Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, easy and authentic beef stroganoff. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Easy and Authentic Beef Stroganoff is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Easy and Authentic Beef Stroganoff is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook easy and authentic beef stroganoff using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Easy and Authentic Beef Stroganoff:

1. Get 200 grams Thinly sliced beef
2. Get 1 heaping tablespoon White flour
3. Take 1 Soup stock cube
4. Prepare 400 ml or 1 dash less Water
5. Take 4 Shiitake mushrooms (finely chopped)
6. Prepare 1/2 Onions (finely chopped)
7. Make ready 70 ml Milk
8. Get 1 tsp Lemon juice

Instructions to make Easy and Authentic Beef Stroganoff:

1. Cut the beef into bite-sized pieces, season with salt and pepper and coat with flour.
2. Heat about 1/2 tablespoon of butter in a pan, and stir fry the beef from step 1. At this stage, it's best to fry the beef until it's dark brown.
3. Add water and soup stock cube and bring to a boil. Transfer the contents of the pan to a pot, and simmer for about 40 minutes while removing the scum and extra fat.
4. Rinse the pan, add more butter and sauté the chopped onion and shiitake mushrooms until softened.
5. Add the sauteed vegetables from Step 4 to the simmering pot from Step 3 and bring to a boil. Season with salt and pepper. Continue simmering until there's almost no liquid left in the pot.
6. Add the milk and lemon juice just before serving and mix in lightly. Warm through and it's done. Don't cook for too long after adding the milk and lemon juice.
7. Serve with rice or mashed potatoes.

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