I think I’m pretty set knowing that beef stroganoff will never be one of my signature dishes nor will it be one of my go to meals. This is the best recipe I’ve tried so far, but I’ve just come to realize it’s just not in the cards for me and I’m not a super fan of stroganoff in general. I like that the sauce had some good flavor it and you can’t go wrong adding alcohol haha. Overall if I have to make it I would use this recipe again, however I’m open to other uses for stroganoff meat if you have any…
(Adapted from One Perfect Bite)
1 (14.5-oz.) can reduced sodium beef broth
4 tablespoons unsalted butter, divided use
2 tablespoons flour
1 teaspoon dry mustard
1/4 cup sour cream
Beef and Mushrooms
1-1/2 pounds thinly sliced flatiron or sirloin steak
1 small yellow onion, thinly sliced
8 ounces sliced cremini mushrooms
Optioanl: 2 tablespoons brandy or dry sherry wine
Kosher salt and freshly ground black pepper, to taste
2 tablespoons finely chopped parsley
8 ounces cooked and buttered egg noodles
To make sauce: Place beef broth in a small pan, bring to a boil and simmer until broth is reduced by half.
In a separate pan, heat 2 tablespoons butter in a 2-quart saucepan over medium heat.
Add flour and dry mustard, and cook, stirring, for 2 minutes.
Gradually add broth, whisking constantly, and bring to a boil; cook until thick, about 2 minutes.
Stir in sour cream, remove from heat, and set aside.
To make beef and mushrooms: Heat remaining butter in a 12-inch skillet over medium-high heat. Lightly season beef with salt and pepper. Add to skillet and cook until just cooked through, about 3 minutes. Transfer beef to a plate.
Add onions to same skillet, and cook until soft and lightly golden, about 5 minutes. Stir in mushrooms and sauté for 5 minutes longer.
Deglaze pan with brandy or sherry, if using. Reduce heat to low, return beef to pan and add reserved sauce. Season to taste with salt and pepper and heat through. Cover to keep warm.