Monday, 24 September 2012

An old favorite! Beef Stroganoff!





Perfect for Fall! Quick and easy to make!

Beef Stroganoff was created by a chef working for a Russian general, Count Pavel Stroganov, in the 1890s. It became popular in the U.S. in the 1950s from servicemen returning from Europe and China after WWII. Beef Stroganoff is basically tender strips of beef and mushrooms cooked in a sour cream sauce and served over noodles, rice, or even French fries. You will want to make this with a tender cut of beef, such as tenderloin or top sirloin. For a quick version you can use ground beef instead of beef strips. You can also easily substitute yogurt for sour cream and leave out the mushrooms entirely. 

Wee Bear and I share a lot of meals when we go out..... yes, we decided we could do this now, as we are older!! We tip more, so the waiter still gets compensated for giving us good service, but, we share! The other night we had Chateaubriand for two, way too much food for us. We were served six slices of tenderloin and we each ate one!! Wee Bear says, "Aren't you going to eat anymore than that?" I said, " No, I can't eat any more! But, I know what to do, we will take it home!" I got an eye roll on that one!! But, here is what I did! Actually, I have made this many, many times over the years, because this is the simplest recipe I have in the stroganoff category.....and I think you will love it! Perfect for a mid week meal!


  Ingredients
  • 1 1/2 lbs, top sirloin steak, filet and cut into thin strips (or left over steak)
  • All-purpose flour
  • 3 T. olive oil
  • 3 T. unsalted butter
  • 3 shallots, thinly sliced
  • 8 ounces any kind of fresh mushrooms, sliced
  • 1 (10 3/4-ounce) can beef broth
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • Salt and black pepper
  • 1 cup light sour cream
  • noodles of your choice

Directions

  In a large skillet, quickly brown steak strips on both sides in the olive oil and butter. Do not crowd the pan, as you want them to brown.


 Remove the steak from the pan. Add the shallots slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. 


Sprinkle with 2 tablespoons flour, cook the flour for a minute or two. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. 


Cook over low heat for about 20-25 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed.


 Stir in the sour cream or yogurt, just before serving and heat through. Garnish with chopped Italian parsley.


This is so quick and so yummy!!

                                                        

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