With colder weather this week, we have broken out a few comfort food dishes. Beef stroganoff is a great way to make 2 meals out of one roast. I like to do a traditional Roast Beef one day, and then use the leftovers to make this Beef Stroganoff. If you won’t be using the leftover roast beef right away, cut it into strips and freeze it for a quick start to a meal later.
RECIPE:
Beef Stroganoff
½ cup sour cream
2 lb round steak (or leftover roast beef)
1 small onion, finely chopped
1 Tbs butter
1 Tbs olive oil
2 tsp minced garlic
8 oz fresh sliced mushrooms
1 Tbs flour
1 can beef broth (1 ½ cups)
½ cup heavy cream
2 Tbs Worcestershire sauce
1 tsp Kitchen Bouquet or Gravy Master
1 bay leaf
1 tsp salt
1 tsp sweet paprika
¼ – ½ tsp hot paprika
¼ tsp pepper
Egg noodles
Take sour cream out of the refrigerator, measure, and set aside in a 2-cup bowl. Let sour cream sit at room temperature until ready to use.
Cut beef into thin slices. Sauté beef and onion in butter and olive oil. Add garlic and mushrooms. Cook until mushrooms are tender. Stir in flour and cook for 2 minutes. Add beef broth, cream, Worcestershire, Kitchen Bouquet, bay leaf, salt, paprikas, and pepper. Bring mixture to a simmer. Reduce heat to low, cover, and simmer for about one hour. Remove pan from heat.
Add a small amount (about 2 Tbs) of the broth from the pan to the sour cream in a small bowl. Stir to mix well. Continue adding about 1 cup broth, in small amounts, to sour cream. Stir sour cream mixture back into pan. Do not allow to boil.
Serve over egg noodles.
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