Beef Stroganoff: From Russia with love: The Meal you didn't know you needed in your repertoire
Updated: Oct 20, 2022
There are some meals that are in my cachet that I make that when people see them they immediately go "why". This meal may be one of those for you at first glance. I will admit it's not the most glamorous in terms of aesthetics but for me stroganoff is definitely one of those dishes that is so hearty and satisfying on a cold day and so easy to put together with pantry staples you usually have on hand. If you're not a beef eater you can also definitely substitute sautéed chicken strips in this recipe or leave it out all together and triple the mushroom quantity. Try it, trust me and take a walk on the wild side (yes I am also fully aware by my comment that we may have two different renditions of the verbiage wild side, wink wink).
1 lb top sirloin steak, thinly sliced into strips (save time and buy the pre cut packages in your grocery meat aisle)
2 Tbsp olive oil
2 Tbsp unsalted butter
1/2 medium onion, finely chopped
1/2 lb baby bella mushrooms, thickly sliced
2 Tbsp of minced garlic
1 Tbsp all-purpose flour
1/2 cup of white wine
1 cup beef broth or chicken broth
3/4 cup heavy whipping cream
1/4 cup sour cream
1 Tbsp Worcestershire sauce
1/2 tsp dijon mustard
1/2 tsp salt
1/4 tsp black pepper
1 bag of egg noodles or the pasta of your choice you have on hand that is shaped
Cook egg noodles or choice of pasta according to instructions and set aside
Place a large pan over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking until just browned and no longer red. Remove beef to a plate and cover to keep warm.
Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee for about 5 minutes until you see mushrooms begin to soften
Add garlic and sauté 1 minute until fragrant. Add 1 Tbsp flour and sauté another minute stirring constantly.
Pour in 1 cup of the broth and 1/2 cup of white wine, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened.
lower heat and add sour cream into the pot mixture
Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.