Had a hankering for Beef Stoganoff last night so we made it. Served it over egg noodles with some braised Brussel sprouts. It was mighty good.
Author: Laura Kirkley
Serves: 6 |
Beef Stroganoff |
INGREDIENTS
2 pounds, sirloin steak, trimmed – sliced 1/4-inch thick
1/2 cup, butter
2 cups, onion – coarsely chopped
6 cloves, garlic – minced
1/2 pound, fresh mushrooms – sliced 1/3-inch thick
2 tablespoons, flour
1/2 teaspoon, salt
pepper
10 1/2 ounces, beef or chicken stock or broth
1/4 cup, white wine
1 pint, sour cream
1 teaspoon, Worcestershire sauce
parsley or fresh dill – chopped
METHOD
- Chill steak in freezer until partially frozen to make slicing easier
- Cut steak into strips 2 X 1/4-inch thick
- Heat 1/4 cup butter in frying pan on medium high heat, brown meat in small batches, this will insure proper browning
- Remove each batch from pan and keep hot
- Add remaining butter, mushrooms and onion, cook until tender
- Add garlic and continue cooking for approximately 30 seconds
- Reduce heat to medium
- Stir in flour, salt and pepper and cook until flour is well integrated and browned
- Add wine and continue cooking until reduced
- Add beef or chicken stock and steak to mixture allow this mixture to come up to heat and simmer for 10 minutes.
- Add Worcestershire and sour cream, do not allow this to boil.
- Cover and heat
- Serve on hot buttered noodles with a dash of dill