Beef Stroganoff Recipe For Electric Skillet.

1lb (.45kg) sirloin steak, cut into tin strips.
8oz (.25kg) mushrooms, sliced.
1/2 cup chopped onion.
1 clove garlic, minced.
3 tablespoons all-purpose flour.
2 tablespoons butter.
1 1/4 cups beef broth.1/4 teaspoon salt.
1 tablespoon vegetable oil, divided in 2.1 tablespoon tomato paste.
1/3 cup sour cream.
2 tablespoons dry white wine.
Salt and pepper, to taste.

Heat skillet to 350°F (180°C). Add 1/2 tablespoon oil and the strips of beef and cook until browned on both sides. Transfer meat and juices to a large bowl. Reduce heat to 225°F (105°C). Add remaining oil, mushrooms, onion and garlic and cook until mushrooms and onion are tender, around about 4 minutes.

Transfer vegetables to bowl containing meat. Heat butter in the skillet until melted. Stir in flour and salt. Cook, stirring constantly, until mixture is smooth and bubbly. Add beef broth; cook, stirring constantly, until boiling. Stir in tomato paste; cook, stirring constantly, for 1 minute.

Return meat and vegetables to skillet. Heat until thickened sauce returns to boiling. Reduce heat to simmer by turning the heat control down until the skillet’s pilot light goes out, between Warm and 200°F (95°C).

Cook covered until meat is tender, about 15 to 20 minutes. Turn down heat and stir in sour cream and white wine. Cook gently until heated through (do not allow mixture to boil). Season to taste with salt and pepper. Serve with egg noodles.

Up to 5 servings.


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