March 18, 2010

Beef Stroganoff

by

photo credit: finecooking.com

My twitter friend Mindi at Moms Need To Know put out a request for beef recipes a week or so ago.  We do eat a fair amount of beef, but nothing really gets the raves that come when I make Beef Stroganoff.  So, I decided to share it with her and her readers.  Being that it is my first attempt at sharing a recipe online, I think I did well.

Head on over to Moms Need To Know and check out my Beef Stroganoff.

Thank you Mindi for being so kind and featuring one of my family’s favorite beef dishes !

If you have a favorite beef dish you’d like to share, I’d be glad to post it!  Email me your recipe at savingforsomeday (at) gmail (dot) com.

 

Update 8/2011 – Mindi has since taken the post down so I will share the recipe with you. It’s a standard Beef Stroganoff recipe that I’ve been making for 20+ years.

 

Beef Stroganoff

Ingredients

1 1/2 pound beef tenderloin (premium) or sirloin (moderate/budget), cut into small cubes and lightly sprinkle with salt/pepper
3 tablespoons butter
1 tablespoon olive oil
1 small onion, finely chopped
1 pound mushrooms, thinly sliced (premium) or 2 small can sliced mushrooms, drained
1 1/2 cup beef broth or consomme
2 tablespoons Dijon mustard
1/4 cup sour cream (regular or light)
Salt and freshly grounded black pepper
1pkg (1 lb) egg noodles, cooked

In skillet, heat olive oil and 1 tablespoon. Working in small batches, cook beef over high heat and sear until browned on all sides, about 5 minutes depending on size. When done, remove from pan and set aside to rest.

In same pan on medium heat, add 2 tablespoons butter and saute chopped onion. Add (fresh) mushrooms when onions are nearly done. (If using canned mushrooms, don’t add until later.) Saute mushrooms 3-4 minutes or until tender.

Whisk in beef broth and Dijon mustard. Cook for 2-3 minutes. Whisk in sour cream and allow sauce to thicken 2-3 minutes. Remove from heat, add beef back in to the sauce (if using canned mushrooms, add now), stir and season with salt/pepper to taste.

Serve over egg noodles.

Option: If you like pickles, chopped cornichons (or small dill pickles) can be mixed in to the sauce (aprox. 1/4 cup)

Option: Garnish with chopped parsley

Sara

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