Beef Stroganoff

Name: Beef Stroganoff
Prep time: 20 h
Cook time: 1 h
Total time: 21 h
Yield: 8 servings
Ingredients: 3 lbs sirloin or rib eye steak (thin cut); 1.5 teaspoons salt; 1.5 teaspoons pepper (to taste); 2 tablespoons butter; 2 tablespoons olive oil; 1 onion; 1 tablespoon garlic (minced); 1.5 cups Red wine (full bodied); 16 ounces Beef broth (low sodium); 1 tablespoon dijon mustard; 2 teaspoons worcestershire; 2 cups mushrooms (small buttons or sliced. Double it if you like them); 1 cup sour cream; 5 oz Blue Cheese (really like Amish); 2 tablespoons fresh chives or parsley; 1 tablespoon caraway seed (or to taste); long grain white rice or egg noodles (according to package); 2 tablespoons corn starch or flour (add water a little at a time to eliminate lumps until it becomes pourable)

bartb70

Prep 20 hrs20h

Cook 1 hr1h

Serves 8

Melt in your mouth strips of sirloin and sliced mushrooms, melded with a rich, creamy, perfectly seasoned sauce. This Beef Stroganoff recipe makes for a truly memorable meal.

Course: Main Course

↬ Adapted from Beef Stroganoff - Rich, Creamy, Delicious! | Valerie's Kitchen

Ingredients

3 lbs sirloin or rib eye steak (thin cut)
1.5 teaspoons salt
1.5 teaspoons pepper (to taste)
2 tablespoons butter
2 tablespoons olive oil
1 onion
1 tablespoon garlic (minced)
1.5 cups Red wine (full bodied)
16 ounces Beef broth (low sodium)
1 tablespoon dijon mustard
2 teaspoons worcestershire
2 cups mushrooms (small buttons or sliced. Double it if you like them)
1 cup sour cream
5 oz Blue Cheese (really like Amish)
2 tablespoons fresh chives or parsley
1 tablespoon caraway seed (or to taste)
long grain white rice or egg noodles (according to package)
2 tablespoons corn starch or flour (add water a little at a time to eliminate lumps until it becomes pourable)

Instructions

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1
Trim edges of sirloin of any excess fat. Thinly slice the meat and then slice each piece in half again lengthwise. Slices should be about 1/2 inch thick by about 2-inches long.
2
In a large skillet over medium high heat, melt the butter with the vegetable oil. Sear the beef strips quickly in batches, seasoning with salt and pepper as they cook. Be generous with the pepper. Remove beef from pan to a dish and repeat with remaining beef. The goal when using tender cut of beef is to sear but not over cook. The center should be medium rare (pink).
3
Once all the meat is cooked, add onions and garlic to beef drippings in empty pan. Cook and stir for a couple of minutes. Add wine and cook for a minute or two. Add beef broth, Dijon mustard, carraway seed, and Worcestershire sauce and cook and stir for another minute. Bring to a low boil, reduce heat to low, cover pot and simmer for
4
Remove about 1/4 cup of the cooking liquid from the beef stroganoff to a small bowl. Add cornstarch to the liquid and mix until cornstarch has dissolved. Pour the cornstarch slurry into the beef stroganoff and cook, stirring, for a minute or two as sauce thickens slightly. Add sliced mushrooms and allow to cook, stirring occasionally about . Add cream cheese and sour cream, stir to combine and allow to cook another or until the cream cheese has completely melted into the sauce. Taste and season with additional salt and pepper if needed.
5
Add the meat back. Allow the sauce to warm the meat. Sprinkle with fresh chives and serve over rice.

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