When I was a youngster both my parents worked full time.Since they were so busy, many nights we had quick weeknight meals of the boxed variety. One of my favorites for years and years was Beef Stroganoff. I loved the meat flavors with the egg noodles, and that creamy gravy. Although it was out of a box, it was one of the meals I always looked forward to.
A few weeks back I had bought some boneless top sirloin roast steak and I’ve already posted one recipe that I made them with, this is the other. I’ve been wanting to try to make my own Beef Stroganoff for a while now, and figured this would be a great time! Of course I typically make most things myself, so I’ve done some studying through the years on how to make an authentic stroganoff. Well, there was no time like the present, and it was a hit! This is a great, hearty meal, and the man in your life will love it.
Now, for those that may not know what Beef Stroganoff is, here is a definition I found on dictionary.com
[straw-guh-nawf, stroh–] noun, Cookery.
And that’s basically it! There’s many variety and techniques, but that’s the beauty (and art) of creating dishes, there are so many approaches to making one single dish. It’s all in the interpretation. This is why I love to cook! Something about seeing single, simple ingredients come together to make a sauce, or icing, pudding, whatever it is. It makes you feel so powerful! And knowing that you are feeding something you created to your family, the most important people in your lives. That’s pretty powerful stuff! Hope you enjoy.
- 1-1/2 to 2 pounds boneless top sirloin roast steak
- salt and pepper to taste
- 2 tablespoons butter or margarine, divided
- 1 tablespoon extra virgin olive oil
- 2 tablespoons all purpose flour, divided
- 1 1/2 cup beef broth
- 1 small yellow onion, sliced into small strips
- 2 large cloves garlic, chopped
- 1/4 cup worcestershire sauce
- 2 tablespoons red wine
- 1/4 cup sour cream
- 1 cup chopped or sliced mushrooms
- 3 green onions, sliced
|Cut beef into strips or chunks about 1-2 inches large. Season liberally with salt and pepper to taste.|
|Melt one tablespoon butter in a pan. Blend in your flour to create a roux. Whisk until smooth.|
|Slowly add in your beef broth, stirring and cooking until thickened and smooth.|
|Heat the remaining one tablespoon of butter or margarine in a separate skillet with extra virgin olive oil.
Add the meat.
|Once the meat has begun browning, add the strips of onion. stir and cook together until meat has browned and onions are cooked to tender.|
|Add chopped garlic, Worcestershire sauce, and red wine.|
|Cook until the sauce and wine has reduced a bit and the garlic is tender.|
|Add the meat and sauce to the beef broth mixture. Simmer on low for about 10 minutes, covered.
Then add the mushrooms and sour cream.
|Stir until well combined, and heat through but do not boil.|
|Serve over buttered egg noodles, sprinkle with chopped green onions and season as desired.|