Wednesday, June 16, 2010

Easy Beef Stroganoff

My friend Bonnie shared this recipe with me and my family loves it. A simple one pot meal that's easy and satisfying. This dish is excellent right after it has been cooked, but amazingly it's also yummy the next day reheated.

My notes to you...
Ask your butcher if he has any tenderloin chunks (random pieces of the trim from the tenderloin). They don’t have them very often, but if they do, they will be about half the price of tenderloin and be delicious in this dish. If they don't, I wouldn’t buy tenderloin and slice it up for this dish, because it’s too expensive.

The other option is a well marbled sirloin steak which works equally well in this dish and is usually what I use.

The trick to keeping  your meat tender and juicy is to brown it in a hot pan and don't over cook it (keep it med-rare) and remove it from the pan when making the sauce. The meat will cook through when you add it back to the sauce.


1 ½ pounds sirloin or tenderloin, sliced thin across the grain
2 cloves garlic, minced
2 tsp. kosher salt, divided
½ tsp. black pepper, divided
2 Tbsp. flour
3 Tbsp. olive oil, for frying
1 med onion, finely chopped
1 pound mushrooms, sliced thick
1 14 oz can beef broth
¼ cup ketchup
1 Tbsp. red wine vinegar
1 tsp. worcestershire sauce
1 12 oz. pk. egg noodles
1 cup sour cream or heavy whipping cream or a combo of both

1. Bring a large pot of salted water to a boil and cook egg noodles for one minute less than suggested on package (4 – 5 minutes).

2. Slice the meat into thin strips across the grain.

3. Place meat in a bowl and season with 1 tsp. kosher salt and ¼ tsp. black pepper and mix to distribute the seasonings evenly.

4. Heat a heavy bottomed skillet or large saut̩ pan on med Рhigh and add 2 Tbsp. olive oil.

5. Toss the seasoned beef with the flour and mix well to coat all the meat.

6. Brown meat in the olive oil to a med rare and remove from the pan.

7. Add 1 Tbsp. olive oil to the pan and add onions and garlic (in that order so the garlic won’t burn). Cook until the onions are soft.

8. Add the mushrooms and cook for 2 – 3 minutes.

9. Add the beef broth, ketchup, red wine vinegar, and worcestershire.

10. Season with 1 tsp. kosher salt and ¼ tsp. black pepper.

11. Add the meat back to the pot and stir to mix.

12. Add the egg noodles and stir to mix.

13. Remove the pan from heat and mix in the sour cream or heavy whipping cream.

14. Serve with crusty French bread.

No comments:

Post a Comment