Grammy was a very special woman that I had the absolute pleasure of meeting and getting to know from February 2010 to November 2011 when she was taken from us unexpectedly. She had a passion for cooking and seeing others enjoy what she had put her heart into, just like me. This recipe is my rendition of hers. I hope that everyone gets as much enjoyment out of it as I have. To Grammy!
1Place a cast iron or your favorite skillet on medium heat and add in EVOO (Extra Virgin Olive Oil) and let oil heat up. Add in onions and mushrooms and let them cook until onions become almost translucent and a bit brown. Add in meat and let the meat cook until done. (You do not have to brown the meat, just let it cook through)
2Add in the Worcestershire sauce, ketchup, dill and beef broth. (If you do not have any beef broth you can make your own using 3 beef bouillon cubes and 3 cups of hot water or 3 teaspoons of beef powder and 3 cups of hot water.) Mix well and let simmer for about 20 - 30 minutes on medium heat, stirring occasionally until meat is tender.
3After 20 - 30 minutes you can add in the sour cream and mix well. Mix up the corn starch and 1/4 cup of cold water and add to mixture, stirring well as you are adding it in. You do not want it as thick as gravy, but almost. Let simmer while you boil the noodles. I cook mine to Al Dente.
4Strain the noodles from the water and you are now ready to enjoy your meal. Plate a serving of noodles and pour a generous scoop of Beef Stroganoff over noodles and serve. Hope you enjoy.