April 10, 2012

Beef Stroganoff from Scratch

Growing up, the only stroganoff I knew was My Mom's Stroganoff.  It was and still is one of my favorite things to eat.  As I have gotten older, I have discovered there are all types of versions of stroganoff.  I had been wanting to try the version from Our Best Bites, but the only thing that stopped me from making it was the type of meat it called for.  Then, the other day at work, my friend Natalie was talking about it and said she used ground beef.  What a great idea, why couldn't I use ground beef in this version too, because I love it in my Mom's? 

I thought this version was good and it was pretty similar in taste to my Mom's, but honestly I like hers a little better.  It is faster (less chopping) and easier and I think it tastes just a little better, but hey, that is what I grew up with!  The only reason I would make this version over my Mom's was if I had something against canned creamed soups, which some people do.  I did love that you can easily whip this up in less than 30 minutes! Fast and Easy.    
Beef Stroganoff from Scratch  
slightly adapted from: Our Best Bites Cookbook

1 Lb. top sirloin or tenderloin steak (I used ground beef)
1/2 tsp. kosher salt
1/4 tsp. black pepper
3 Tbl. butter, divided  
8 oz. mushrooms, chopped
1 c. onion, diced
4 cloves garlic, minced
2 - 2 1/2 c. warm water
3 beef bouillon cubes
5 Tbl. flour
2 tsp. Worcestershire sauce
3/4 c. sour cream

Slice steak into strips 1/4-inch thick and about 2 inches long.  Sprinkle with salt and pepper and set aside.  Melt 2 Tablespoons butter in a large skillet over medium heat and then add mushrooms, onion and garlic to the pan.  Saute for 4-5 minutes or until mushrooms are browned and onions are tender.  Remove mushrooms, onions and garlic from pan and set aside.  Slightly increase the heat and melt 1 Tablespoon of butter in pan. Add beef and saute, stirring for 3-5 minutes or until pink is no longer visible.  While the beef is cooking, whisk water, bouillon, flour and Worcestershire sauce together until smooth.  Add this mixture to the beef and return the mushroom mixture to the pan as well.  Bring the sauce to a simmer and cook for 1-2 minutes to thicken.  Remove pan from heat and stir in sour cream  Add additional salt and pepper, to taste.  Serve over egg noodles or white rice.  Serves: 4.  

Jenn's Notes: I love to pile on the sauce, so I adjusted the recipe so it made quite a bit more and I typed it above with the measurements that I used.  Also, I cooked mine a little different - I added the ground beef to a large skillet and I cooked it until it was almost done and then I added the mushrooms, onion and garlic to the meat and I sauteed it all until the meat was done and the veggies were tender.  Then, I added the sauce and cooked until thickened and stirred in the sour cream.  I did not add any butter.  I served over egg noodles, but I do think it would be delicious over rice or a baked potato.    

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