mom's skillet beef stroganoff

How To Make mom's skillet beef stroganoff

• Step 1
  To prepare meat, use a meat pounder to pound the meat to an even 1/2-inch thickness (I often use a rolling pin over plastic wrap). Cutting with the grain, slice the pounded meat into strips about 2 inches wide. Slice each piece of meat against the grain into 1/2-inch strips.
• Step 2
  Pat the beef dry with paper towels and season with salt and pepper.
• Step 3
  Heat 1 Tbsp of oil in a large skillet over medium-high heat until just smoking. Cook the beef in a single layer. If your skillet isn't large enough, do it in two batches.
• Step 4
  Cook half of the beef until well browned, 3 to 4 minutes per side. Transfer to a medium bowl.
• Step 5
  Heat remaining oil in now-empty skillet until shimmering. Cook mushrooms, onion, and 1/2 tsp salt until the liquid from the mushrooms has evaporated, about 8 minutes. If the pan becomes too brown, pour accumulated beef juices into the skillet.
• Step 6
  Stir in flour and cook for 30 seconds.
• Step 7
  Gradually stir in broths, then brandy.
• Step 8
  Return beef to the pan. Bring to a simmer, cover, and cook over low heat until beef is tender, 30 to 35 minutes.
• Step 9
  Stir in uncooked pasta. Cover and simmer until the pasta is tender. Stir.
• Step 10
  Once the pasta is done, stir in sour cream and lemon juice.
• Step 11
  Salt and pepper to taste.
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