Beef Stroganoff
Easy to make classic beef stroganoff
Equipment
- heavy bottom skillet, knife, cutting board, spatula, whisk, pot for cooking pasta, strainer, bowl for cooked beef mixture
Ingredients
- 1 pound beef sirlion or stew meat cut into bite sized cubes
- 1 tbsp flour
- 2 tbsp butter
- 8 oz sliced white (button) mushrooms
- 1/2 cup white onion, chopped
- 1 clove garlic, minced
Sauce
- 2 tbsp butter
- 3 tbsp flour
- 1 1/2 cup unsalted beef broth or 1 10 1/2 oz can of condensed beef broth
- 1 cup sour cream
- 2 tbsp red wine white wine option
Noodles
- 1 pound bag of wide noodles white rice in lieu of noodles
- 1 tbsp butter
- 1 teas salt
Instructions
- Cut beef into bite size cubes, trim as needed
- Coat beef with flour
- Chop enough white onion for 1/2 cup
- Rinse, slice and cut mushrooms
- Mince garlic clove
- Melt 2 tbsp butter and add flour coated beef and brown quickly on all sides. Add a touch of oil to prevent butter from burning if needed
- Add onions, minced garlic, mushrooms
- Cook until onion is crisp tender
- Removed cooked beef mix into a seperate bowl
- Melt 2 tbsp butter to pan drippings in the skillet
- Blend in 2 tbsp flour stirring throughly. Do not over cook.
- Stir in beef broth
- Whisk until flour is totally blended over med high heat, thickened and bubbly
- Reduce heat to medium low then add beef mixture
- Stir in sour cream
- Stir in red wine
- Continuing to stir occationally until heated throughly
- Prepare noodles according to the bag instructions
- Drain and toss with butter
- Serve over noodles
Notes
This makes for great leftovers to pack for lunch or grab out of the fridge to warm in the microwave.