Weeknight Beef Stroganoff

My mom used to make beef stroganoff for special occasions when I was young.  It’s still one of my brother’s favorite dishes.  I came across this recipe that is so similar to my mom’s, and such a cinch to make!  I’ve made it several times now.  Mid week!  Easy and so tasty!  And a great way to introduce steak to your littles.

Speaking of steak, this dish doesn’t require an expensive cut.  Sirloin is what most people use.  I used Rib Eye because that is what I had in the freezer.  Any cut would work.

The first time I made this, I used a whole can of tomato paste, because I didn’t want to throw away what was left in the can.  I could instantly tell that the sauce was too tomato-y, so I added more broth and it turned out just fine.  The second time I did this, I only used the recommended amount, and it was also very good.  So, you can’t really go wrong.

Weeknight Beef Stroganoff

Sarah Nolan

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Servings 4

Ingredients

  

• 2 Rib Eye Steaks thinly sliced
• 2 Tablespoons olive oil
• 1 Medium onion diced
• Mushrooms sliced (8 ounces)*
• 2 Tablespoons all-purpose flour
• 2 Cups beef broth
• 3 Tablespoons tomato paste
• 3 Tablespoons dry sherry
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon dried thyme
• 1 Cup sour cream**
• 2 Tablespoons chopped parsley

Instructions

 

• Cook egg noodles in boiling salted water until al dente (soft but still a bite); toss with butter once cooked (about 2 tablespoons), and set aside.
• In a large skillet, heat oil and add the beef in batches, so that the meat doesn't overcrowd and boil. The beef will cook very quickly. Cook for about 2 minutes per side, depending how thinly you sliced your steak. Remove to a plate and set aside.
• Add in the onion and cook until translucent, about 5 minutes.
• Add in the mushrooms and cook until soft, another 5 minutes.
• Sprinkle in the flour and stir for 1 minute.
• Stir in the beef broth and tomato paste and stir until the sauce thickens a little, about 2 minutes.
• Return the beef, and all its juice, to the pan.
• Add in the sherry, salt, pepper, and thyme.
• Reduce the heat and allow the sauce to simmer for about 5 minutes.
• Remove the pan from the heat and add in the sour cream.
• Sprinkle chopped parsley into the sauce, reserving some for garnish.
• Serve over buttered egg noodles.
• Enjoy!

Notes

*If you buy the package of pre-sliced mushrooms, they measure 8 ounces
**You can use whatever type of sour cream you like, but full fat makes this dish much more scrumptious

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