Beef Stroganoff is a delicious meal made with beef and served in a creamy, beefy broth. Mushrooms can be optional, if you like them! Serve over egg noodles, rice, or mashed potatoes! This dish goes great with a side of Steamed Broccoli with Butter Drizzle. It can also be served with Perfect Mashed Potatoes instead of egg noodles. #sonomnom4u #beefstroganoff
2 lb beef (I use sirloin), sliced into 1" wide x 1/4" thick strips
4 TBSP Olive Oil
1 medium onion, chopped
4 TBSP butter
1 pint baby bellas mushrooms, sliced
3 cloves garlic
3 cups beef broth
2-1/2 cups heavy cream
1/4 cup flour
3 TBSP sour cream
2 TBSP worcestershire sauce
1 tsp dijon mustard
1 tsp salt
1 tsp fresh cracked pepper
CHOOSE: 1 bag packaged egg noodles, boiled per package instructions, white rice or mashed potatoes
Fresh parsley sprigs (garnish)
Cook the rice, egg noodles, or mashed potatoes and set aside.
In a hot iron skillet, add 4 TBSP olive oil, and a single layer of beef strips. Brown them, flip them, brown them again and place them on a plate for later. Repeat until all beef strips are browned. Cook only 1 layer of beef and don't overlap pieces. Do several batches just like this until all meat strips are cooked and on the plate. Set aside.
Now, heat butter in a pan until melted. Don't burn the butter! Add chopped onion and garlic and cook it until the onion becomes translucent. Add baby Bella mushrooms and cook until done. Add flour and mix in until everything is coated in flour. Add beef broth and wisk the flour in to smooth it out. Add dijon, worcestershire, sour cream, salt, and pepper and stir utnil blended. Add the heavy cream and cook until your sauce is a thick, creamy sauce.
Serve meat strips and sauce over noodles, mashed potatoes, or rice/ Sprinkle with fresh chopped parsley.
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