I'll be honest, my only prior experiences with beef stroganoff (or at least the only that I can recall) were with the Hamburger Helper boxed stroganoff. In a way this deprivation was a blessing because I was surprised by how good the real thing actually is. A quick and easy winter meal, this was perfect for a weeknight and is great leftover. I like to have it the traditional way, over egg noodles, adding to the hearty qualities as well as providing a better vessel for that delectable pan sauce.
Sadly, this was my last meal of the month, but I think it was a good note to end on mainly because it was wholly unproblematic and delicious. For more final thoughts check out my next post.
Recipe:
Beef Stroganoff
3 tbsp butter
2 large onions, diced
Salt and Pepper
8 oz mushrooms, sliced
1-2 lbs beef tenderloin or sirloin, cut into 1-1 1/2 in. chunks
1 tbsp stone ground mustard
1 cup beef stock
1/2 cup sour cream
1.) Put the butter in a large, deep skillet with a lid over medium high heat. When the butter is melted, add the onions, along with a sprinkling of salt and pepper and the mushrooms and cook, stirring occasionally, until the onions are very soft but not browned, about 10 minutes. Add the beef and cook, stirring, for just a minute.
2.) Stir in the mustard and the stock. Adjust the heat so the mixture bubbles steadily but not violently and cook until the meat is tender, about 5 minutes. Stir in the sour cream, taste and adjust seasonings. Serve over cooked egg noodles.
Sadly, this was my last meal of the month, but I think it was a good note to end on mainly because it was wholly unproblematic and delicious. For more final thoughts check out my next post.Recipe:
Beef Stroganoff
3 tbsp butter
2 large onions, diced
Salt and Pepper
8 oz mushrooms, sliced
1-2 lbs beef tenderloin or sirloin, cut into 1-1 1/2 in. chunks
1 tbsp stone ground mustard
1 cup beef stock
1/2 cup sour cream
1.) Put the butter in a large, deep skillet with a lid over medium high heat. When the butter is melted, add the onions, along with a sprinkling of salt and pepper and the mushrooms and cook, stirring occasionally, until the onions are very soft but not browned, about 10 minutes. Add the beef and cook, stirring, for just a minute.
2.) Stir in the mustard and the stock. Adjust the heat so the mixture bubbles steadily but not violently and cook until the meat is tender, about 5 minutes. Stir in the sour cream, taste and adjust seasonings. Serve over cooked egg noodles.
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