Monday, October 28, 2013

Beef Stroganoff

This is one of my favorite classic dishes.  I like to update it a bit by using a nice cut of steak (it's traditionally made with round steak or top sirloin) and adding roasted red peppers.  Sure, you can make the Hamburger Helper version, but why bother when this is so quick and so much more delicious? 

Yield:  4-6 servings 

2 pounds steak (I recommend tenderloin or strip steak), cut into 1 1/2 inch strips
8 ounces fresh mushrooms, sliced
1 large white onion, diced
1 red bell pepper, roasted, peeled and thinly sliced
3 garlic cloves, minced
1/4 cup + 1/4 cup butter
1 cup + 1/2 cup beef broth 
1 teaspoon Worcestershire sauce
1/4 cup all-purpose flour
1 cup heavy cream
1 1/2 cups sour cream
3 cups egg noodles
Salt and pepper, to taste 

Cook mushrooms, onions and garlic in 1/4 cup butter over medium heat until tender.  Roast and slice red pepper and add to vegetable mixture, then set aside. Boil the noodles in salted water until tender, drain and cover to keep warm.

In a skillet on high, sear beef until brown on the outside, about 5 minutes.  Stir in 1 cup beef broth and Worcestershire sauce.  Add vegetable mixture to skillet and reduce heat to low.

In a separate saucepan, add 1/4 cup butter and heat on medium until almost completely melted.  Stir in flour and, using a fork or whisk, cook until pastelike, making a roux.  Add heavy cream and remaining 1/2 cup of beef broth.  Cook until creamy, stirring continually.  Stir in sour cream and season to taste with salt and pepper. 

To assemble the stroganoff, spoon egg noodles onto a plate, then top with beef and veggie mixture and sour cream sauce.  Enjoy!

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