Natashas Beef Stroganoff

Beef Stroganoff

This is a restaurant quality recipe! 

I love how quick and easy it is to make, so much so, that I cooked it two days in a row. Which got me thinking... this is actually two recipes in one.

If you stop before adding the creams – you will have cooked up a delicious Beef and Mushroom dish in rich brown sauce instead of stroganoff. Both options will make for a quick meal that will surely satisfy.

Beef and Mushrooms in a Rich Brown Sauce

Creamy Beef Stroganoff

 I found this recipe at Natashas Kitchen. It was my first visit, but it won’t be my last. She has a beautiful blog with how to videos that will empower you to make her recipes. I did tweak the recipe to my liking the second time I made it. I encourage you to do the same when you cook this dish the second time.

My favorite beef broth in a can is Swansons and beef base is Knorr

 My Notes to You…

·         Noodles- use 8oz. if you want it saucy or 12oz. if you want it less saucy - but still saucy (I use 12oz.) Also, cook your noodles 1 minute less than the suggested time.

·         Meat- Sirloin is an excellent choice that cooks up tender and is affordable, just make sure to cut against the grain when slicing to assure tenderness. Tenderloin is a special occasion cut and if you can find tenderloin chunks (random pieces of the trim) they will be about half the price. However, I would not buy tenderloin steak to slice up for this dish, it’s just too expensive.

·         Sauce- you can add the Worcestershire, Dijon, salt and pepper to the beef broth so you don’t need to measure when cooking.

·         Mushrooms- I prefer the white mushrooms to the brown, because they are more tender when cooked.

Beef Stroganoff

1 pound sirloin steak, sliced thin across the grain

1-2 Tbsp. olive oil

2 Tbsp. butter

1/2 med. onion, finely chopped

1 clove garlic, minced

1 pound white mushrooms, sliced thick

1 1/2 Tbsp. flour

1 1/2 cups beef broth

1 Tbsp. Worcestershire sauce

1/2 tsp. Dijon mustard

1/2 tsp. kosher salt

1/4 tsp. black pepper

1/2 cup heavy whipping cream

1/2 cup sour cream

8 to 12 oz. uncooked egg noodles – cooked 1 minute less than suggested on the package (about 4-5 min.)

·         Spread sliced meat out on the cutting board or plate in a single layer and sprinkle with kosher salt and black pepper. You only need to do this on one side.

·         Place a large skillet or dutch oven over med-high heat. Add 1 Tbsp. olive oil and when the pan is very hot, add half of the beef slices in a single layer and cook for 1 min. per side without stirring. COOK UNTIL JUST BROWNED. Remove beef from the pan to a bowl (don’t cover) and repeat with the other half of the beef, adding more oil if needed.

·         In the same skillet add 2 Tbsp. butter, chopped onions then garlic (in that order so the garlic won’t burn) and cook for about 1 min. scraping up anything that stuck to the pan.  Add mushrooms and cook for about 5 min. or until most of the liquid has evaporated and the onions and mushrooms are soft and lightly browned.

·         Add 1 1/2 Tbsp. flour to the pan and stir into the mushrooms until absorbed (about 1 min.)

·         Pour in the beef broth, Worcestershire, Dijon, kosher salt and pepper; stir till thickened.

·         Add cream and simmer for 1-2 min.

·         Add beef with any accumulated juices to the pan and simmer until beef is heated through.

·         Remove from heat, stir in about 2-3 Tbsp of the sauce to the sour cream to temper it so it won’t curdle. Then add it to the pan and stir to mix.

·         Toss with cooked egg noodles.