I make a mean Beef Stroganoff.
One evening, while were both reminiscing over nostalgic dishes, we both mentioned Beef Stroganoff, recalling versions our moms used to make during our childhood. I even recall liking a pale, ground beef version served in my high school’s cafeteria.
I’ve had sucess working from the following recipe I found on this Chowhound thread posted by Sam D. who adapted an adapted recipe from an old Better Homes and Garden cookbook. This delicious recipe fulfilled our nostalgic longing and far surpassed my memories of Beef Stroganoff.
I bought a bag of spicy banana peppers at the Kingsfield Farmers Market. In an attempt to use my expanding stash of hot peppers, I added some sauteed banana peppers to my Beef Stroganoff with lip tingling results.
We serve beef stroganoff with wide egg noodles, mixed with butter and parsley. For a kick, serve it with spicy, sauteed banana peppers. If you have low-sodium beef broth, substitute this for the water + bouillon/base.
1 lb. of sirloin steak, cut against the grain into bite-sized strips
1 tablespoon of flour mixed with a 1/2 teaspoon of salt, placed in a paper bag (or large bowl)
2 tablespoons of butter
1 package of button (or crimini) mushrooms, sliced
1/2 of a diced red onion
1 clove of garlic, minced
2 tablespoons of flour
1 1/2 tablespoons of tomato paste
1 1/2 cups low sodium beef broth
1 small container of sour cream (about 1 cup)
1-2 splashes of a white wine or dry vermouth
1 good squirt of Dijon mustard
Chopped parsley, a handful
Sea salt & fresh cracked black pepper
- In a paper or large bowl (or large bowl), toss the beef slices with the flour and salt. Brown in butter or olive oil in a hot pan. Remove and set aside.
- To the same pan, add the sliced mushrooms and diced onion. Season with black pepper and saute until the mushrooms are cooked. Add the minced garlic and stir for a few minutes, making sure the garlic does not burn.
- Add the meat/onion/mushroom/garlic mixture to the beef that you set aside.
- To make the sauce, add 2 tablespoons of butter and 2 tablespoons of flour to the pan residue. Stir well to make the roux. Add the tomato paste and 1/4 teaspoon of salt and stir to incorporate.
- Add 1 1/2 cups of low sodium beef broth to the roux, stir, and simmer for a few minutes.
- Return the meat and vegetables to the pan.
- Add the sour cream mixed and gently stir. Then, add the splash or two of white wine or vermouth. Add a squirt of Dijon mustard. Heat but do not boil, otherwise the sour cream will separate.
- Before serving, toss in the chopped parsley. Taste and add more wine, mustard, tomato paste, salt, or pepper as needed.
- Serve with buttered noodles and sauteed, spicy banana peppers.