Beef Stroganoff
Kikkoman's take on an old favorite.
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Cut the beef into bite-size pieces, and thinly slice the onion. Remove the base from the shimeji mushrooms and divide into individual stems.
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Heat the butter in a pot, then saute the onions. Add the shimeji mushrooms and beef and continue to saute, lightly seasoning with salt and pepper.
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Add (A), and simmer over light heat while removing any scum that floats to the surface. Once the sauce thickens, season with more salt and pepper.
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Place the rice and stroganoff in individual bowls, sprinkle with the parsley, and top with sour cream if desired.
Cooking Basics
Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
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