Beef Stroganoff

Sometimes, I’m in the mood to steer clear of fancy, unique dishes and go back to the old classics. To me, old classics include things like pot roast, chicken and noodles, lasagna…dishes that people all over have been making for decades! This recipe is pulled from Cooking Light (April 2007) and its something I’ve made a couple of times before – and it is sooo delicious. It has a history of its own, as well – according to cooking light, “legend has it [that] this dish was created for 19th-century Russian general Count Alexander Stroganov, and it eventually became a dinner-party standby for American home cooks in the 1950s and 1960s.” Given my interest in history, this seems the perfect dish to feature on this week’s blog post!


The reason I like this dish is because of the simple combination of flavors – the egg noodles are fairly bland, but that’s a good thing – they end up coated in a yummy sauce anyway, and the beef/mushroom mixture is very flavorful. The sherry cooking wine adds a bit of “delicate” flavor – which is important since the beef broth and sour cream are very rich! This recipe is also fast and easy to make – and leftovers heat up perfectly for lunch the next day!

Beef Stroganoff

1lb boneless sirloin steak, with fat trimmed off
8 oz mushrooms, sliced
small onion, chopped
1 TBS butter
olive oil
2 TBS flour
1 C beef broth
1/4 C sherry cooking wine
salt + pepper
3/4 C low fat sour cream
cooked egg noodles (use the whole 8-oz package)
fresh minced parsley

1. Cut beef into small strips.
2. Heat several TBS olive oil in skillet. Add beef and saute until lightly browned, 3-4 minutes (don’t cook all the way through yet.) Remove beef from pan and set aside.
3. Add onion to pan. Saute 2 minutes. Add mushrooms to pan. Saute both onion and mushrooms for another 2-3 minutes. Remove from pan and set aside with beef.
4. Melt butter in pan over medium-high heat. Add flour. Cook one minute. Add sherry, and whisk for one minute until clumps are broken up. Add broth. Cook one minute until sauce is thickened and bubbly, stirring constantly.
5. Add beef/mushrooms/onions to sauce. Season with salt and pepper. Bring all to a boil. Then reduce heat and let simmer for 4-5 minutes. Remove from heat, and add sour cream.
6. Combine cooked noodles with parsley. Serve beef mixture over noodles.

Note – I roasted a few sliced green bell peppers in the oven (drizzled with olive oil, salt, pepper) and served on the side.


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This entry was posted in Beef, Beef/Turkey, Main Dish, Pasta. Bookmark the permalink.

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