Beef Stroganoff
We have been making this dish for years. It’s a great basic beef stroganoff recipe. I have substituted hamburger in place of steak at times. Serve over cooked egg noodles.
Beef Stroganoff
Ingredients
- 2 pounds beef tenderloin, sirloin or round steak thinly sliced
- 3 tablespoons all-purpose flour
- dash of salt
- 4 tablespoons vegetable oil, divided
- 1 medium onion diced
- 2 cloves garlic minced
- 3 cups baby bella mushrooms sliced
- 4 tablespoons butter
- 6 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 teaspoons instant beef bouillon
- 2 cups sour cream
- 1/4 cup dry white wine
- 1-1/4 cups water
Instructions
- Partially freeze the beef so you can slice very thinly against the grain.
- Preheat a dutch oven over medium heat and add a little oil.
- Place flour on a plate and add salt, mix; stir to mix..
- Dredge the sliced beef in the flour mixture and place in Dutch oven, browning on each side (add a little more oil when needed). Sautee beef in batches until all are browned. Pull meat out and keep in a bowl on the side.
- Add a little more oil to the Dutch oven, add onion, garlic and mushrooms and cook down, about 5 to 8 minutes. Onions should be soft. Remove from the pan and add to the same bowl with the meat.
- Add butter and flour to the pan to make a rouge.
- Add remaining ingredients, when mixed well add back into the Dutch oven the meat and mushroom mixture. Combine and cook for about 15 minutes until heated through.
- Serve over cooked egg noodles.