Beef Stroganoff #1
Ingredients
8 ounces sour cream
3 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
1⁄2 cup all purpose flour
1 teaspoon salt
1⁄8 teaspoon freshly ground black pepper
2 pounds boneless sirloin steak, cut into 2” strips
1 tablespoon butter
1⁄2 cup onion, chopped
14 ounces beef broth
16 ounces mushrooms, sliced
Fresh parsley, chopped, optional
Egg noodles, cooked as directed
Instructions
1. Combine first 3 ingredients in a bowl. Set aside.
2. Combine flour, salt, and pepper in a large zip-top plastic bag. Add beef, seal and shake to coat beef.
3. Melt butter in a large nonstick skillet over medium-high heat. Add onion, sauté 2 minutes or until tender. Add beef and flour mixture, sauté 3 minutes or until beef is browned. Gradually add broth, scraping pan to loosen browned bits. Add mushrooms, cover and cook 5 minutes or until mushrooms are tender. Reduce heat to low; gradually stir in sour cream mixture. Cook uncovered, 1 minute, or until heated (do not boil). Stir in parsley, if desired.
4. Serve over egg noodles.
Comments
Over the years I have tried numerous stroganoff recipes and, for the most part, I have enjoyed them all. Lance is a big lover of steak, so I picked this as a recipe to make for him when I was gone for the weekend. I used three huge strip steaks that had been in the freezer and it turned out very well. I was able to have a taste when I got back home from my trip, although there wasn’t much left by then! I prefer to serve stroganoff with egg noodles, but you can serve it with rice if that’s your preference.
Don’t be surprised if you see different Beef Stroganoff recipes here in the future!
Unknown