beef stroganoff
My mother made this every Christmas Eve. And it is still a tradition that all four of her girls still have.
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prep time
cook time
method
Stove Top
yield
Ingredients
- 1 tablespoon flour
- 1/2 tablespoon salt
- 1 pound beef sirloin steak, boneless
- 2 tablespoons butter
- 1 3oz. cans mushrooms (fresh if available)
- 1 jar pickled onions with juice (your preference)
- 1 clove garlic
- 2 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon tomato paste
- 1 1/4 cups or one can beef broth
- 1 cup sour cream
- 2 tablespoons white wine
- 4 cups cooked rice or egg noodles.
How To Make beef stroganoff
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Step 1Combine 2 T. flour and salt. Cut steaks into cubes or strips. ( I like bite size pieces). Dredge meat in flour.
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Step 2melt butter in stock pot. Brown meat, add mushrooms, onion and garlic. (my husband doesn't the pickled onions so I just use some of the juice and add 1/4th of a real onion.
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Step 3Remove meat and mushrooms. Add the other 2 T. of butter to pan drippings. Add tomato paste. Whisk until thickened and bubbly.
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Step 4Return meat and mushrooms. Stir in beef broth, sour cream and wine. Cook slowly on low until hot. Don't let it boil because sour cream will curdle. YOU COULD ADD SOUR CREAM AFTER YOU TAKE IT OFF THE BURNER RIGHT BEFORE SERVING IF YOU'RE WORRIED ABOUT THE SOUR CREAM CURDLING. Add tomato sauce if you need to make more gravy.
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Step 5I serve with rice. But my husband likes egg noodles. either one is fine.
- 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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