Beef Stroganoff
Always looking for a new recipe to try, that's me! I know, Beef Stroganoff is a classic dinner, and too many is also comfort food. Believe it or not, I've never made it before. I figured "no time like the present!"
Here is the recipe I used, modelled after this recipe over at The Hungry Apple.
1 tablespoon olive oil
1/2 cup onion, diced
2 cloves garlic, minced
1 1/2 lbs steak
1 lb mushrooms, washed and cut into pieces
2 cups beef broth
1 1/2 cups sour cream
Flour
Fresh ground pepper
Egg noodles
1/4 cup cold water
Slice the steak into thin strips. Lightly sprinkle with flour and grind fresh pepper over the steak (to taste). Set aside.
In a large pan, heat the olive oil. Sauté the onion and garlic for 3-5 minutes. Add the steak, continue to sauté for approximately 5 minutes, or until most of the pink is gone. Add the mushrooms and broth, reduce heat, and simmer for 15 minutes.
While the beef mixture is simmering, cook your egg noodles, according to the package directions.
After the beef has simmered for 15 minutes, make a roux with 1/4 cup cold water and 1/3 cup flour. Add the roux to the broth and whisk well. Add the sour cream and whisk again. Serve over cooked egg noodles.
VERDICT:
This was really tasty. The kids thought there were too many mushrooms, so next time I would make this with less mushrooms than what is called for in the recipe. Otherwise, this was a nice, comforting dinner! Will make it again!
2 cloves garlic, minced
1 1/2 lbs steak
1 lb mushrooms, washed and cut into pieces
2 cups beef broth
1 1/2 cups sour cream
Flour
Fresh ground pepper
Egg noodles
1/4 cup cold water
Slice the steak into thin strips. Lightly sprinkle with flour and grind fresh pepper over the steak (to taste). Set aside.
In a large pan, heat the olive oil. Sauté the onion and garlic for 3-5 minutes. Add the steak, continue to sauté for approximately 5 minutes, or until most of the pink is gone. Add the mushrooms and broth, reduce heat, and simmer for 15 minutes.
While the beef mixture is simmering, cook your egg noodles, according to the package directions.
After the beef has simmered for 15 minutes, make a roux with 1/4 cup cold water and 1/3 cup flour. Add the roux to the broth and whisk well. Add the sour cream and whisk again. Serve over cooked egg noodles.
VERDICT:
This was really tasty. The kids thought there were too many mushrooms, so next time I would make this with less mushrooms than what is called for in the recipe. Otherwise, this was a nice, comforting dinner! Will make it again!
More posts from
