Beef Stroganoff is the perfect dish for a cold winter’s day. My mother used to make this dish, and it was always one of the family favorites. She used cream of mushroom soup in her recipe, but I have made my version without it. The combination of the beef and vegetables in a savory sauce gives you a warm, satisfying feeling. Give it a try, it’s delicious!
1 – lb. sirloin
3 – large carrots
1 – cup diced onion
2 – garlic cloves
8 – oz. package of white mushrooms
1 – cup diced cremini mushrooms
2 – tbls. canola oil
1/2 – cup white wine
1 – 14.5 oz. can beef stock (low sodium)
2 – rounded tbls. flour
1 – tbls. Worchestershire sauce
1 – tsp. Dijon mustard
1/3 – cup sour cream
Ground black pepper
1 – 12 oz. package of wide egg noodles
1 -tbls. butter
Put a large pot of water on to boil. When the water comes to a boil, add 1 teaspoon of salt and add the noodles. Cook according to the package directions. I suggest you keep the water simmering until the stroganoff is about 10 minutes from being finished, then cook the noodles. Once cooked, drain the noodles and place them in a bowl and mix through one tablespoon of butter to keep the noodles from sticking. Put aside until the stroganoff is ready.
In the meantime, prepare all the ingredients. Trim the fat off the sirloin steak and cut into one inch pieces. Peel and cut the carrots into 1/2″ pieces. Wipe the mushrooms clean with a damp paper towel and cut into 1/2″ pieces. Dice the onion and peel the garlic.
Heat the canola oil in a large skillet. Season the sirloin with salt and black pepper. Add the garlic and sirloin and cook until browned on both sides, then remove it to a bowl and set aside (leaving the garlic in the pan).
Add the diced onion and sauté until the onion starts to become translucent, about 5 minutes. Add the carrots and mushrooms and sprinkle with salt and black pepper. Cook about 5-6 minutes, stirring often. Add the white wine to deglaze the pan, and cook until it reduces by about half, about 1-2 minutes.
Dissolve the cornstarch in a little water (about 3 tablespoons), stirring until smooth. Add the beef broth to the vegetable mixture, then add the cornstarch mixture and stir until completely incorporated. Add the Worchestershire sauce and Dijon mustard, mix well. Return the beef to the skillet and stir. Reduce the heat to medium-low, cover and let cook about 20 minutes, stirring occasionally.
As it cooks, the sauce will thicken and the meat will become tender. At this point add in the sour cream.
Mix through and let simmer about 2 minutes.
Serve over noodles.
Makes 4-5 servings.