The flavour of the beef is not affected by the tenderising. Or, substitute pork tenderloin. Don’t be alarmed – that’s just what happens. Rinse beef well with tap water. It’s most effective on small cuts of beef that you use in stir-fry This version maintains all the classic flavors of the traditional dish, combining lean beef and onions with a creamy sauce made of a roux , beef broth, and sour cream. It’s a quick and easy method that any home cook can do, any night of the week. You’ll quickly figure out the best marinating times for your preferred cuts of beef – just adjust up and down by 10 minutes at a time. If using beef for noodle dishes or dishes like Beef and Pepper Stir Fry, an extra step to slice beef into thin strips (julienne) is required. Use a knife or kitchen scissors to trim off excess fat. Looking for a Tender Beef Stroganoff recipe? Refrigerate leftovers for up to four days. I promise, it'll be worth it. Cut it into slices ½â€“1 cm thick, then slice these into strips about 1cm wide. Stir in 3 tablespoons of flour and cook for another minute. Because we’re using thin slices of beef here and it’s been tenderised, we don’t need to marinate for long. If you try this tender Beef Stroganoff, let me know how you liked it by leaving a rating and a comment. Thanks for letting me know. Spinach Salad with Mandarin Oranges and Pancetta ». No deep frying, no special equipment. The fibres are softened so you get less “meaty” texture, which is why I only use this technique to tenderise strips of meat and not cubes or steaks which would be a bit too eerie! Whichever way you cook it, the beef comes out much more tender and juicy than even expensive cuts of beef like beef tenderloin! It's life changing - and perfect for Stroganoff. Notify me of followup comments via e-mail. Prepare the seasoning blend by mixing the paprika and mustard with 1/4 teaspoon salt and 1/4 teaspoon pepper. Ever notice how the meat in Chinese dishes is so incredibly tender, and how your stir fries at home are just never the same? Tonight I prepared some beef stroganoff with a recipe from allrecipes.com as a rough guide. Because this is a Chinese restaurant method, I’m sharing this with beef stir fries like Beef and Broccoli (below) and stir fried noodles in mind. Stir everything for a minute, then stir in 1 1/2 cups beef stock. Deglaze the pan by pouring in 1/2 cup white wine and using a wooden or plastic spoon to scrape all the bits off the bottom of the pan. Enjoy! Just make sure to sit back and savor this delicious meal. ), I finally nailed this fabulously tender Beef Stroganoff recipe to share with you. Cutting against the grain – The best way to cut beef to make every bite tender. This is how to tenderise beef with a Chinese restaurant method called “velveting beef”. Marinating time differs for different cuts of beef. Use for Stir Fries, Stir Fried Noodles, Beef Stroganoff and any other recipe calling for quick-cooked beef strips. There’s nothing worse than eating tough strips of stir fry beef. But don’t limit yourself to just Chinese recipes! There's a few methods - this baking soda way is the easiest, fastest and highly effective. Tenderising affects the texture not the flavour of the beef. Add two more tablespoons of butter to the pan and let it melt. Do not use baking soda, not strong enough. The depth of flavor is amazing. In an extra-large skillet, melt two tablespoons of butter over medium-high heat. I made it for my husband’s birthday and we both enjoyed it immensely. Peel your garlic clove and press it with with a garlic press (or chop it finely). And...it's got the best flavor from beef stock, wine and a delicious blend of seasonings. See here for illustrative image. 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