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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice beef very thinly across the grain and place in ceramic or glass bowl. | 2. Mix together the baking soda and 1/4 cup water, then pour it over the beef. Stir well and let sit for 15 minutes. | 3. Meanwhile, melt butter into oil and sauté onions on low heat for about 10 minutes until golden. Add garlic and mushrooms and cook another 10 minutes (add a little wine for moisture if needed). | 4. Remove the sliced beef from the bowl and rinse it well under running cold water in a colander; let drain. | 5. Add well-drained beef to the cooked mushroom mixture and sauté another 10 minutes. Please note that when you add the beef it will make the sauce foam - this is to be expected and will subside somewhat. | 6. Sprinkle flour in and stir until everything is coated. | 7. Dissolve the granulated bouillon (or two cubes) in the 1 cup hot water, and add this plus the Worcestershire, bay leaf, wine, paprika, and white pepper to the meat mixture. | 8. Simmer for 5 to 10 minutes, tasting it periodically until any "floury" taste is gone. | 9. When you are close to serving, take it off the heat and add the sour cream, careful not to curdle, and stir well. Remove the bay leaf. | 10. Serve with cooked noodles or rice (or for those eating lowcarb, lots of sautéed mushrooms). | 11. The stroganoff can also be made with venison for a tasty variation! Various cuts of beef can be used - use whatever you have, but make sure to slice it thinly across the grain - steaks, roast, tenderloin (I usually end up with approximately 1-inch strips that are about 3 or 4 inches long). | 12. The "secret" in this recipe that makes it so special is treatment of the meat with the baking soda. It ensures a wonderfully tender and velvety beef (you can use the same process with your Mongolian Beef recipe to get the same texture that the restaurants achieve). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1 1/2		sliced	795.6018	0.0	156.8764	18.292
baking soda	2	tablespoons		0.0	0.0	0.0	0.0
water	1/4	cup		0.0	0.0	0.0	0.0
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	2 -3		crushed	-	-	-	-
mushroom	1/2		sliced	-	-	-	-
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
hot water	1	cup		0.0	0.0	0.0	0.0
beef bouillon powder	2	teaspoons		-	-	-	-
worcestershire sauce	2	teaspoons		8.84	2.2055	0.0	0.0
bay leaf	1			-	-	-	-
white wine	1	cup		-	-	-	-
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
cream	1 1/2	1/2	sour	683.1	15.9735	8.418	66.7575
rice			cooked cooked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.