Saturday, 23 November 2013

Beef Stroganoff

This is a classic easy to put together dish, especially on a busy week night. I prefer to use a good cut of steak meat as I do not like chewy meat. I used rib eye steaks with a nice marbling of fat. I always double the recipe for leftovers if there is any left that is!


Kosher salt

1-1/2 lb. beef steak good cut, sliced 1/4 inch thick, slices cut crosswise into 1-inch pieces

Freshly ground black pepper

2 Tbs. canola oil

3 Tbs. unsalted butter

10 oz. white button mushrooms, cut into 1/4-inch-thick slices (4 cups)

1 cup finely chopped yellow onion (about half a medium onion)

1 Tbs. all-purpose flour

1 cup lower-salt beef broth

1 cup FULL FAT sour cream, at room temperature(low fat will curdle)

1 12-oz. package wide egg noodles

Bring a large pot of well-salted water to a boil over high heat.

Season the beef with 1 tsp. salt and 3/4 tsp. pepper. Heat 2 tsp. of the oil in a 12-inch skillet over medium-high heat until very hot. Add half of the beef and cook, stirring often, until the meat is nicely browned, do not overcook. Transfer to a plate and repeat with 2 tsp. of the oil and the remaining beef.

Remove the skillet from the heat. Add 1 Tbs. of the butter and the remaining 2 tsp. oil to the skillet and stir until the butter melts. Put the skillet over medium heat and add the mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid, about 5 minutes. Add the onions and cook, stirring occasionally, until the liquid has evaporated and the onions are beginning to soften, about 3 minutes more.

Sprinkle the mushroom mixture with the flour and stir for 15 seconds. Stir in the broth and bring to a simmer, scraping up any browned bits in the skillet with a wooden spoon. Add the sour cream and whisk until the sauce is smooth. Add the beef and any juices from the plate to the skillet. Cook, stirring often, until the sauce is barely simmering. Season to taste with salt and pepper.

Meanwhile, cook the noodles. Drain and return to the pot. Off the heat, add the remaining 2 Tbs. butter and stir to melt. Season to taste with salt and pepper.

Serve the beef Stroganoff over the noodles.

Print Recipe:Beef Stroganoff
Slice steak thinnly.

Cook and brown meat in hit vegetable oil, in batches.
Remove cooked/browned meat to a plate, sset aside.

In the same pan the meat was cooked, add oil  and butter.

Add mushrooms to the pan and cook until they start to release there juices.

Add onions, cook until soft.

Sprinkle flour over the mixture, stir.

Add beef broth.

Stir in beef broth.
Add sour cream.

Stir in sour cream.

Stir in cooked steak.

Thin sauce with beef broth if needed.

Serve over egg noodles.

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