Sunday, December 17, 2006

Beef Stroganoff

1 lb sirloin (i like center cut, thin sliced)
4 Tbsp flour, divided
1 tsp salt
4 Tbsp butter, divided
1/2 c chopped onion
1 clove garlic, minced
8 oz sliced mushrooms
1 1/2 c beef broth/stock (I like kitchen basics)
1 can cream of mushroom soup
1 c sour cream
1 Tbsp Worcestshire

Freeze beef for 15 minutes or so to make it easier to slice. Slice into 1/4 x 1 in slices across the grain. Combine 1 Tbsp flour and salt and coat meat.

Heat large skillet on med-hi heat and melt 2 Tbsp butter. Saute onion until soft and translucent, about 10 minutes. Then add beef and quickly brown on all sides. Add mushrooms and saute for 3 or 4 minutes, then add garlic and saute until fragrant, about 60 seconds. Remove meat and mushrooms from pan using slotted spoon. Add 2 Tbsp butter to pan drippings and stir in 3 Tbsp flour and cook until combined and bubbly, stirring constantly. Add beef stock and whisk until thick and bubbling, about 4-5 minutes. Add cream of mushroom soup and stir until completely combined. Reduce heat to med-low and return meat and mushrooms to pan. Stir in sour cream and worcestshire, cooking slowly just until heated through. Do not boil. Serve over hot egg noodles.

1 comment:

Shannon Morrison said...

Lately I prefer it without cream of mushroom soup.