Beef Stroganoff, A Family Recipe

A family favorite. If you aren’t that much of a meat lover, feel free to lessen the steak and add more mushrooms and fresh onions! That’s my preferred way of doing it, but most of the time go with more meat when my brother’s home.
 This dish goes wonderfully with a green vegetable (I love roasted asparagus) it is best served over the classic egg noodles, but when in need white rice is fairly good as well. I hope your family enjoys another one of my family favorites, too! 

Beef Stroganoff


Ingredients 

For the steak
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper 
  • 1 pound flat iron steak cut in strips 
  • 2 tablespoons butter

Sauce 
  • 1/2 pound thinly sliced cremini mushrooms (ore more if you want!)
  • 1 thinly sliced sweet onion 
  • 2 cloves of garlic, finely minced 
  • 2 tablespoons butter
  • 3 tablespoons of flour 
  • 1 tablespoon of tomato paste (optional) 
  • 1 1/4 cup beef stock 
  • 1 cup sour cream
  • 2 tablespoons cooking sherry
  • Salt 
 
To serve- egg noodles or steamed rice

Directions 

For the meat-
Combine the flour, salt and pepper 
Toss the steak with the seasoned flour, making sure every piece is coated evenly 
Brown quickly on both sides (about 3-4 minutes total) in a large sauté pan with the two tablespoons of butter
Remove to a paper towel lined plate

For the sauce-
In the same pan melt two of the three remaining tablespoons of butter with garlic in the pan adding the onions, mushrooms and a dash of salt, stirring until onions soften and mushrooms start to brown
Add remaining tablespoon of butter and stir in flour until everything is coated, continuing to stir until flour starts to brown
Add tomato paste (if using) 
Add beef stock, gradually, stirring until the stock is incorporated 
Cook until mixture is thickened
Return meat to sauté pan
Stir in sour cream and sherry 
Heat thru
Serve


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