Classic Beef Stroganoff
This traditional Russian dish became popular in America in the 1950's, and with quite a few modifications from the original 19th century Russian classic. Easy and economical to make, this dish is a real crowd-pleaser that sticks to your ribs.
PREP TIME
20 minutes
COOK TIME
20 minutes
Ingredients
1 1/2 pounds beef sirloin steak, cut across grain into 1/2 inch thick slices
2 1/2 cups ounces fresh white mushrooms, sliced
2 medium yellow onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter
1 1/2 cups beef broth
1/4 cup dry Sherry wine (optional)
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup white flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles
2 1/2 cups ounces fresh white mushrooms, sliced
2 medium yellow onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter
1 1/2 cups beef broth
1/4 cup dry Sherry wine (optional)
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup white flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles
Directions
In a medium skillet, sauté mushrooms, onions and garlic in butter over medium heat, stirring occasionally, until onions are tender; remove from skillet.
Sauté beef in same skillet until brown. Add Sherry and scrape pan to remove brown bits from bottom. Cook for 30 seconds. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over egg noodles.
Sauté beef in same skillet until brown. Add Sherry and scrape pan to remove brown bits from bottom. Cook for 30 seconds. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over egg noodles.
Looking for inspiration? Try these recipes:
Sausage, Kale and Potato Soup
Beet Salad with Red Onions, Apples and Walnuts
Pizza Stuffed Mushrooms
