With it being harvest time, the markets are full of the most amazing looking vegetables. When I saw a bag of fingerling potatoes, they were coming home with me one way or another. The first meal with them I made creamy dill potatoes, always a tasty hit. For the last of the batch, I wanted to also use up some sour cream and settled on beef stroganoff. (The fingerlings were so good that the Hubby, who isn’t that big of a potato fan, had two helpings of each recipe.)
I settled on a beef stroganoff recipe from Natasha’s Kitchen and it came out wonderfully. Only a few minor changes were made, and it was delicious for supper and then lunch the next day, and I knew I wanted to share with you.
The best thing about beef stroganoff is that it is basically a dish made of gravy. A creamy mushroom gravy, which is only made better by adding strips of seared beef to the flavor profile. And I am definitely a sucker for gravy or sauce!
- 1 lb top sirloin steak thinly sliced into strips
- olive oil or lard
- 1 small onion (finely chopped)
- 1/2 lb brown mushrooms (thickly sliced)
- 3-4 garlic cloves (minced)
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 3/4 cup heavy whipping cream
- 1/4 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dijon mustard
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Brown the beef, in batches, in a bit of olive oil / lard. Removing from the pan and setting aside.
- Add another couple tablespoons of oil / lard to the pan and saute the onions and mushrooms until the mushrooms have browned.
- Add the minced garlic and saute for a minute.
- Add the flour and saute again, for another minute.
- Add half of the beef stock to deglaze the pan, then add the remainder of the stock and the heavy cream.
- When the mixture has thickened slightly, add the beef back into the pot. Simmer for a couple minutes.
- Add some of the liquid to the sour cream, mixing together, then adding it to the pan. Stir to combine.
- Combine the seasoning paste ingredients in a small bowl. Add the mixture to the pan and let simmer for a couple minutes, tasting for any needed salt and pepper.
- Serve over potatoes or egg noodles.