Don’t forget Beef Stroganoff for the Holidays

BEEF STROGANOFF

1 1/2 pounds sirloin steak ½ inch thick cut into 2 inch strips
3  tablespoons All-purpose flour
3 tablespoons olive oil
4 tablespoons butter

1 teaspoon salt

¼ teaspoon freshly ground pepper

½ Cup Chopped Onion
 8 ounces (1/2 lb) fresh mushrooms, sliced

1 clove of garlic pressed or pure garlic powder (1/8th teaspoon)
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup

½ Cup Sherry (or you can use Burgandy)
Salt and black pepper
1 package cream cheese

1 cup sour cream
Cooked egg noodles


Directions
Sprinkle the steak strips with salt and pepper to lightly cover them, and then dust with 2 tablespoons of flour. In a large skillet, quickly brown them on both sides in the olive oil and 2 tablespoons of butter. .Do not overcook as the steak should be rare. Remove the steak from the pan and reduce heat to low. Add the onion slices, garlic and mushrooms to the pan drippings and the remaining 1 tbsp of butter. Saute for a few minutes, until the onion is tender but not brown (about 3 minutes). Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup, Sherry and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Add the creamed cheese until melted and distributed evenly. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

Unfortunately I cook based upon taste and do not follow recipes but I placed this together for another person in White Springs who said this recipe worked and she loved it.  I probably use more garlic and more mushrooms (usually Portabella’s ) than shown above but it is all to your taste.

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