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Best Beef Stroganoff
8-oz egg noodles
3-tbsp butter
2-tbsp vegetable oil
12-oz white button mushrooms, trimmed and halved
12-oz beef tenderloin, cut into 1/8-inch strips
3/4-cup dry red wine
1-onion, minced
1 1/2-tsp brown sugar
1-tsp tomato paste
1-tbsp all-purpose flour
1/2-cup chicken broth
1/3-cup sour cream
Best Beef Stroganoff

Bring 4 quarts of water to a boil
Add 1-tbsp salt and the noodles; cook, stirring often until almost tender
Drain noodles then return to pot and toss with 2-tbsp butter
Cover and keep warm
While waiting for the noodle water to boil, heat 1-tbsp oil in a 12-inch skillet over medium high heat
Add the mushrooms and 1/4-tsp salt
Cook until lightly browned, about 5 minutes; transfer to a bowl
Pat the beef dry with paper towels
Season with salt & pepper
Add the remaining 1-tbsp oil to skillet
Return to medium-high heat
Brown the beef, about 5 minutes; transfer to bowl with mushrooms
Add 1/4-cup wine to the skillet and return to medium-high heat
Simmer, scraping up the brown bits, until thickened, about 1 minute
Transfer the wine to the bowl with the mushrooms & beef
Add the remaining 1-tbsp butter to the skillet and melt over medium heat
Add the onion, brown sugar and tomato paste; cook until onion is light browned, about 5 minutes
Stir in the flour and cook for 1 minute
Whisk in the broth and remaining 1/2-cup wine
Simmer until thickened, about 2 minutes
Add any juices from the mushroom bowl
Stir about 1/2-cup of the sauce into the sour cream, and then stir the sour cream mixture into the sauce
Add the mushrooms and beef; warm through
Season with salt & pepper
Serve over the warm egg noodles

This is a great recipe to use on leftover top sirloin roast, cut like above, and just heated through

Serves 4