Tenderized Beef Stroganoff

Ingredients
2 pounds sirloin, cut into strips (Top round or similar cuts will also work.)
2 cups buttermilk
2 tablespoons olive oil
3 tablespoons butter
1 large onion, diced
1 ¹⁄₂ pounds mushrooms, sliced
1 teaspoon dried thyme
1 teaspoon paprika
2 tablespoons flour
1 cup beef broth
2 tablespoons red wine
1 cup sour cream
1 tablespoon Dijon mustard
2 tablespoons fresh parsley, chopped (optional)

Instructions
1. Place meat in large zip-top bag or container and add buttermilk.  Seal bag or container and marinate in refrigerator 8 to 24 hours. 

2. Drain meat and pat dry with paper towels.  Season meat with salt and pepper. 

3. Heat oil in large skillet over medium-high heat.  Fry meat in batches until lightly browned, about 1-2 minutes per side, depending on thickness of slices.  Remove from skillet and set aside. 

4. Reduce heat to medium and add butter to skillet. Add onions and cook until soft, about 5 minutes.  Add mushrooms, thyme and paprika and cook, stirring, until the mushrooms have softened and any liquid has evaporated, about 5 to 10 minutes. 

5. Sprinkle with flour, stir and cook for a minute.  Add broth and wine, reduce heat to medium low and simmer until mixture thickens, about 5 minutes.  Return meat and any juices to the pan and cook until heated through, 2 to 3 minutes.

6. Remove from heat and stir in sour cream, mustard, and parsley.  Season with salt and pepper to taste and serve over rice or egg noodles. 

Comments
This recipe is from The Eclectic Cook and the original calls for “lesser” cuts of meat such as top round. I used sirloin since it’s what I happened to have, but top round would tenderize nicely with the buttermilk marinade.  The sirloin I used was nice and tender as well.  I’ve got quite a number of stroganoff recipes, this one is nice and simple and was very tasty.  I’m not entirely sure why I keep trying new recipes for stroganoff… it’s just so tasty.

Internet - The Eclectic Cook