When Michael returned from a conference in Spain this past weekend, he mentioned that he had eaten stroganoff while he was there. While stroganoff is by no means a Spanish dish (it’s actually Russian), it did remind him of how much he liked it. My knowledge of stroganoff, on the other hand, was limited to the Hamburger Helper variety. So Michael decided that we had better make the real thing.
Just as he promised, the beef stroganoff we made was delicious. Not only that, but it’s a simple recipe made with common ingredients. The hardest part is patiently waiting for it to simmer on the stove while you’re smelling its delicious aroma. Next time, we think that julienned red and green peppers would make a tasty addition.
- 1 lb beef sirloin (we used bottom sirloin, but it still turned out tender)
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 4 Tbsp butter
- 1 medium yellow onion, chopped
- 1 clove garlic, diced
- 2 Tbsp all purpose flour
- 1 cup water
- 1 beef bouillon cube
- 1/2 tsp prepared mustard
- 1 1/2 tsp Worcestershire sauce
- 8 oz fresh whole mushrooms, sliced
- 3 Tbsp sour cream
- 3 Tbsp white wine
- salt and pepper, to taste
Cut the beef into 1/2 inch by 2 inch strips and season with salt and pepper. In a large skillet over medium heat, melt the butter. Brown the beef strips, then add the onion and garlic and cook for 3 minutes.
Stir the flour and beef bouillon into the water, and add to the skillet with the beef and onions. Bring to a boil, stirring constantly. Reduce heat and stir in mustard and Worcestershire sauce. Cover and simmer 1 hour or until the meat is tender.
Five minutes before serving, stir in mushrooms, sour cream, and white wine. Season with salt and pepper to taste. Serve stroganoff over rice or noodles.
Note: This recipe was linked to Eat at Home’s ingredient spotlight: Butter.