Beef Stroganoff
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A rich, creamy sauce and savory beef over buttered egg noodles – it can’t get much better than this! This was one of my favorite meals as a kid. Please don’t use ground beef for this, it needs the beefier flavor of steak. You can use leftover steak if you have enough, just skip cooking the meat.
Beef Stroganoff
Category
Other Dishes
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 hour, 10 minutes
Ingredients
- 1/4 cup butter
- 1 medium onion, thinly sliced
- 1 clove garlic, finely minced
- 2 ½ cups sliced fresh mushrooms
- 1 1/2 lb. beef steak (sirloin works good for this)
- ¼ cup wine
- ½ tbsp. Worcestershire sauce
- 1/2 cup beef stock, cooled
- 2 tbsp corn starch
- 2 tbsp brown mustard
- 1 cup sour cream
- Salt & pepper to taste
- 1 package egg noodles
Instructions
- Melt the butter over medium heat, and cook the mushrooms, onions and garlic, until the onions are tender and translucent; remove from the skillet.
- While the vegetables are cooking, cut the beef across grain into bite size pieces or strips.
- Pan fry the steak to rare in the same skillet, add more butter if needed. Once browned, add the wine and Worcestershire sauce. Bring to a boil then reduce the heat and simmer for 15 minutes.
- Start boiling the egg noodles while the meat is simmering.
- Stir the corn starch into a ½ cup of cool broth, and add to the meat mixture. Add the cooked onions and mushrooms. Bring back to a low boil for 1 minute, stirring constantly.
- Stir in the sour cream and mustard, and heat through but do not boil.
- Serve over the cooked noodles, garnish with fresh dill or parsley. Makes 6 servings