or rice..
In a large skillet over medium-high heat, cook beef in butter until no longer pink. Remove with a slotted spoon and keep warm. In pan juices, cook mushrooms and onion until tender. Brown the roast on both sides, and remove the Dutch Oven from the heat. Put the onions back in, along with the celery, carrots, beef stock, and red wine.