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Tuesday, April 3, 2012


This dish is probably in my list of top 5 all-time favorite dishes. I'm pretty sure the LOADS of butter I use may play a small part in that rating ;).

Beef Stroganoff
Butter and/or olive oil for frying
8 oz mushrooms, sliced
2 medium onions, sliced thin
1 (20-oz) sirloin steak, cut into 1” strips
1/2 flour, for dredging
1/2 tsp salt
1/2 tsp pepper
1/2 garlic powder
½ cup red wine, plus more for deglazing pan
16 oz beef consomme, or beef stock
1 pint sour cream
1 TBSP Worcestershire sauce
Salt and pepper
Egg noodles or rice as an accompaniment
Parsley, for garnish (optional)

In a hot sauté pan melt butter and sauté the mushrooms first and then add the onions. The mushrooms take a little longer. Season the flour with salt, pepper and garlic powder and dredge the meat in the flour. In another sauté pan or skillet, melt butter and brown strips of sirloin that have been dredged in flour, and set aside. When the onions, mushrooms and meat are done, deglaze both of the pans with a little red wine and combine all ingredients into one pan. Add 2 cups beef stock, wine, ½ of the pint of sour cream, and the Worcestershire sauce. Simmer for 30 to 45 minutes. During the cooking the sour cream will separate and some of the butterfat will become visible. This is normal, just stir the pot. Just before serving add the balance of the sour cream, stir to combine. Serve over noodles or brown rice and garnish with parsley.
Difficulty: Easy Prep Time: 20 minutes Cook Time: 1 hour Yield: 4 to 6 Servings
This recipe was found on I made a few changes to it. It had been submitted by one of their viewers.

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