So I may have mentioned a time or two that I am not a fan of mushrooms, the texture is a little odd to me and they can be really earthy. I also have a thing for green beans, not a fan. They also taste way to earthy to me. I do understand what mushrooms can bring to the dish and I will use them occasionally but I am out with the green beans, not sure what they can bring to a dish. Needless to say that someone else brings the green bean casserole to Thanksgiving.
OK so my husband was the one that requested beef stroganoff for dinner last week. Since I do not recall ever making this, why did he come up with it? We finally realized it was when we went out to dinner on new years, 3 of our friends ordered it at the restaurant. I guess he thought about ordering it until they all placed their orders and he has a rule that he wont order the same thing that someone else does at the table, even if it just him and I. I think I can count on 1 hand how many times we ordered the same dish out.
I will start with if you are a mushroom fan you do not need to mince your mushrooms, this is my version so I would eat and enjoy my meal. I do the same thing with onions, I make them so small so they kind of disappear, I use onions ALL the time and they bring a lot of flavor to everything they are in, I just don’t want to bite into one. We all have our issues I am sure.
Beef Stroganoff
Ingredients
- 1 pound top sirloin steak thinly sliced into strips
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion diced
- 1 package brown mushrooms slice thickly if you like, I minced mine
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- ¾ cup heavy cream I used half/half because its what I had on hand
- ¼ cup sour cream
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 package egg noodles
- Green Onions or Parsley chopped to serve on top - I didn't but should have
Instructions
- In a Dutch oven or large deep pan. Get the pan really hot, add the olive oil and when the oil is hot, add the sliced beef in a single layer cooking 1 minute on each side. Cook until browned, sear beef in batches without overcrowding. Remove to a plate and set aside.
- Add the butter, add the onions and mushrooms, Sauté for 6-8 minutes or until the liquid has evaporated and the onions and mushrooms are soft and lightly browned. Add the minced garlic and sauté for another minute. Add the flour stirring constantly.
- Add the beef broth, scraping any bits from the bottom of the pan, then add the cream and simmer for a couple of minutes or until the sauce slightly thickens. In a small cup or bowl temper the sour cream by adding a few tablespoons of the warm sauce to the sour cream. This will help it stop from curdling.
- Stir in the Worcestershire, Dijon mustard, season with salt and pepper season to taste. Add the beef with all the juices back into the sauce, simmer until the beef is heated through.