Spaghetti and Pasta are regular recipes that we are used to making in our kitchen and now the basic spaghetti is a little old and weird. The recipe of Publix Beef Stroganoff is a good option to get your stomach filled at any part of the day.
The creamy sauce that it contains along with beef is so tasty that you want to lick your fingers and the plate as you can’t help stop yourself from doing it. Additionally, the dish is filling and you will not be hungry after having it.
When the Beef Stroganoff is served over the egg noodles the taste and the fun doubles and you can enjoy the dish to the core.
INGREDIENTS
- 2 tablespoon olive oil
- 2 tablespoon butter
- 1 pound beef sirloin, sliced in strips
- 1 tablespoon salt
- Half tablespoon pepper
- 1 tablespoon seasoned salt
- 4 tablespoon flour
- 1 large onion sliced
- 3 cloves garlic minced
- 8 ox mushroom sliced
- 14 oz beef broth
- 2 tablespoon Worcestershire sauce
- 6 oz sour cream
- 8 oz egg noodles
Steps to make Publix Beef Stroganoff
- Go into your kitchen and put a frying pan over the stovetop. Add oil and butter to the pan and heat them together at medium heat.
- In a bowl, add meat and season it by sprinkling pepper and salt over it.
- Then add the chopped onion to the heated butter and wait for it to turn brown.
- Also, add the minced garlic to the fried onion. Then toss in the seasoned meat and cook it with the onion and garlic mixture.
- Wait until the beef is caramelized.
- Then add the flour to the frying pan after removing the beef and veg mixture from this pan. Stir the flour well to fry it and then squeeze the Worcestershire sauce in it.
- Also, pour the beef broth into the flour mixture.
- In the very next step throw the mushrooms in the beef broth and also add the cooked beef and onions back in the pan.
- Give a good whisk to the whole mixture until well incorporated.
- Cover the pan from the top with its lid and let the mixture simmer for more than one hour.
- After the required time, pour sour cream into the mixture to double the taste of your dish.
- Serve the dish along with the cooked egg noodles.
FAQs?
For how long can we store the leftovers?
If you want to refrigerate the leftovers, then keep them in the refrigerator for 3 to 4 days. Be very careful while reheating the beef Stroganoff and do not overcook the beef and the creamy sauce otherwise it will dry out.
How to add cream to the beef stroganoff?
Do not add sour cream directly into the hot mixture. First, add a little bit of the hot liquid in the cream so it will get warm, and then add the warm cream to the stroganoff mixture.
Publix Beef Stroganoff Recipe
Ingredients
- 2 tablespoon olive oil
- 2 tablespoon butter
- 1 pound beef sirloin sliced in strips
- 1 tablespoon salt
- Half tablespoon pepper
- 1 tablespoon seasoned salt
- 4 tablespoon flour
- 1 large onion sliced
- 3 cloves garlic minced
- 8 ox mushroom sliced
- 14 oz beef broth
- 2 tablespoon Worcestershire sauce
- 6 oz sour cream
- 8 oz egg noodles
Instructions
- Go into your kitchen and put a frying pan over the stovetop. Add oil and butter to the pan and heat them together at medium heat.
- In a bowl, add meat and season it by sprinkling pepper and salt over it.
- Then add the chopped onion to the heated butter and wait for it to turn brown.
- Also, add the minced garlic to the fried onion. Then toss in the seasoned meat and cook it with the onion and garlic mixture.
- Wait until the beef is caramelized.
- Then add the flour to the frying pan after removing the beef and veg mixture from this pan. Stir the flour well to fry it and then squeeze the Worcestershire sauce in it.
- Also, pour the beef broth into the flour mixture.
- In the very next step throw the mushrooms in the beef broth and also add the cooked beef and onions back in the pan.
- Give a good whisk to the whole mixture until well incorporated.
- Cover the pan from the top with its lid and let the mixture simmer for more than one hour.
- After the required time, pour sour cream into the mixture to double the taste of your dish.
- Serve the dish along with the cooked egg noodles.
