Today we’re virtually making beef stroganoff. If this isn’t a dish you’ve made in a while, or ever, let me talk you into it:
Butter. Onions. Mushrooms. Beef in gravy. Sour cream.
And served over egg noodles. (Or mashed potatoes, or toast, or your pick. But I have to say, egg noodles is hard to top. No pun intended.)
It tastes in my opinion like a beefy cream of mushroom soup casserole is supposed to taste, but full of actual mushrooms and actual cream.
Here’s the catch. The recipe I love calls for the beef to be sirloin steak. I’m afraid sirloin steak is much too much of a favorite around here to bury it under creamy mushrooms, however delightful that may be.
To have my sirloin steak and eat my stroganoff too, recently I’ve been experimenting with tenderized round in this dish, and I think it really works. Feel free to give it a shot. If tenderized round isn’t your thing, the dish is also delicious with ground beef or, I’m sure, sirloin steak. You could also use regular round, not tenderized, but you may need to be prepared to simmer it for a while longer until it’s tender. Eye of the round roast is also excellent for a stroganoff.
Here’s what I do. Get together the ingredients and slice them all up.
Cook up the veggies, take them out of the skillet, then brown your beef in the same skillet. Add 1 and 1/2 cups of your broth. Cover and simmer the beef for about 30 minutes, adding more water if necessary to keep the beef simmering.
While the beef is cooking, get your water boiling and make your noodles so they’ll be cooked and hot when your stroganoff is ready.
Back to our beefy sauce: Stir your flour into the remaining 1/2 cup of beef broth until it’s smooth, then add to the skillet with the simmering beef, and cook until the sauce thickens. Add salt and pepper as desired. Stir your mushroom and onion mixture back in with the beef.
Just before you are ready to serve, stir in the sour cream and heat but do not boil. Then serve the beefy, creamy, mushroomy goodness over the noodles. Preferably with a green veggie of some sort, too. And enjoy!
Have I convinced you? Get the recipe off your screen and onto your plate. Happy ‘noffing!
Beef stroganoff
1 lb tenderized round, mostly thawed, sliced into strips
8 ounces mushrooms, sliced
1 large white onion, sliced
1 clove garlic, finely chopped
1/4 cup (1/2 stick) butter
2 cups beef broth
Salt and pepper to taste
1/4 cup flour
1 cup sour cream
1 pound egg noodles, cooked according to package directions
In a large skillet over medium heat, cook the butter, mushrooms, onions, and garlic together until the onions are tender. Remove from skillet.
In the same skillet, brown the beef, then add 1 and 1/2 cups of the beef broth and simmer covered about 30 minutes, adding more water if necessary.
Stir flour into remaining 1/2 cup broth until smooth, then add to beef and simmer until thickened. Stir mushrooms and onion mixture back into beef and heat through. Stir in the sour cream and heat but do not allow to simmer. Serve over warm egg noodles.
