Beef Stroganoff

For a dish so rich and creamy, it is incredibly easy to create. Serve over buttered egg noodles with parsley. This dish is equally as good served for an easy midweek meal or a fancy diner party.

5 from 2 votes

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Course: Lunch, Main Course

Cuisine: Eastern European, Russia

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Author: My Hungry Traveler

Equipment

Large heavy skillet

Ingredients

2 lb Beef tenderloin or boneless sirloin steak, sliced into 2 by ¼ by ¼-inch strips
½ cup All-purpose flour
1 tsp Mustard powder
1 tsp Each, salt and pepper
½ cup Butter, divided
½ cup Onion, chopped
½ lb Mushrooms, sliced
2 cup Beef stock
1 cup Sour cream
3 tbsp Tomato paste
1 tsp Worcestershire sauce
3 tbsp Parsely, chopped for garnish
1 lb Wide egg noodles, cooked and buttered.

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Instructions

Combine flour, mustard powder, salt and pepper in large plastic freezer bag. Add sliced beef, seal the bag, and shake to coat thoroughly.
Heat pan and ½ of the butter over medium heat. Brown meat in batches and set aside on a plate. Add onion to pan and sauté until soft. Add remaining butter and mushrooms, and cook for 3-5 minutes more.
Add beef stock and bring to a boil. Stir in meat and cook until meat is tender but not overcooked, 3-5 minutes stirring.
In a small bowl, combine sour cream, Worcestershire sauce and tomato paste. Add a little beef broth and stir well. Pour mixture into pan and then mix with beef to warm everything. Sprinkle with chopped parsley and serve over hot buttered egg noodles cooked to package's instructions.

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