“Beef Stroganoff” is whispered in my ear while I sleep.
“Beef Stroganoff” is written on a Post-It on my keyboard when I wake up in the morning.
“Beef Stroganoff” is said to me with a wink while passing by each other.
“Beef Stroganoff” is written on the mirror from the steam of the shower.
Beef Stroganoff, Beef Stroganoff, Beef Stroganoff, Beef Stroganoff. I’ve had this word written in my “to do” page for months now because Matthew has been craving Beef Stroganoff. How bad has he been craving it? See above for hints. So finally I made the first step, I bought sour cream. This is a pretty big step for me considering sour cream scares me beyond belief. The texture of sour cream reminds me of my archnemesis, mayonnaise. I know they taste nothing alike but I worry the mayonnaise companies might be following me, watching me when I shop (how embarrassing) and then sneak mayonnaise into my sour cream tub instead. Can you imagine the nightmares I would have? Actually there is a mayo dream I have had a few times but that’s for another time entirely…
Beef Stroganoff. So I made it, with sour cream. And onions. Are you shocked? I pretty much am. When Matthew saw me frying onions up with the beef I think he nearly fainted with surprise. Look at me, throwing onions in a pan, buying sour cream, life changing actions right here folks! And get this, I absolutely loved it. It was creamy, moist and delicious. Give me mushrooms in a creamy sauce and you have one happy girl! Beef Stroganoff – thanks for a great dinner!
- 2 pounds beef chuck roast or beef sirloin steak
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 ounces butter
- 2 cloves minced garlic
- 1 onion cut up into slices
- 1 1/2 cup beef broth
- 3 tablespoons cornstarch
- 1 tablespoon worcestershire sauce
- 1/2 teaspoon ground mustard
- 12 oz mushrooms (canned or fresh)
- 1/3 cup sour cream
- parsley to garnish
- Remove any fat from your beef and cut into pieces that are about 1/2 inch thick and 2-3 inches long.
- Season meat with salt and pepper, rub so all meat is evenly coated.
- In a large skillet over medium high heat, melt the butter and garlic. Add the beef and cook until browned. Add onion slices and continue to stir for 3 minutes.
- Place beef broth in small bowl and add cornstarch slowly, continuing to stir.
- Add beef broth/cornstarch mixture to beef and onion skillet, bring to a boil. Lower the heat and add in ground mustard and worcestershire sauce. Stir until combined.
- Cover and simmer for 1 hour.
- When your 1 hour is up, remove lid and stir in mushrooms and sour cream.
- Once heated, serve over egg noodles or rice.
- Add parsley to garnish on top.
Here’s your list of ingredients. I always use bouillon cubes to make broth, so much cheaper.
Here’s your mushrooms. I use whatever I have, fresh or canned, whole or cut up. Go mushroom crazy in my opinion. Also, I see you creeping behind the mushrooms Sour Cream. Don’t even think about it, my eye is on you like a hawk.
Do you know how good this was already smelling? Essy showed up and tried to jump from the table to the counter, which is a enormous jump that her 19 year old body would have never made. She had her eye on the prize (the beef) and her nose knew it was nearby.
Start to cook the meat until browned..
Add your onions, your place is going to smell like a Stroganoff paradise starting now. Once you add your broth, mustard and worcestershire sauce then you’ll let simmer for 1 hour.
Almost done! Once you add your sour cream and mushrooms….oh goodness!
Serve over egg noodles, or rice, or even roasted vegetables.
I always like to sprinkle a little fresh parsley on top. It’s great for color and flavor.
This is a keeper of a meal, I’m already laminating the recipe sheet and covering with stickers that say “YUM!”, “YEAH!”, “HOLY COW!”.