I have been making quite a few “classic” recipes lately. Comfort food and familiarity seems to be what my family is craving. I bought a few roasts that I cut into steaks. I decided to use them over a couple of days in different dishes so that I wouldn’t have to freeze them. I love beef I can bring home and cook. I always think it tastes better.
The picture is fuzzy as the dish was steaming hot! It tastes far better than it looks.
Verdict: My family always loves this dish. It is such a classic. I love that it is made without all the cream of soups and has some wine in it for extra flavor. It is delicious each time.
I served this with a side of green beans and a green side salad to complete the meal.
Classic Beef Stroganoff'
- 2 pound steak, trimmed of excess fat and cut into thin strips (freeze for 20-30 minutes to aid in cutting thin strips)
- salt and black pepper
- 2 tablespoons vegetable oil
- 5 tablespoons butter divided
- 1 medium onion, thinly sliced
- 8 ounces mushrooms, your choice sliced
- 2 cloves garlic, crushed
- 1 cup dry white wine
- 1/4+ flour
- 1 1/2 cups sour cream
- 2 tablespoon Dijon mustard
- 3 tablespoon Worcestershire sauce
- 3 cups beef stock
- 1 (10 oz) package wide egg noodles, for serving if desired*
- parsley and or chives, for topping if desired
- Bring a large pot of lightly salted water to a boil.
- Season the beef with a generous sprinkling of black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook until it starts to turn brown in some spots. Flip the pieces and continue cooking until deep golden brown but still undercooked. Transfer the beef to a bowl and return the skillet to the stove top on medium-high.
- Add 1 tablespoon butter to the skillet and allow it to melt. Add the onion and a pinch of salt over the onions. Cook stirring up the browned bits in the pan. Once the onions are softened, 4 to 5 minutes add 2 more tablespoons of butter and the mushrooms. Cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, 1 or 2 minutes. Pour in the wine and bring to a slow boil. Reduce the heat to medium and simmer until alcohol evaporates, about 5 minutes.
- Sprinkle the flour over the mushroom mixture and stir until incorporated. Stir in the sour cream, Dijon, Worcestershire sauce and black pepper (to taste). Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes. If sauce needs to thicken a bit more sprinkle an extra little bit of flour over the sauce and stir until thickened.
- While the sauce reduces, cook the egg noodles according to the package directions to al dente. Drain and toss with the remaining 2 tablespoons butter.
- Fold the beef and any accumulated juices from the bowl into the sauce and heat, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
- Divide the noodles between 4 bowls and top with the sauce and beef. Serve with parsley and chives as desired.
*Try to find the thick Amish style egg noodles if possible. The mass produced thinner egg noodles are okay but the thicker, heartier egg noodles make for a better dish.