Beef Stroganoff
This is one of those recipes that has been around for ages. It never gets old and there is no reason to change it. Comfort food at its best!
The majority of the ingredients are probably already in your fridge and pantry, so run to the store and grab a pound of top sirloin and some sliced mushrooms.
This meal is easy to make, easy to clean up, budget friendly and a definite crowd pleaser!
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 1 Lb. Top Sirloin
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 3 Tbsp. butter divided
- 8 oz. sliced mushrooms
- 1 small yellow onion diced
- 4 cloves garlic
- 1/4 C. water
- 1/2 C. cooking wine
- 1 tsp. rosemary
- 1 tsp. beef bouillon or beef base
- 2 Tbsp. flour
- 2 1/2 tsp. Worcestershire sauce
- 1/2 C. sour cream
Ingredients
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Instructions
- Slice steak into thin strips, then sprinkle with salt and pepper and set aside.
- Melt 2 Tbsp. of butter in a large skillet. Reduce to medium heat and add the garlic, onion and mushrooms.
- Sauté mushrooms for approximately 5 minutes, until onions are translucent, garlic is fragrant and mushrooms have softened.
- Remove onion and mushroom mixture from the pan and put aside.
- Increase heat to medium-high and melt the last tablespoon of butter. Add beef and rosemary and sauté until the beef is no longer pink.
- While the beef is cooking, whisk together the water, cooking wine, beef base or bouillon, flour and Worcestershire sauce to make a gravy.
- Add the gravy mixture to the beef.
- Return the onion and mushroom mixture to the skillet and combine with the beef.
- Bring the sauce to a simmer and continue to cook for another 2 minutes, or until thick. Remove from heat and add the sour cream.
- Mix until fully incorporated. Add additional salt and pepper to taste. Serve immediately over rice, egg noodles or mashed potatoes.
