Beef Stroganoff

01/12/2017
Serves 6 hungry people
Prep time
25m
Cook Time
30m

While this dish may have been conceived in 19th century Russia for a Count with ailing teeth, it has become an American comfort food classic.  It’s sure to become an instant family favorite, and you’ll love how easy it is to prepare.

 

Ingredients

  • 3 - 4 Pounds
    sirloin tips
  • 3
    10 ounce packages cremini mushrooms
  • 3
    medium sized onions
  • 4
    large cloves garlic
  • 8 Tablespoons
    unsalted butter
  • 1
    quart beef stock
  • 4 Tablespoons
    worcestershire sauce
  • 16 Ounces
    sour cream
  • 1/2 Cup
    all purpose flour
  • salt & pepper

Instructions

  1. Slice steak tips into one inch, bite sized pieces. Season with salt and pepper and set aside.

  2. Thinly slice mushrooms, onions, and mince garlic.

  3. Melt butter in a large sauté pan over medium heat, and melt down your mushrooms, onions and garlic. Set them aside in a separate bowl, off the heat, once the onions are soft.

  4. Put that same large sauté pan, emptied of mushroom mixture, back on medium heat and add your sliced steak tips. Move them around the pan so that they brown evenly.

  5. Once your steak is browned, pour two cups of the beef stock into the pan, turn heat to low, cover and simmer for about 10 minutes.

  6. Pour the other two cups stock into a medium sized pot, over medium heat. Whisk flour into the stock and heat, but do not boil, whisking while the stock is heating up. Add worcestershire and sour cream.

  7. Add mushroom mixture to the thickened stock mixture, and then add beef with the reduced stock. Stir until everything is blended. Remove from heat and serve over a bed of egg noodles or your desired starch. Enjoy!

Nutrition: If it's good enough for Count Pavel Alexandrovich Stroganov, it's good enough for me.

Reviews

There are no reviews yet.

Be the first to review “Beef Stroganoff”