{"id":727,"date":"2010-12-13T06:49:36","date_gmt":"2010-12-13T06:49:36","guid":{"rendered":"http:\/\/pauldearing.com\/?p=727"},"modified":"2026-02-10T07:46:18","modified_gmt":"2026-02-10T15:46:18","slug":"beef-stroganoff-cv","status":"publish","type":"post","link":"https:\/\/pauldearing.com\/?p=727","title":{"rendered":"Beef Stroganoff \u2013 CV"},"content":{"rendered":"<p>Active time: 35 min Start to finish<br \/>\n<strong>Ingredients:<\/strong><br \/>\n3 1\/2 tablespoons unsalted butter, divided 1 1\/2, 1 , 1<br \/>\n1 tablespoon all-purpose flour<br \/>\n1 cup beef broth<br \/>\n1 (1 1\/2-lb) piece beef (top sirloin or London Broil), trimmed, sliced 1\/4 inch thick, then cut into 1-inch pieces<br \/>\n2 tablespoons saute olive oil<br \/>\n1\/4 cup thinly sliced shallot<br \/>\n3\/4 cup cremini mushrooms, trimmed and halved (quartered if large)<br \/>\n3 tablespoons sour cream at room temperature<br \/>\n1 teaspoon Dijon mustard at room temperature<br \/>\n1\/2 teaspoon salt for sauce<br \/>\n1\/4 teaspoon black pepper for sauce<br \/>\nAdditional salt and pepper for beef<br \/>\nAccompaniment:\u00a0 2 cups (pre-cooked) German egg noodles<br \/>\n<strong>Directions:<\/strong><br \/>\nMeasure and set out sour cream and mustard to warm to room temperature<br \/>\nMelt 1 1\/2 tablespoons butter in a small heavy (1 quart) saucepan over moderate heat and whisk in flour, then cook roux, whisking constantly, 2 minutes.<br \/>\nAdd broth in a slow stream, whisking constantly, and bring to a boil.<br \/>\nReduce heat and simmer, whisking occasionally, 3 minutes.<br \/>\nRemove from heat and keep warm by placing saucepan on eye next to skillet.<br \/>\nStart water for noodles.<br \/>\nPat beef dry and season well with salt and pepper.<br \/>\nHeat 1 tablespoon butter with 1 tablespoon oil in a 12-inch heavy steel skillet over moderately high heat until foam subsides. Saut\u00e9 beef until browned on both sides but still pink-ish inside, about 2-3 minutes. Transfer to a plate with a slotted spoon.<br \/>\nStart noodles.<br \/>\nHeat remaining tablespoon butter with remaining tablespoon oil in same skillet over moderately high heat until hot but not smoking, then saut\u00e9 shallot, stirring occasionally, until golden brown, about 3 minutes.<br \/>\nAdd mushrooms and saut\u00e9, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 5 to 7 minutes.<br \/>\nReturn meat with its accumulated juices to skillet and stir to combine.<br \/>\nReheat sauce over low heat (do not let boil), then whisk in sour cream, mustard, salt, and pepper.<br \/>\nPour sauce over beef and stir. Put drained noodles and beef and sauce mixture in separate bowls.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A Traditional Beef Stroganoff<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5,16,8,4],"tags":[],"class_list":["post-727","post","type-post","status-publish","format-standard","hentry","category-beef","category-in-rotation","category-pasta","category-recipe"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/727","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=727"}],"version-history":[{"count":5,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/727\/revisions"}],"predecessor-version":[{"id":1967,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/727\/revisions\/1967"}],"wp:attachment":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=727"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=727"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=727"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}