Serves 6
A classic favorite and easy to prepare. Serve on a bed of warm egg noodles with fresh chopped dill or parsley.
3 tablespoons butter or
vegetable oil
2 ˝ pounds Top Sirloin or beef
tenderloin, thinly sliced
1 onion, chopped
salt and pepper
2 cups sliced mushrooms
1 tablespoon tomato paste
2 teaspoons Worcestershire
sauce
2 tablespoons flour
1 ˝ cups red wine
2 cups of beef stock or 1
can
1 cup sour cream
Chopped parsley or dill -
optional
30 minutes before you are going to make the stroganoff, remove meat from refrigerator and allow to come to room temperature (for more even cooking).
In a large skillet over
medium high heat, add 2 tablespoons of butter and bring to sizzle. Salt and
pepper meat. Add meat to cover bottom of pan but do not overcrowd. Brown on
both sides and remove to plate. They do
not have to be completely cooked at this point. Continue to brown remaining beef in batches.
Add 1 tablespoon of butter
or oil to pan, and add onions and cook until lightly browned and translucent,
about 8 minutes. Add mushrooms and
season with salt and pepper. Sauté until lightly browned and they have given up
most of their liquid. Add tomato paste, Worcestershire sauce, and flour and
stir to incorporate and cook for 1 minute.
Add wine and bring to boil and cook for 2 minutes. Add stock and bring to boil. Reduce heat to medium and cook for 15
minutes. (At this point, you can
reserve the onions and mushrooms until you are 15 minutes away from serving in
the refrigerator. To serve, reheat
sauce and add beef and continue following recipe.) Add beef and any accumulated
cooking juices. Taste for
seasoning. Add sour cream and cook
until slightly thickened about 5 minutes.
Sprinkle with parsley or dill and serve over noodles.