beef stroganoff
(1 RATING)
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 :)
No Image
prep time
30 Min
cook time
30 Min
method
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yield
Ingredients
- 1 pound thinly sliced leftover beef (potroast, london broil, steak)
- - i have also used 1 pound of browned ground beef, drained of fat
- 2-3 tablespoons butter or margarine
- 1 small onion, finely chopped
- 1 pound mushrooms, thinly sliced ( when they are on sale i buy the prewashed and sliced ones)
- 1/2 cup beef broth
- 1 tablespoon dijon mustard
- 1/4 cup half and half
- 1/2 cup sour cream
- 2 tablespoons flour
- 2 tablespoons minced fresh dill (i use fresh herbs whenever possible, but if you use dry use about 1 tbsp)
- 2 tablespoons minced fresh italian parsley (1tbsp dry)
- 8 ounces medium egg noodles, cooked to package directions
- just a dash of salt and pepper, to taste
How To Make beef stroganoff
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Step 1Heat 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.
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Step 2Meanwhile, blend the broth, mustard, half and half, and sour cream together.
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Step 3Reduce 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.
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Step 4Add 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.
- 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!
Comment & Reviews
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