My Nana was a really good cook & besides her Popovers, this was one of my favorite recipes that she used to make. So when I make this, it feels like I’m getting a hug from her.
Beef Stroganoff
1 ½ lbs. Top Sirloin Steak, or similar, sliced about ¼ inch thick pieces
1 8 oz package Mushrooms, sliced
1 medium Onion, sliced
2 cloves Garlic, finely chopped
1 cup (8oz) Sour Cream
1 cup Beef Stock/Stock/Boullion
2 Tablespoons Neutral oil for frying like Canola, Sunflower, etc.
Salt & Black Pepper
2 Tablespoons Dry Cooking Sherry (optional)
Egg Noodles- cooked to package directions
Heat saute pan over medium high heat & brown sliced meat in batches about 45 seconds-1 minute per side. Remove & place in separate bowl. After all the meat has browned, add in the sliced onion & cook for a few minutes stirring occasionally. Add in garlic, cook about 1 minute then add in mushrooms. Cook stirring occasionally for a couple of minutes then taste & adjust salt/pepper. Add in the Sherry *optional & let the alcohol cook off, about a minute or so. Add in the beef plus any juices that collected as well as 1 cup of Beef Broth. Reduce heat to medium & add in sour cream. Stir until mixed in well. Give it one last taste & add more salt/pepper as needed.
Serve Stroganoff on a bed of egg noodles & enjoy!
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14 окт 2024
