Beef Stroganoff
Classic beef stroganoff: thin strips of round steak browned in butter, with mushrooms and onion in a beef broth and sour cream sauce, served over buttered noodles.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Sandra Mills's beef stroganoff is the classic: round steak sliced thin on the diagonal and browned quickly in butter, mushrooms and onion cooked until just tender, then beef broth thickened with sour cream and flour.
As she notes, the sauce is not too thick. Serve it over hot buttered noodles.
Ingredients
- 1 pound round steak
- 1/4 cup butter
- 2 cups of sliced fresh mushrooms
- 1/2 cup chopped onion
- 1 can condensed beef broth
- 1 cup of sour cream
- 2 1/2 tablespoons flour
- Hot buttered noodles, for serving
Instructions
- Brown the beef. Cut the meat on the diagonal into strips 1/4 inch thick. Brown quickly in butter and set aside.
- Cook the vegetables. Cook the mushrooms and onions until just tender.
- Add the broth. Add the broth and heat just to boiling.
- Thicken. Blend the sour cream and flour and stir into the broth. Cook and stir until the mixture thickens; it should not be too thick.
- Serve. Add the meat to the sauce and serve over hot buttered noodles.
Tips
- Keep the sauce below a boil once the sour cream is in so it does not curdle.
- Slice the beef across the grain for tender strips.
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