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Beef Stroganoff

This recipe is really easy to make and it is also quick. It has wonderful flavor and it is a great departure from the cream of mushroom soup version. I think it is just as easy also.

Ingredients:

• 1 lb top sirloin steak (or beef tenderloin (filet mignon))
• 8 oz fresh mushrooms, sliced
• 1 medium onion, chopped
• 2 large garlic cloves, minced
• 1 (14.5oz) can beef broth
• 1/4 cup - 1/2 cup sour cream
• 1 tbs olive oil
• 1 tbs butter, optional
• 1 tbs worcestershire sauce
• 1/4 tsp salt
• 1/8 tsp pepper, freshly ground
• 1/8 tsp dried thyme leaves, optional
• 
  3 tbs flour
• 3 tbs water
• 
  8 oz wide egg noodles, cooked as directed on package and drained well

Directions:

1. Trim fat off steak and season one side of the steak with salt and pepper. Slice steak across the grain in 1/4" thin strips. Cut each slice in half. (It is easier to slice into 1/4" thin strips if the beef has been frozen for 30 - 60 minutes prior to slicing).
2. Heat olive oil on medium-high in a large skillet.
3. Add the steak to the skillet and sauté quickly until browned on both sides. Remove the contents of the skillet and reserve on a plate.
4. Add mushrooms, onions and garlic to skillet, adding additional olive oil if required.
5. Cook, stirring often for about 5 - 10 minutes over medium heat until the onions are golden and mushrooms are starting to brown.
6. Deglaze the pan by adding the beef broth and scraping the bottom.
7. Combine flour and water in a small bowl until it is a smooth paste. Add the paste to the broth in the skillet and whisk until smooth. Cook for 1 minute until the broth starts to thicken.
8. Add the meat back to the pan, worcestershire sauce and thyme.
9. Turn heat down to low, and simmer until the sauce has thickened to the consistency of gravy.
10. Turn burner off, add the tablespoon of butter (optional) and 1/4 cup of sour cream. Taste, add more sour cream by tablespoonful until desired taste.
11. Serve immediately on top of egg noodles, rice or sliced bread.

 

Comments:

- You may substitute ground beef for the sirloin steak.

- We prefer top sirloin steak in this recipe. Even though it is more expensive than the ground beef, it is worth it. Also, top sirloin steak is much less expensive then filet mignon.  Since this cooks quickly, you would want to use a tender cut of beef.

- We have found that we like only about a 1/4 cup of sour cream. By adding too much sour cream, it will mask all of the wonderful flavors of the dish. Add the sour cream gradually and you will see what I mean.

- For an extra special treat with a gourmet twist, serve in baked puff pastry shells.

Tips:

- Purchase pre-sliced mushrooms to save time.

- Once you add the sour cream to the skillet, stir in completely and serve immediately.

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