Does beef stroganoff have eggs?!
* 1 1/2 pounds beef tenderloin cut in thin strips
* 2 Tablespoons finely diced or grated white onion
* 4 Tablespoons butter
* 2 Tablespoons olive oil
* 1 1/2 cups beef bouillon (beef broth)
* 1/4 cup sour cream
* 8 Tablespoons heavy cream
* 1/2 teaspoon paprika
* 1/2 teaspoon white pepper
* salt to taste
* 4-6 oz can of sliced mushrooms, drained (optional)
* 1 egg yolk
Egg “noodle” recipe below
Sautè beef and onion in butter and oil (mixture of both) in a heavy skillet (about 5 minutes). Slowly add broth to beef, stirring well. Bring to a boil. Combine sour cream, cream, paprika, pepper and salt. Slowly stir sour cream mixture into beef mixture. Turn heat to low and bring to a bare simmer. Cook 15-20 minutes, stirring frequently and never allowing mixture to boil. Beat one egg yolk, then add a bit of the hot mixture to the yolks. Beat again, add a bit more, then when yolk mixture is heated, add to balance of sauce to thicken. In last 2-3 minutes add mushrooms if you are using them.
Egg Noodles
* 3 egg yolks
* 3 egg whites
* 1 teaspoon cream of tartar
* 1/2 teaspoon salt
Beat 3 egg whites with cream of tartar until very stiff. Fold in the egg yolks and salt. Place this mixture on a greased baking sheet with sides (like a jelly roll pan) in case some runs off the sides. Spread evenly into a thin coat. Bake 350 degrees for 10-12 minutes or until lightly browned. Allow to cool slightly, remove with by running a knife under the baked mixture to loosen, and slice into “noodles”.
Use under any recipe like Beef Stroganoff…excellent substitute for pasta.
Enough for 4 people.
<2 carbs per serving of noodles
Answers: Beef Stroganoff Topping
* 1 1/2 pounds beef tenderloin cut in thin strips
* 2 Tablespoons finely diced or grated white onion
* 4 Tablespoons butter
* 2 Tablespoons olive oil
* 1 1/2 cups beef bouillon (beef broth)
* 1/4 cup sour cream
* 8 Tablespoons heavy cream
* 1/2 teaspoon paprika
* 1/2 teaspoon white pepper
* salt to taste
* 4-6 oz can of sliced mushrooms, drained (optional)
* 1 egg yolk
Egg “noodle” recipe below
Sautè beef and onion in butter and oil (mixture of both) in a heavy skillet (about 5 minutes). Slowly add broth to beef, stirring well. Bring to a boil. Combine sour cream, cream, paprika, pepper and salt. Slowly stir sour cream mixture into beef mixture. Turn heat to low and bring to a bare simmer. Cook 15-20 minutes, stirring frequently and never allowing mixture to boil. Beat one egg yolk, then add a bit of the hot mixture to the yolks. Beat again, add a bit more, then when yolk mixture is heated, add to balance of sauce to thicken. In last 2-3 minutes add mushrooms if you are using them.
Egg Noodles
* 3 egg yolks
* 3 egg whites
* 1 teaspoon cream of tartar
* 1/2 teaspoon salt
Beat 3 egg whites with cream of tartar until very stiff. Fold in the egg yolks and salt. Place this mixture on a greased baking sheet with sides (like a jelly roll pan) in case some runs off the sides. Spread evenly into a thin coat. Bake 350 degrees for 10-12 minutes or until lightly browned. Allow to cool slightly, remove with by running a knife under the baked mixture to loosen, and slice into “noodles”.
Use under any recipe like Beef Stroganoff…excellent substitute for pasta.
Enough for 4 people.
<2 carbs per serving of noodles
No.
No absolutely not. but some people do use egg noodles. lol
not unless you serve it over egg noodles.
2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard
1 (6 ounce) can sliced mushrooms, drained
1/3 cup sour cream
1/3 cup white wine
salt to taste
ground black pepper to taste
DIRECTIONS
Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.
Not normally. Though I've seen it served, more often than not, with egg noodles.
Why dont you look in a cook book and find out smart stuff
Not any kind that I have made. I think the key ingredients are beef, sour cream and egg noodles.
No, but the egg noodles one ladles the stroganoff over do.
No but, it is served w/ egg noodles. Katie has the right recipe.
No---unless you are making the noodles from scracth, then yes...eggs are needed to make the noodles.
No, beef stroganoff doesn't contain eggs. I can see that you are allergic to them, well you're in luck because they don't contain eggs!!!! Hope that I helped ya!
No. Unless you serve it with noodles. They might have them. But you could eat the stroganoff with rice instead. No eggs there.
No but it maybe serve with egg noodles.
No
The noodles have eggs unless they're yolk free noodles.
Negative, no eggs.
No. Maybe served on egg noodles.
No but the Noodles might
nope! This happens to be one of my favorite recipes, and I use non-egg noodles!
I never had it before, but I have heard that large amount of noodles are used, and most have eggs.