Beef Stroganoff

Truth is... the world does not eat enough beef stroganoff. It is such a delicious and easy meal, that all of us should be enjoying it way more often. And with this tried-and-true recipe, there is just no more excuses for why we're not. So I say, beef stroganoff, full-steam-ahead, because more beef stroganoff means way-more happy people!

 
 

Easy | Main Dish | Serves 6

Beef Stroganoff

INGREDIENTS

  • 3 garlic cloves, minced

  • 3 tablespoons olive oil

  • 2 pounds lean round or sirloin steak, cut into bite-sized strips.

  • 1 cup finely diced yellow or white onions

  • ½ pound fresh mushrooms, washed and sliced

  • to ½ cup all-purpose flour

  • 2½ cups, plus 1 cup, beef or chicken stock, either flavor does well

  • 1 tablespoon paprika

  • ½ teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 tablespoon dried parsley

  • 1 cup sour cream

  • Salt to taste, as desired (this recipe may not need additional salt)

  • Cooked flat egg noodles, amount as desired

  • Parmesan cheese, grated, optional


INSTRUCTIONS

  1. Cook flat egg noodles according to package directions, amount of noodles as desired

  2. Whisk sour cream vigorously until very soft and smooth. Set sour cream aside allowing it to reach room temperature. This process helps the sour cream intergrate well when added.

  3. Whisk 2½ cups of stock with ⅓ cup of flour, stir vigorously until stock and flour are well incorporated, set aside. More flour may be added later if a thicker sauce is desired.

  4. Mix all the dry spices together, set aside.

  5. To a large skillet at medium high heat, add 2 tablespoons olive oil (or more), then add meat and saute until meat browns slightly.

  6. Add onions and continue to saute until onions are tender and golden brown.

  7. Add garlic and continue to saute for one more minute.

  8. Turn heat down to medium low. Add the 1 cup of stock (that does NOT contain flour), to the skillet, cover and allow the meat, onions, and garlic to cook slowly, turning occasionally, for 45 minutes or until meat is very tender.

  9. In the last 10 minutes of the cooking time, add mushrooms, replace cover and allow mushrooms to cook (stirring one or two times) until tender.

  10. Once everthing is cooked, slowly stir in the 2½ cups of stock mixed with flour. Allow this saucy mixture to cook over a medium to high heat, stirring constantly. Sprinkle in all the spices and whisk vigorously to combine the spices with the sauce.

  11. Add sour cream, stirring well until fully incorporated.

  12. Adjust seasoning to taste, adding any additional flavor as desired.

  13. Serve over noodles and perhaps with a dollop of sour cream or a good shake of Parmesan cheese on top.

  14. Makes 6 servings.

 
 


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