How to Make Beef Stroganoff

Cold winter days are best for this warm, hearty, and definitely not lowfat meal. It is quick and easy, though! Serve over noodles, with plenty of bread and salad on the side. Serves four.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 minced garlic cloves
• 1/2 c. chopped onions
• 2 tbsp. butter
• 8 oz. sour cream
• 1 1/2 c. fresh sliced mushrooms
• fresh Italian parsleys - finely chopped (for garnish)
• measuring spoons
• cutting boards
• fresh dills - finely chopped (for garnish)
• skillets
• measuring cups
• mixing bowls
• wooden spoons
• 2 tbsp. all-purpose flour
• chef's knives
• 1 lb. boneless beef sirloin steaks
• 1/4 tsp. black pepper
• 1/2 c. cold water
• 2 tsp. beef bouillon granules
• cooked egg noodles
• Cooked Egg Noodles
• Fresh Italian Parsleys - Finely Chopped (for Garnish)
• Fresh Dills - Finely Chopped (for Garnish)
• Chef's Knives
• Chef's Knives
• Cutting Boards
• Measuring Cups
• Measuring Spoons
• Mixing Bowls
• Skillets
• Wooden Spoons
• Mixing bowls
• Measuring cups
• Skillets
• 1/4 tsp. black pepper
• 2 tbsp. butter
• 2 tsp. beef bouillon granules
• 1/2 c. cold water
• 1 minced garlic cloves
• 1/2 c. chopped onions
• 8 oz. sour cream
• 1 1/2 c. fresh sliced mushrooms
• 2 tbsp. all-purpose flour
• 1 lb. boneless beef sirloin steaks

1. Trim fat off meat and put in freezer until partially frozen.

2. Remove the meat from freezer and slice across the grain into bite-sized strips. Set aside.

3. Combine sour cream and flour in a small bowl. Add water, bouillon granules and pepper. Set aside.

4. Heat butter in a large skillet over medium-high heat and brown half the meat for 2 to 3 minutes, turning occasionally. Remove from skillet.

5. Brown the remaining meat, turning, for 2 to 3 minutes. Remove.

6. Brown the mushrooms, stirring occasionally, until golden. Remove.

7. Drain all but 1 tbsp. of fat from pan. Add onion and garlic and cook, stirring, until softened.

8. Return meat and mushrooms to skillet.

9. Stir flour mixture into skillet. Cook, stirring, until mixture is thick and bubbly. Cook, stirring, one more minute.

10. Serve over noodles. Garnish with chopped parsley or dill, if desired.

Tips & Warnings

• Try tossing the noodles with caraway seeds and a little butter.

Who Can Help:

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on 7/11/2006 I make stroganoff a little differently. I start off cooking 2 minced garlic cloves in oil or butter. I then add chopped onion and green pepper. After a couple of minutes I add my ground turkey and spices. I like to use a lot of garlic powder and oregano, pepper, and a little cumin. When the meat is nearly completely done, I add sliced mushrooms in abundance. A couple of minutes after that, I add cream of mushroom soup. This is great over noodles, potatoes, or rice.

on 11/22/2005 Because we cannot eat a full steak at dinner, we use our leftover steaks to make Stroganoff! Try adding sour cream and mushroom soup!

on 11/22/2005 I find that cream of mushroom, golden mushroom
and beefy mushroom soups are good if you
cannot find mushrooms. Just mix in with the meat
as is.

on 11/22/2005 I have found that mixing the meat
with a can of cream of mushroom
soup works really well.