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.
prep time
20 Min
cook time
1 Hr
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 pounds steak
- 1 package white mushrooms
- 8 ounces sour cream
- 16 ounces egg noodles, uncooked
- 1-2 teaspoon black pepper
- 1 dash salt
- 1 cup flour
- 1/2 cup corn starch
- - vegetable oil
How To Make beef stroganoff
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Step 1Cut steak into bite-sized pieces, trimming off excess fat. -
Step 2Wash mushrooms, and chop into small pieces.
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Step 3In a medium bowl, blend the flour and cornstarch. You can use just flour but it takes a little longer to thicken.
-
Step 4Coat the steak in flour, and brown in vegetable oil in a large skillet.
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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