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This recipe begins with a high quality meat such as a tenderloin steak. Less tender meat will result in less flavorful and tougher meat chunks. Also it is important to use a good, full bodied beef stock. I recommend using beef bouillon paste in a jar. Stroganoff can be served over noodles or rice. I prefer wide egg pasta noodles. Brown or wild rice is also delicious.
Beef Stroganoff Recipe Instructions
1 to 1 1/2 pounds high quality, uncooked beef steak
2-3 Tablespoonsolive oil
4-5 large brown or white mushrooms
1 largeyellow sweet onion
2 cups beef stock
2-3 Tablespoonscorn starch dissolved in 1/4 cup cold water
1 pintsour cream
Salt and pepper
Salt and pepper both sides of the steak. In a hot frying pan with about two tablespoons of olive oil, very quickly brown each side of the steak so it is still red in the center. Remove it from the pan and set aside.
Slice the onion into about 1 to ½ inch chunks. Saute onions in the steak pan and oil until tender and translucent.
Slice the mushrooms into ¼ inch slices and add to the onions. Add another tablespoon of olive oil and saute gently until the mushrooms are tender and browned.
Add 2 cups of beef broth and bring to a boil. Add the dissolved cornstarch and water. Stir until thickened.
Slice the steak into diagonal bite size pieces. Add to the vegetables and thickened broth. Add the sour cream and test until the mixture is as warm as you like. Avoid boiling as the sour cream may curdle. Taste it to see if it needs seasoning. If you prefer your meat cooked more fully, you can let it cook longer in the beef broth and veggies before adding the sour cream.
This post was contributed by
Becky Palmer, a recently retired teacher, spent 30 years teaching and has a Masters in Education from Gonzaga University. Currently, Becky enjoys time with her 9 grandchildren and lives in Spokane, WA.