Savory Beef Stroganoff~Robynne

Robynne Glenn

By
@GypsySpyce

My grown daughter loves being on her own and independent, but she misses our "magic refrigerator" full of food made with LOVE. Beef Stroganoff is one of the dishes she misses the most.

The key is a good cut of beef such as flank steak (cut across the grain), beef tenderloin or top sirloin, browned quickly in butter in an uncrowded pan.

Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to your personal taste~Robynne

Serve on a bed of homemade or homestyle egg noodles and your favorite veggie :)


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Rating:
★★★★☆ 5 votes
Comments:
Serves:
6
Prep:
20 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

2 1/4 lb
flank steak, tenderloin or top sirloin
6 Tbsp
butter
3 clove
garlic, halved
1 c
onion, chopped
2
6 oz cans button mushrooms, drained **i usually omit these
3 Tbsp
all purpose flour
1/2 tsp
salt
1/8 tsp
black pepper
3
beef bouillon, cubes, crumbled **i usually substitute beef base
10 1/2 oz
condensed beef broth
1/4 c
dry white wine
1 Tbsp
fresh dill, snipped or 1 teaspoon dried dillweed
1 c
sour cream

Step-By-Step

1FREEZE STEAK for 15 minutes; it will be easier to slice.

2Trim off excess fat. Slice steak, 1/4 inch thick in 2 " strips.

3I season my steak with granulated garlic and pepper at this point, but it is my personal preference.

4In large skillet, heat 2 tablespoons butter until very hot. Add sliced steak (just enough to cover bottom, do not overcrowd); brown quickly on both sides. Remove from pan as it browns; continue browning the rest of the beef; add more butter if needed.

5Add remaining butter to skillet. Saute garlic , onion and mushrooms 5 minutes. Remove from heat. Discard garlic.

6Stir in flour until smooth; add bouillon cubes or beef base. Gradually stir in broth. Bring to boiling, stirring until thickened; reduce heat and salt and pepper to taste. Simmer 5 minutes.

7Over low heat, stir in wine, dill and sour cream. Add the browned beef; heat slowly until thoroughly hot.

8Serve on buttery egg noodles or white rice if you prefer.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Eastern European