Original Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeThe way @firehousegrub incorporates Tony’s Original Creole Seasoning into this Beef Stroganoff will forever change the way you enjoy this delicious dish.
Ingredients
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1.5-2 pounds meat of choice
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16 ounces wide egg noodles
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8 ounces sliced mushrooms
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1 yellow onion sliced
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1 tablespoon minced garlic
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3 tablespoons Worcestershire sauce
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4 tablespoons butter
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1/4 cup all-purpose flour
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2 cups of beef broth
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1 cup reserved pasta water
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2 cups sour cream
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Tony’s Original Creole Seasoning
- Clear
Directions
- Coat beef with one tablespoon of Worcestershire sauce to use as a binder. Liberally season all sides of beef with Tony’s Original Creole Seasoning.
- Heat skillet to medium-high or high heat. Drizzle oil in a skillet. Sear both sides of beef for one minute. Remove beef from skillet. Slice into thin strips.
- Reduce heat to medium heat. Add sliced onion, mushrooms, 2 tablespoons of Worcestershire sauce, and butter. Add in one teaspoon of Tony’s Original Creole Seasoning. Cook until onions are soft and mushrooms are slightly browned. Add minced garlic and cook for one minute. Add in sliced steak. Stir to combine.
- Add in flour and stir to combine. Cook for one to two minutes to brown flour and create roux.
- Add in beef broth and stir to combine. Bring to a simmer. Simmer for 15-20 minutes stirring occasionally.
- Meanwhile, cook egg noodles. Before draining, reserve one cup of pasta water.
- After 15-20 minutes of simmering, add in pasta water. Stir to combine.
- Remove from heat and stir in sour cream.
- Add in egg noodles.
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