Beef Stroganoff
This Russian comfort food is economical, quick and easy to prepare and so satisfying on a chilly evening. Although traditionally served over egg noodles, you can make this recipe gluten-free by serving over steamed white rice.
PREP TIME
10 minutes
COOK TIME
25 minutes
Ingredients
1 pound sirloin steak, cubed into 1" pieces
2 tablespoons olive oil
1/2 large yellow or white onion, finely chopped
2 carrots, finely chopped
8 ounces, brown or white mushrooms, stemmed and cut in half
1/2 cup brandy or dry sherry
2 1/4 cups beef stock, divided
2 tablespoons cornstarch
1/4 cup sour cream
1 1/2 teaspoons Dijon mustard
1 pound cooked egg noodles
Minced Italian parsley, for garnish
Salt and pepper, to taste
2 tablespoons olive oil
1/2 large yellow or white onion, finely chopped
2 carrots, finely chopped
8 ounces, brown or white mushrooms, stemmed and cut in half
1/2 cup brandy or dry sherry
2 1/4 cups beef stock, divided
2 tablespoons cornstarch
1/4 cup sour cream
1 1/2 teaspoons Dijon mustard
1 pound cooked egg noodles
Minced Italian parsley, for garnish
Salt and pepper, to taste
Directions
Season the steak with salt and pepper, then heat 1 tablespoon of the olive oil in a heavy skillet over medium high heat. Add half the meat to the pan and brown it quickly, about 2 minutes. Remove the first batch to a bowl and cook the rest of the meat. Remove and set all the meat aside.
Add the remaining 1 tablespoon olive oil to the pan and add the onion, carrots, and mushrooms. Cook until the mixture is deep golden brown, about 5 minutes. Turn off the heat and add the brandy or sherry and add 2 cups of the stock. Stir, scraping the bottom of the pan to get the brown bits, and turn the heat to medium-high. Cook to reduce the liquid by about a third, 3 to 4 minutes.
Make a slurry by mixing the remaining 1/4 cup stock and the cornstarch with a fork. Pour the slurry into the skillet and cook until the sauce thickens, about 1 to 2 minutes. Turn off the heat. Stir in the sour cream and Dijon. Add the beef and stir over low heat until the mixture is heated through. Season with salt and pepper if needed.
Serve over cooked noodles and garnish with parsley.
Add the remaining 1 tablespoon olive oil to the pan and add the onion, carrots, and mushrooms. Cook until the mixture is deep golden brown, about 5 minutes. Turn off the heat and add the brandy or sherry and add 2 cups of the stock. Stir, scraping the bottom of the pan to get the brown bits, and turn the heat to medium-high. Cook to reduce the liquid by about a third, 3 to 4 minutes.
Make a slurry by mixing the remaining 1/4 cup stock and the cornstarch with a fork. Pour the slurry into the skillet and cook until the sauce thickens, about 1 to 2 minutes. Turn off the heat. Stir in the sour cream and Dijon. Add the beef and stir over low heat until the mixture is heated through. Season with salt and pepper if needed.
Serve over cooked noodles and garnish with parsley.
Looking for inspiration? Try these recipes:
Grilled Mushrooms and Onions on Toast
Greek Orzo Salad
Mexican Tortilla Soup
