Best Beef Stroganoff Recipe

20 Mar 2014

This beef stroganoff recipe is so good my husband keeps on requesting for it for dinner. Promise, this recipe is a keeper!

Summary

Yield	Servings
Prep time	30 minutes
Cooking time
Total time	30 minutes

Description

Anyway, in case you are craving for something meaty to eat today, try this recipe. This is the best Beef Stroganoff I’ve ever had, and so said they.

Ingredients

2 c

fresh mushroom, sliced in wedges about 1/2” thick (No mushroom? Use zucchini!)

1 1⁄2 lb

lean beef (sometimes you can see in the store where they are thinly sliced)

1⁄2 lb

egg noodle pasta (If homemade with 3 c flour and 4 L eggs, use all of it (recipe later).)

Seasoned salt or coarse salt & pepper

1⁄2 c

cup cornstarch

2 t

or 1 cube beef bouillon (If using a stock, replace the milk with stock of your choice and remove the bouillon.)

1⁄2 c

butter (you can substitute this with olive butter)

1 c

sweet or white onion, thinly sliced

1⁄2 c

wine or clear gin

1 1⁄2 c

whole milk

1 c

heavy cream

1⁄2 c

sour cream

Instructions

Thinly slice beef into strips (about 1mm thick, 1” width, 3” length). Season with seasoned salt or coarse salt and pepper (use your intuition so that is will not taste too salty in the end – try to fry 1 strip to taste if you are not sure).

Dredge each beef strip completely in cornstarch.

Heat 1/2 c butter in the pan at medium heat. When ready (butter completely melts), fry beef strips by batch (1 layer per batch) until both sides are golden brown. Set aside.

Using the same pan (don’t clean the pan), sauté in onions for 8 minutes. Add wine, and increase heat medium to high, sautéing with the onions for 2 minutes, or until the sauce begins to thicken.

Add meat and beef broth and stir to mix all the ingredients in the pan and lower heat to medium. Let boil for 4 minutes. Mix in mushroom and let simmer for 1 minute, then add heavy cream and sour cream. Stir to mix all the ingredients in the pan, and let boil for up to 2 minutes.

Serve over warm, prepared pasta or steamed rice.

I prefer black rice as shown below: