I think I first made Beef Stroganoff in home economics class as a teenager; we won't talk about how long ago….it’s a classic American dish that used to be very popular for entertaining. This recipe from "Land O Lake Comfort Foods” shows you why – it’s just as delicious as ever – and you can stretch that pound of pricey beef to feed 6 generously. I like to deglaze the pan with a tablespoon or two of sherry for extra flavor. I used my own homemade noodles.
Beef and Onion Stroganoff
3 Tablespoons Butter
2 Medium Onion -- 1/4" slices
8 Ounces Fresh Mushrooms -- sliced
4 Teaspoons Garlic -- minced
1 Pound Beef Sirloin -- bite-sized strips
2 Tablespoons Sherry (my addition)
1 3/4 Cups Water
1/4 Cup Ketchup
2 Teaspoons Beef Base -- or bouillon granules
1/2 Teaspoon Salt
1/3 Cup Flour, All-purpose
1 Cup Sour Cream -- regular, light or low fat
6 Cups Hot Cooked Noodles
Stir in mushrooms and garlic. Continue cooking 5 minutes. Remove mixture with slotted spoon. Set aside.
In same skillet, place beef. Cook over medium-high heat until browned. (6-8 minutes). Deglaze pan with sherry, if desired.
Stir in 1 cup water, ketchup, bouillon and salt. Continue cooking until mixture just comes to a boil (2 to 3 minutes). Reduce heat to medium-low. Cook 10 minutes.
In small bowl, with wire whisk, stir together remaining 3/4 cup water and flour until smooth; stir into beef mixtures.
Continue cooking, stirring constantly, until mixture comes to a full boil (2 to 3 minutes). Boil 1 minute.
Add onion mixture and sour cream. Continue cooking until mixture is heated through (3 to 4 minutes). Serve over hot cooked noodles.
Steve and I LOVE stroganoff!!!
ReplyDeleteThis is a straightforward recipe I'd love to try for a special dinner--candlelight and soft music in the background...I already know Steve will like it.
A question: do you think the quality of the sauce would be affected if I used half sour cream and half Greek yogurt? I've begun using yogurt as a total or partial replacement for sour cream, but suspect it wouldn't be a great idea to substitute it for all of the sour cream in this recipe.
Thanks for offering another great recipe!
Marge
ReplyDeleteI have used yogurt also as a sub for sour cream. I don't think I would use more than half yogurt in this recipe though. There is some taste and texture difference.
Thank you, Myrna!
ReplyDelete