Beef Stroganoff

Beef Stroganoff

Print Friendly, PDF & Email

One of the hardest things to do when you are a busy mom is to not let yourself get into a food rut!  I have been there. When you have three kids, a husband, a full-time job, oh and let’s not forget the dog and the cat :)!  I would find those favorite (quick and easy) recipes and just fall back on them over and over. Well, when I started to feel like things were getting boring for dinner I would grab this recipe to remind myself that tasty doesn’t have to be complicated.  This beef dish may take a few extra minutes to make but it is well worth it.  

Beef Stroganoff

Yield = 8 Servings

Ingredients:

  • 1-2 lbs. Beef (tenderloin or sirloin)
  • 1 TBS flour
  • ½ tsp salt
  • 4 TBS butter
  • 1 ½ cups sliced white mushrooms
  • ½ cup chopped onion
  • 1 clove minced garlic
  • 2 TBS butter
  • 3 TBS flour
  • 1 cube beef bouillon (crushed)
  • 1 ½ cups water
  • 1 cup sour cream
  • 2 TBS White wine
  • 2 tsp Dijon mustard
  • ½ cup heavy whip cream
  • ¼ tsp black pepper

Trim and cut the beef into approximately one-inch cubes.  Dry the beef pieces well. Mix the 1 TBS flour and the ¼ tsp salt.  Melt the 4 TBS butter in a large braiser pan. Coat the beef cubes in the flour and salt mix, and then brown the beef on both sides in the butter.  Once lightly browned, add the sliced mushrooms, chopped onion, and the minced garlic. Stir and cook over medium heat until the onions are tender and the mushrooms are sauteed.  Remove from the pan and set aside. In the same braiser pan melt the 2 TBS butter and then stir in the 3 TBS flour and the crushed bouillon (forming a roux). Slowly add the water to make a sauce.  Remove from heat and stir in sour cream, wine, dijon mustard, whip cream, and pepper. Add the meat and mushrooms back to the braiser pan and mix together. Serve over some prepared pasta! 

Enjoy!

Maurie Kay

Leave a Reply