Beef Stroganoff Recipe

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Beef Stroganoff

Krystal Jordan

By
@SkittlesofDoom

I got the idea for this recipe online (I can't remember where) but of course I had to tweak it until it was my own.

I've never really timed this recipe, so it may take longer than an hour with prep. But this is a favorite at my house. I hope you enjoy :)


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Prep:

30 Min

Cook:

30 Min

Ingredients

1 lb
thinly sliced leftover beef (potroast, london broil, steak)
i have also used 1 pound of browned ground beef, drained of fat
2-3 Tbsp
butter or margarine
1 small
onion, finely chopped
1 lb
mushrooms, thinly sliced ( when they are on sale i buy the prewashed and sliced ones)
1/2 c
beef broth
1 Tbsp
dijon mustard
1/4 c
half and half
1/2 c
sour cream
2 Tbsp
flour
2 Tbsp
minced fresh dill (i use fresh herbs whenever possible, but if you use dry use about 1 tbsp)
2 Tbsp
minced fresh italian parsley (1tbsp dry)
8 oz
medium egg noodles, cooked to package directions
just a dash(es)
of salt and pepper, to taste

Directions Step-By-Step

1
Heat large non-stick skillet over med-high heat. Melt the butter, add the onions and mushrooms and saute until the onions are translucent and mushrooms are brown, about 15-20 minutes.
2
Meanwhile, blend the broth, mustard, half and half, and sour cream together.
3
Reduce the heat on the mushrooms, add the flour and cook, stirring, for 1 minute. Whisk in the cream mixture and any meat juices, and simmer until the sauce thickens, about 5 minutes.
4
Add the meat and herbs to the sauce and heat, without boiling, until the meat is warmed through. Stir in the seasonings and spoon over the noodles.

About this Recipe

Course/Dish: Beef, Pasta