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
[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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