Monday, December 17, 2012

Beef Stroganoff

This dish is one of my favorites. It's a bit heavy so it's not frequently made, but every now and then is OK ;) This recipe is adopted from one I found on Beef Stroganoff III.

  • 1 lb stew meat
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp mince garlic
  • 1 medium diced onion
  • 4 tbsp flour
  • 1 tbsp olive oil
  • 1 (10.5 oz) can of condensed beef broth
  • 1 tsp mustard
  • 1 C sliced baby portabella mushrooms
  • 1/3 C sour cream
  • 2 tbsp Worcestershire sauce
  • 6 C uncooked egg noodles
  • 1/2 bottle of red wine
  • Additional salt and pepper to taste

  • Put the meat in a bowl and pour just enough wine to cover. Leave in the fridge for 1 hr.
  • Remove the meat from the fridge. Using a slotted spoon, add the meat to a large skillet. Add salt, pepper, and garlic and quickly brown the meat.
  • Once the meat is browned, push it to one side of the skillet and shift that side off the heat, if possible. Add the onions and cook until soft. Then, push over with the meat.
  • Tip the skillet so that the meat juices drop to the empty side of the skillet. Add the flour and stir well.
  • Add the broth, bring to a boil, and stir constantly. Lower the heat, add the mustard and Worcestershire sauce and simmer covered until the meat is tender (~ 1 hr).
  • About 45 mins in, cook the egg noodles per instructions on the packaging. Also start to cook the mushroom in a small skillet with oil. Add a dash of salt and pepper and cook until tender. Add to the skillet with the meat.
  • 5 mins before serving, add the sour cream. Add salt and pepper to taste.

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