Beef stroganoff is actually quite easy to make…and it’s quick as well. Just right for a weeknight meal. It starts with great quality lean beef that will be tender in the final dish. And of course sour cream and pepper really make the sauce. I serve this over egg noodles (although any pasta will do), and with warm crusty bread on the side with butter.
Time: 45 minutes
3 Tbsp butter
1 large (or 2 small) yellow onions, halved and thinly sliced
3 cloves garlic, minced
8 oz mushrooms, sliced (I prefer mine relatively thick)
1 lb boneless sirloin steak, sliced 1/4″ x 2″ strips
1 cup dry white wine
1 cups beef broth
1 Tbsp flour mixed with 1 Tbsp water
1 Tbsp Worcestershire sauce
1 heaping tsp of Dijon mustard
1 cup sour cream
1/4 cup finely chopped parsley
salt & pepper
In a large skillet, melt the butter over medium heat. Add the onions, garlic and mushrooms and salt lightly. Stir and cook until onions and mushrooms are softened, about 8-10 minutes. Be careful not to let the onions or garlic brown, reducing the heat if needed. Remove the pan contents to a bowl. In the same skillet, add 1 Tbsp olive oil and increase heat to medium high. Brown the beef slices on both sides in a single layer, doing in multiple batches. Remove the beef to a bowl once browned.
Deglaze the pan with the white wine and reduce over high heat by half. Add the beef broth and reduce by half again. Stir in the flour/water mixture and cook until slightly thickened, about 2-3 minutes. Off the heat, stir in the sour cream, Dijon mustard and Worcestershire sauce, and mix until well blended. Return all veggies and beef to the pan and rewarm over low heat. Add almost all of the chopped parsley, reserving a small amount to sprinkle over the served dish. Taste, and season with salt and a generous amount of freshly ground black pepper. Serve over buttered egg noodles.