I’ve never made beef stroganoff, so maybe I’m doing something just wrong... I have some cubed stew beef that I feel like would be good in a beef stroganoff. My plan is to simmer the beef in a brothy liquid and then thicken and add sour cream. When should I add the mushrooms? Would they get rubbery if they simmer for two hours? Should I sauté them separately and then add at the end?
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