Classic Beef Stroganoff

Delicious, tender beef in a creamy sour cream sauce is delicious served over egg noodles.

Yield: 6 to 8 servings

Ingredients

• 1 1/2 pounds beef sirloin steak, 1/2 inch thick
• 8 ounces fresh mushrooms, sliced (2 1/2 cups)
• 2 medium onions, thinly sliced
• 1 garlic clove, minced
• 1/4 cup butter
• 1 1/2 cups beef broth, divided
• 1/2 teaspoon kosher or sea salt
• 1 teaspoon Worcestershire sauce
• 1/4 cup all-purpose flour
• 1 1/2 cups sour cream
• 3 cups hot cooked egg noodles

Instructions

1. Cut beef across grain into about 1 1/2 x 1/2 inch strips.
2. Cook mushrooms, onions and garlic in butter in 10 inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
3. Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer for 15 minutes.
4. Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir for 1 minute.
5. Stir in sour cream; heat until hot, but do not boil.
6. Serve over egg noodles.

Notes

The steak is easier to cut if it is partially frozen.

It’s important to create a slurry with the flour and broth so the mixture will blend in with meat mixture in the skillet. Don't try to shortcut by adding them separately to the skillet. Bringing everything to a boil thickens the skillet dish and cooking it for a minute or two cooks away any raw flour taste. The thickness of the sauce can be adjusted by the amount of flour used.

Attribution

Photo credit: (c) Can Stock Photo / ildi