Best beef stroganoff recipe I ever made!
Beef Stroganoff
4 servings
45 minutes cooking time
620 calories per serving
Ingredients
12 oz. white button mushrooms
12 oz. beef sirloin
1 medium onion
8 oz. egg noodles
3 TBSP butter
2 TBSP vegetable oil
¾ c. dry red wine
1 ½ tsp brown sugar
1 tsp tomato paste
1 TBSP all purpose flour
½ c. chicken or beef broth
1/3 c. sour cream
Salt
Pepper
Utensils
Cutting Board
Chef Knife
Measuring Spoons
Liquid Measuring Cups
Dry Measuring Cups
Dutch oven
Colander
Skillet
Mixing Bowls
Paper Towels
Whisk
Preparations
1. After the stem ends have been trimmed, slice the mushrooms in half lengthwise
2. Turn each steak on its side and cut it in half to yield two half inch thick medallions. Cut each medallion across the grain into 1/8 inch thick strips.
3. Peel the skin and any tough outer layers of the onion and mince into 1/8 inch or smaller pieces
Cooking
1. Bring 4 quarts water in a large Dutch oven. Add 1 tbsp salt and the noodles. Cook, stirring often, until tender but still firm. Drain the noodles than return to the pot and toss with 2 TBSP of the butter. Cover to keep warm.
2. Heat 1 TBSP of the oil in a 12 inch skillet over medium-high heat until shimmering. Add the mushroom and ¼ salt and cook until lightly browned, about five minutes. Transfer the mushrooms to a mixing bowl.
3. Pat the beef dry with paper towels then season with salt and pepper. Add the remaining 1 TBSP oil to the skillet and return to medium-high heat until just smoking. Brown the beef, about five minutes, then transfer to the bowl with the mushrooms.
4. Add ¼ c. of the red wine to the skillet and turn to medium heat. Simmer, scraping up any browned bits, until syrupy, about 1 minute. Transfer the wine to the bowl with the mushrooms and beef.
4. Add the remaining 1 TBSP butter to the skillet and melt over medium heat. Add the onion, brown sugar, and tomato paste and cook until the onion is lightly browned, about five minutes. Stir in the flour and cook for 1 minute. Whisk in ½ c. broth and the remaining ½ wine and simmer until thickened, about two minutes. Add any accumulated juices from the mushrooms and beef.
5. Stir about ½ c. of the sauce into the sour cream, then stir the sour cream mixture into the sauce. Add the mushrooms and beef and let warm through. Season with salt and pepper to taste. Serve over the warm buttered egg noodles. Its ready to eat!
FVG notes:
*I hate mushrooms so I make mine without and it tastes great.
*I have also tried this recipe with ground beef with much success. Using ground beef also cuts down on the preparation time.
*If you have dry red wine, by all means use it. But I don’t drink wine and thus don’t have the bottle of it readily available. Also, I do most of my shopping after work and by then its past 9pm, which is when stores stop selling alcolhol in my area. So I use Regina Red Cooking Wine. It works for this recipe plus I can buy it after work.
*I top my version with chopped green onions or parsley.