Monday, 24 September 2012

An old favorite! Beef Stroganoff!

Perfect for Fall! Quick and easy to make!

According to the Wikipedia, Beef Stroganoff was invented 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!

  • 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


  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!!

 Our Fall leaves tour has been wonderful! We have covered a lot of ground since last Wednesday. From New York we cruised into Newport, RI, then to Boston, and on to Bar Harbor Maine. Today we are in St. John, New Brunswick. I have tried yummy lobster rolls at each port! Wednesday, I will give you the report, a recipe and how to humanely kill and cook a lobster or crab. I am having live Maine lobster's sent home, so expect a party tutorial on "Lobsterfest" this Fall with family! Amy just sent out evites for her Octoberfest, so we will be doing a tutorial on that as well! Lot's of fun coming your way! Stay tuned!!

Wee Bear was thrilled to go to the needlepoint shop in Boston, where I found the most beautiful hand painted Christmas stocking. If you are a needle pointer you must go to "Needlepoint and Knitting-Mary Jo". She is so friendly and helpful. While I was there, many people from all over the world came in, purchased many canvases, had her pick out the yarns, and ship them to their home. This shop is the best I have ever been in, for beautifully painted canvas. They are pricey however, a Christmas stocking can go from kit style for $90.00 US, to hand painted for $800.00. But the artists are detailed and amazing. Her web site can give you additional information,

I had to giggle about this license plate!
See you Wednesday for Lobster Rolls!


1 comment:

  1. Easy and amazing! This is delicious!


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