Tender slices of beef cooked to perfection in a flavorful beef, wine and sour cream sauce and poured over egg noodles. This is a classic beef stroganoff dish that I’m sure you’ll enjoy. Add your favorite vegetables and a piece of crusty bread and you’ve got a meal the whole family will enjoy!
Ingredients: Beef Stroganoff
1 1/2 lbs. chuck steak or sirloin (sliced)
1/4 onion (small dice)
1/2 teas. salt
1/4 teas. pepper
2 cloves garlic (minced or crushed)
1 tbsp. olive oil
1 tbsp. flour
1/2 cup Merlot (or any good dark red wine)
1 cup beef broth
1 1/2 big tbsps. sour cream
Start by slicing your meat into strips about 1 1/2 to 2 inches long and 1/2 inch wide and about 1/8 inch thick. Be sure to cut against the grain of the meat as this will make it more tender. Dice the onion into small pieces.
Preheat a large skillet to medium high heat. Add the olive oil. When it just starts to smoke add your strips of meat in one layer and season with salt and pepper.
Too much meat at one time will steam the meat, we don’t want this, we want a good sear so be sure to use a skillet wide enough to add all of the meat in one layer, it doesn’t matter if the meat is touching as long as it is one layer.If you don’t have a skillet big enough fry the meat in 2 batches.
When the meat has seared, add your onions and garlic and cook them for about 5 minutes or until they start to sweat, stir often. Stir in your flour to coat the meat. At this point add the wine and beef broth to deglaze the skillet. Reduce the heat to low and simmer, covered, for about 1 hour or until the beef is very tender. Stir occasionally.
After and hour or when the meat is tender, stir in the sour cream and simmer on low for another 20-25 minutes, covered. It’s now ready to pour over your noodles.
Ingredients: Egg Noodles
4 oz. dry egg noodles ( about 2 1/2 cups dry)
3 qts. water
1 tbsp. salt
Method: Egg Noodles
These can be done while the stroganoff is simmering.
(Hint) Start boiling the water about the time you add the sour cream to the stroganoff and both should be ready at the same time.
In a large sauce pan or stock pot, add the water and bring to a boil. Add the salt after the water comes to a boil and pour in your dry noodles and give them a good stir. There is no need to add oil to the water if you give them a good stir right when you add them to the water, don’t worry, they wont stick together.
Boil for about 8-10 minutes or until al dente. Drain. They’re ready for the stroganoff.
Note: If your noodles are ready before the beef stroganoff you can add a little olive oil to the cooked noodles. Cooked noodles will start to dry out and a little oil at this point will keep them from sticking together.
Beef Stroganoff is a very tasty and easy to make. Another addition you may want to incorporate is mushrooms. They add a nice earthy flavor and a new dimension of texture. Mushrooms are added in a lot of stroganoff recipes and with this one they can be added at the time the sour cream is stirred in. I also like to add a little bit of diced onion over the top for a nice crunch. Enjoy and Happy Cooking!