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Monday, July 2, 2012

Beef Stroganoff

I used to make this for my husband back when we were first dating. I don't use flour; rather, I reduce the broth mixture and thicken only with sour cream. The result is slightly thin and very rich. This recipe serves 4.

2 Tbsp butter
1 small onion, cut into small pieces
1lb steak, cut into bite size pieces
1 cup beef broth, or water with 1 bullion cube
1/4 cup red wine
1 Tbsp dijon mustard
Salt and pepper
1 6.5oz can mushrooms, drained
1 cup sour cream
4 handfuls egg noodles





Melt the butter in a large skillet and cook the onions until translucent. Add the beef and brown the edges. Add broth, wine, and mustard; let this simmer uncovered. The time it takes you to boil water and cook pasta should be plenty.
While the beef is simmering, boil water and cook egg noodles. Drain and set aside.
Once the beef mixture has reduced by about half, turn off the heat and add mushrooms and sour cream. Turn the heat back on very low, and stir until combined and heated through. Season with salt and pepper and serve over noodles.

Tip: Want to keep that wine at a crisp cellar temperature? Set it on or near the air conditioning vent.