Recipe: Yummy Finnish Beef Stroganoff
Finnish Beef Stroganoff. A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. Brown meat in the butter over medium high heat, adding onions shortly after the meat. Add enough water or broth to cover the bottom of the pan, scraping the brownings from the bottom of the pan.
Ingredients of Finnish Beef Stroganoff
- Prepare 1 1/2 pounds of top round steak.
- You need 1 1/2 tsp of salt.
- It’s 1/4 tsp of pepper.
- Prepare 2 Tbsp of flour.
- You need 4 Tbsp of butter.
- Prepare 1/2 of medium onion sliced.
- You need of Water or beef broth.
- Prepare 1/2 cup of heavy cream.
- It’s 2 Tbsp of tomato paste or ketchup.
- You need 2 tsp of prepared hot mustard.
- You need 2 of dill pickles finely chopped.
It's like beef stroganoff or beef stew. My mother-in-law taught me this recipe, and it's a family favorite now. If you have a pressure cooker, you can reduce the cooking time.. Brown the onion in the drippings in the pan.
Finnish Beef Stroganoff step by step
- Slice the meat thinly against the grain..
- Sprinkle with salt, pepper and flour, coating the meat evenly..
- Brown meat in the butter over medium high heat, adding onions shortly after the meat..
- Add enough water or broth to cover the bottom of the pan, scraping the brownings from the bottom of the pan..
- Cover and simmer for 30 minutes or until the meat is tender. You may need to add a bit more water or broth so that the meat does not stick to the bottom of the pan..
- Just before serving, combine the cream, tomato paste or ketchup, mustard and dill pickles and stir into the meat mixture..
- Serve with broad egg noodles, rice or mashed potatoes..
Add enough water or broth to cover the bottom of the pan, scraping the brownings up into the meat. Just before serving, combine the cream, tomato paste, mustard, and dill pickle and stir evenly into the meat mixture. Add a little butter or oil if necessary and brown the meat on high heat quickly on each side and keep stirring. Add the tomato paste, onion, mushrooms, beef broth and heavy cream (or sour cream). Serve hot with mashed potatoes and pickles on the side.