Beef Stroganoff I
Submitted by pablo202
Hearty beef stroganoff with mushrooms, sour cream, and a tangy dry mustard-white wine sauce served over egg noodles. A 30-minute comfort food classic that never gets old.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is the stroganoff that earns a spot in your regular weeknight rotation. Strips of top round or flank steak get seared hard, then nestle into a glossy sauce built on beef broth, dry mustard, and a splash of white wine.
Half a pound of sliced mushrooms and a full cup of sour cream stirred in off the heat make this sauce impossibly rich and velvety.
Pile it over wide egg noodles and try not to eat it straight from the skillet.
Pro Tips
- Brown the beef in batches so it sears properly. Overcrowding the pan creates steam, not crust.
- The dry mustard is doing heavy lifting here. It adds a sharp, warm bite that balances all that sour cream.
- Always stir the sour cream in off the heat. High heat will break the sauce and turn it grainy.
- A splash of ketchup might sound odd, but it adds a touch of sweetness and acidity that rounds everything out.
Ingredients
Directions
In a large skillet heat corn oil over medium-high heat.
Add beef ½ at a time.
Brown well on all sides. Remove beef. Add mushrooms and onion.
Cook, stirring, 5 minutes.
Stir in beef broth, ketchup, salt and pepper.
Stir together corn starch, dry mustard and wine until smooth.
Stir into broth mixture.
Stirring constantly, bring to a boil over medium heat and boil for 1 minute.
Add beef. Heat, stirring, 1 minute. Remove from heat.
Stir in sour cream.
Serve over noodles.
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