Beef Stroganoff: A Classic Comfort Food that Brings Love to the Table
Beef Stroganoff is a classic dish that has been around for centuries. It is believed to have originated in Russia during the 19th century, and was traditionally served with sour cream and noodles. However, this dish has since evolved, and there are now many variations that exist.
In the early 1990s, Beef Stroganoff was not a common dish to serve at dinner parties, especially among the more sophisticated crowd. However, one woman, May, knew the power of this simple dish. Her Beef Stroganoff was a memorable dish that stood out amongst all the fancy dishes served at dinner parties. What made her dish so special was the love that she put into it.
Today, Beef Stroganoff is still a popular dish, and it is a great comfort food that can be enjoyed with friends and family. This dish is perfect for those who want to create a warm and welcoming environment at their dinner table.
To make Beef Stroganoff, you will need a few simple ingredients. Start by cooking strips of beef in a pan until they are browned. Then, add mushrooms, onions, garlic, and beef broth, and let the mixture simmer for a few minutes. Once the mixture has cooked down, add some sour cream and stir until everything is well combined.
To serve Beef Stroganoff, you can either spoon it over a bed of egg noodles or serve it with mashed potatoes. This dish is versatile and can be paired with many different sides, such as a side salad or roasted vegetables.
Beef Stroganoff may not be the fanciest or most complicated dish, but it is a classic that has stood the test of time. This dish is perfect for those who want to create a warm and welcoming environment at their dinner table. It is a dish that is made with love, and that love is sure to be felt by anyone who is lucky enough to enjoy it.
- 1 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon sweet Hungarian Paprika
- 2 ½ lbs boneless sirloin steak cut into 1 inch cubes
- 8 tablespoons unsalted butter divided and melted
- 3 packages (8 oz each) sliced fresh mushrooms
- 1 medium onion chopped
- 2 teaspoons garlic minced
- ½ cup dry white wine
- 3 cups beef stock
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 cups sour cream
- 1 lb Egg Noodles cooked for serving
- Chopped fresh chives or parsley optional for serving
In a large ziplock plastic bag, mix together the flour, salt, pepper, garlic powder, and paprika. Add cubed beef and shake until coated with flour mixture.
Heat 6 tablespoons butter in a large heavy nonstick or iron skillet over medium high heat. Remove beef from ziplock bag, shaking off excess flour, and add beef to pan. Brown quickly on all sides, about 10 minutes, remove from pan and set aside.
In the same skillet adjust the heat down to medium and add the remaining two tablespoons of butter. Add the onions, mushrooms, and garlic. Cook until onions are translucent and the mushrooms have softened, making sure not to burn the garlic, about 10 minutes. Remove from pan and set aside with the beef, (I like to add them to the same bowl as the beef).
To the same skillet add the white wine, scrape up all the brown bits, turn the heat up to medium high and bring to a slight boil, reduce wine by half. Stir in the beef broth, tomato paste, and Worcestershire sauce, mix well. Bring stock up to a slight boil and then add the beef, onions, and mushrooms back into the pan, along with any accumulated juices. Give it a good mix, reduce the heat to low and cover. Simmer for about 45 min to 1 hour, until meat is very tender. Stirring occasionally as needed. While the sauce is simmering prepare your Egg Noodles.
Once the sauce is done and the beef is very tender, place the sour cream into a large measuring cup. Begin to temper the sour cream by ladling a little bit of the sauce into the sour cream at a time, whisk until smooth, (try to scoop out just the liquid, leaving the beef and mushrooms in pan). Repeat the process until enough of the liquid has been incorporated into the sour cream. Slowly add the tempered sour cream mixture back into the pan, mix well, and simmer on low until warmed throughout, (do not bring to a boil). Adjust any seasonings, and salt and pepper to taste, (I usually need to add more salt and pepper at this point).
Serve over cooked Egg Noodles. Sprinkle with chopped parsley or chives, (optional). Enjoy!