Recipe: Perfect Beef Stroganoff over Sautéed Potatoes

Beef Stroganoff over Sautéed Potatoes. Stir in sour cream, chives and serve over sautéed potatoes. Heat a frying pan until hot, then add half the butter. Instead of parsley, garnish the stroganoff with thinly sliced fresh chives or green onion tops.

If you are a die-hard stroganoff lover, then you most probably wish to know what other side dishes are suitable for this dish. Drain the potatoes and set aside. Heat oil in a separate pan and add the potatoes. You can have Beef Stroganoff over Sautéed Potatoes using 12 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Beef Stroganoff over Sautéed Potatoes

1. You need 2 tbsp. of vegetable oil.
2. Prepare 1-1/2 pounds of beef chuck roast, cut into 1/2-inch thick strips.
3. It's 2 tbsp. of butter.
4. You need 1/2 of onion, diced.
5. You need 8 oz. of sliced mushrooms.
6. You need 3 cloves of garlic.
7. You need 2 tbsp. of flour.
8. You need 3 cups of beef broth.
9. You need 1 cup of sour cream.
10. Prepare 3 tbsp. of fresh sliced chives.
11. You need to taste of Salt and pepper.
12. Prepare of Sautéed potatoes for serving.

Stir in butter, season with salt and pepper, add dried dill and grated garlic. This beef stroganoff over buttered noodles makes a perfect dish for all occasions and it is relatively an easy dish to make. It is said to be named after Count Paul Stroganoff, a member of the court of Czar Alexander II, and thus a natural for this site. Get it - Czar - RecipeZaar, ha ha ha.

Beef Stroganoff over Sautéed Potatoes step by step

1. Season beef with salt and pepper.
2. Preheat your pan over high heat and add oil. Add beef and cook, stirring constantly, for 5-6 minutes, or until liquid evaporates and meat is browned. Remove meat from the pan and set aside..
3. Add butter, mushrooms, onions and garlic into the pan, season them with salt and cook over medium-high heat until the vegetables begin to develop some color. Stir in flour and cook for about 1 minute..
4. Stir in 3 cups of stock and add your beef. Bring to a simmer, cover and cook on low heat for about 1 hour or until the beef is tender and the sauce has thickened. Stir in sour cream, chives and serve over sautéed potatoes..

Anywho, there are many variations to this dish, the only constants probably being beef and sour cream. This version calls for cornichons, which I have seen with the pickles But if you can't find. Then add the beef stock slurry into the pan. Mexican: pile on the chicken, ground beef, or black beans, taco spices, cheese, and salsa and you'll be blown away by the flavor! Greek: topped with sauteed mushrooms, onions, and spinach.