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Beef Stroganoff

November 12, 2012

When I was a kid, my mom made Meatball Stroganoff, and now that I think about it, meatballs might be easier for kids to eat than the strips of sirloin here.  The recipe below comes from Whole Foods, who have a great suggestions on keeping your grocery bill down (a constant struggle for me) and healthy snack ideas.  This is one of those recipes that makes cooking feel like a sport – everything happens at high heat for a short time, so you have to have everything ready and move fast so nothing burns. You can put aside any stress and just focus on the task at hand, and the result is so delicious.  Mushrooms remain one of my least favourite foods, but I think this dish was my gateway meal to appreciating them.

1 lb beef sirloin, cut into thin strips

2 Tbs canola oil

1 medium sized yellow onion

2 Tbs butter

6 mushrooms, quartered

1 Tbs tomato paste

2 tbs flour

1 can beef broth

1/4 c sour cream

1 tsp dijon mustard

2 tsp lemon juice

8 oz egg noodles

Season beef with salt and pepper.  Preheat skillet over medium heat. Add oil and raise heat to high.  Add the beef and saute until just cooked through, 4-5 mins.  Transfer meat and juices to a bowl and set aside.

Add a bit more oil to the pan and saute the onions until soft and caramleized, about 7 mins.  Transfer onions to the bowl with the beef.

Add butter to a saucepan and melt over medium-high heat.  Add mushrooms and saute, stirring to coat with butter.  Add tomato paste and cook, stirring, for 1 minute.  Stir in flour and cook for about 1 minute.

Cook egg noodles according to package directions.

Pour broth into saucepan and whisk constantly unti sauce is smooth and liquid comes to a boil.  Reduce heat to low and stir

One Comment leave one →
  1. Anonymous permalink
    July 10, 2013 10:27 pm

    Made this tonight! What a hit! MMmmmmmm….thanks for posting it!

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