beef stroganoff
This is a recipe my mom used to make, and the family has always enjoyed it. Perhaps "Southern" in style, but technically, it's a Russian dish. I won't vouch for how Russian my version is though! It's easy to make in whatever amount you choose, and ingredient amounts are flexible as well. Any steak sort will work, including cheaper round steak. Some like it with a little onion, though we prefer it without. If you want that, perhaps a half cup finely chopped and added with the mushrooms, or just a dash or two of onion powder, if you prefer. Nice and filling dish, great for cooler nights.
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yield
4 serving(s)
prep time
20 Min
cook time
1 Hr
method
Stove Top
Ingredients For beef stroganoff
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4 lbsteak
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1 pkgwhite mushrooms
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8 ozsour cream
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16 ozegg noodles, uncooked
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1-2 tspblack pepper
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1 dashsalt
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1 cflour
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1/2 ccorn starch
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vegetable oil
How To Make beef stroganoff
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1Cut steak into bite-sized pieces, trimming off excess fat. -
2Wash mushrooms, and chop into small pieces.
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3In a medium bowl, blend the flour and cornstarch. You can use just flour but it takes a little longer to thicken.
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4Coat the steak in flour, and brown in vegetable oil in a large skillet.
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5Once the meat is browned through, add the mushrooms, and cover with water. Add a dash of salt and pepper to taste. I use a decent amount of pepper, but it's a personal preference.
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6While this cooking, boil water for egg noodles. When they are done, drain and add in around a tablespoon of stick butter/margarine, and stir so they don't get sticky.
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7Stir the stroganoff occasionally as it cooks. When thickened, remove from heat and stir in sour cream. Serve over egg noodles.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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