Beef Stroganoff

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!

Beef Stroganoff
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Beef Stroganoff

Servings 4 people

Ingredients

  • 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

Seasoning Paste

  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  • 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.
BEEF STROGANOFF

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