Beef Stroganoff 3 Print Email

14 oz beef steak (hanger, skirt, striploin, rib eye, sirloin, etc.), sliced VERY thin
3 TBS butter
2 TBS flour
2 small onions (or one small onion and two small shallots), sliced into strips or diced
12 oz crimini or button mushrooms, quartered
1 clove garlic, minced or grated
sea or kosher salt to taste
fresh ground pepper to taste
1 TBS paprika
1 cup beef stock
1/2 cup red wine
2/3 cup sour cream (full fat or light)
1 TBS Worcestershire sauce
1 small sour pickle, julienned (optional)

*Note: Having everything measured out and ready to use (mise en place) really does make your life easier, though maybe not the person doing the dishes. You won’t have to be looking everywhere for ingredients if they are already measured and ready to go.

Heat 2 TBS of butter in a heavy bottomed, deep sided sauté pan or Dutch oven.

Add onions and garlic and sauté for 5-10 minutes or until they are slightly golden in color. Sprinkle with flour and stir to combine. Pour in stock and red wine, stirring to ensure there are no lumps. Allow flour to cook for 2-4 minutes or until thickened. Remove from heat and set aside. (Save yourself from dirtying two pans by completely removing onions from pan and setting in a bowl or other dish.)

Season sliced beef with salt, pepper and paprika.

Heat 1 TBS of butter in pan on high heat. Add mushrooms and brown for about 2-3 minutes. Add meat and sear for two minutes.

Add onion/stock mix to mushrooms. Stir in sour cream and Worcestershire, and remove from heat.

Serve over fresh pasta (recipe follows) or store bought egg noodles cooked to package directions (al dente). Garnish with a dollop of sour cream and julienned pickles if desired.

Yield: 2-3 servings
Prep Time: 20 minutes
Cooking Time: 20 minutes

adapted from

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