Monday, February 25, 2013

Leave it to Stroganoff

Beef Stroganoff

          When I think of some of my favorite meals growing up, Beef Stroganoff always comes to mind.  It's the type of meal that was made famous for being that quintessential old school housewife meal that waited on the table when dad came home from work.  Something June Cleaver would have made. Russian based and made popular in the 50's and 60's, this dish just reminds me of family.  According to reports, the original dish contained tomatoes, however this version my mother has been making since before I was even born.  I think she got it out of a cookbook of sorts, however has changed it a bit here and there.  Most people serve Stroganoff over rice, however in our family we always had it served over fresh homemade pasta.  Any excuse to eat more pasta. The tastes of this dish go very well together.  The creamy beef sauce with the tang of sour cream and kick of a nice hearty red wine.  The tender strips of beef and noodle all blend well together.  Earthy mushrooms and onions add the perfect amount of flavor. 


  • Nice cut of Sirloin or chuck roast, cut into strips
  • 1 cup of button mushrooms sliced
  • 1/2 large sweet white onion diced
  • 1/4 cup butter
  • 1 cup beef stock/broth
  • 8oz sour cream
  • 1/2 cup nice red wine
  • browning sauce
  • 2 tbs of flour
  • salt and pepper

      In a large skillet saute mushrooms and diced onion in 2 tbs of butter over medium high heat until onions are soft and translucent. Remove from skillet and sat aside.  Toss strips of beef in a bit of flour.  In 2tbs of butter saute the beef until brown.  Stir in the beef stock and simmer on low for about 30-45 minutes until beef is tender.  Pour in the wine and simmer until it reduces.  Stir in the sour cream and the onions and mushrooms.  Add a couple dashes of browning sauce until your mixture is a nice brown color.  Serve over fresh pasta or rice.   Salt and pepper to taste.  Enjoy!!!!

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