Beef Stroganoff
Rated 5.0 stars by 1 users
Category
Beef
Servings
4-6
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
-
1.5 lbs of sirloin steak or filet mignon, sliced in thin strips
-
½ cup flour + 1 T., divided
-
1 teaspoon salt
-
½ teaspoon pepper
-
½ teaspoon garlic powder
-
2 T. Olive oil
-
2 T. Butter
-
1 small onion, chopped finely
-
8 oz. White mushrooms, sliced
-
2 cups beef broth
-
1 cup sour cream
-
1 teaspoon Dijon mustard
-
3 T. Tomato paste
-
1 T. Worcestershire sauce
-
¼ parsley, chopped
-
1 package wide egg noodles, cooked according to package directions
Directions
Combine ½ cup flour, salt, pepper and garlic powder. Dredge the beef strips. Heat a large pan and add the butter and olive oil. Quickly brown the meat on both sides then remove from pan and set aside. Don’t over cook the beef at this stage.
Drizzle a little more olive oil or butter to the pan to sauté the onions and mushrooms. Sprinkle with 1T. Flour and cook until mixture is tender.
While the onion/mushroom mixture is cooking, in a small bowl, combine the sour cream, Dijon, tomato paste and Worcestershire sauce and stir. Add about ¼ cup of the beef broth and stir until you have a smooth paste. * At this point, you can start to heat the water for your egg noodles.
Add the beef broth to the onion/mushroom mixture and cook until mixture boils. Now add the cooked beef strips to the mixture and cook for about 5-7 minutes.
Cook egg noodles, drain and add 2 T. Butter and chopped parsley. Mix together and cover. Set aside until ready to serve.
Turn off heat and add sour cream mixture and stir to combine. You do not want to boil at this point.
Serve over buttered parsley noodles.
Leave a comment