Classic Beef Stroganoff

Sautéed beef with luscious gravy, filled with mushrooms, onions and sour cream served over noodles! Ultimate classic comfort food that will provide your family or guests with a great dinner... so easy to prepare too! Make it for that special dinner!

Classic Beef Stroganoff

Yield: 4 servings

Ingredients:

1 1⁄2 pounds beef, top sirloin
2 medium onions, sliced
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons olive oil
1 1⁄2 cups sliced mushrooms, ~ 8 ounces
1 1⁄2 cups beef broth
1⁄4 cup white wine
1⁄2 teaspoon kosher salt
1 teaspoon Worcestershire sauce
1⁄2 teaspoon dried dill weed
1/3 cup flour
1⁄2 cup light sour cream or plain nonfat Greek yogurt
Garnish: fresh dill weed
Cooked wide noodles

Equipment needed:

Cutting board
Chef knife
Dry and liquid measuring cups
Measuring spoons
12-inch fry pan
Medium serving bowl
Rubber spatula
Fork or small wire whisk
Serving spoon

When I think of sliced beef cooked to perfection in a rich, luscious gravy... I think of Stroganoff! So easy to prepare too. Serve over noodles and the presentation is amazing! When I was growing up, my mom used to make this dish for company and the aroma filled the entire house. The kids ate leftovers the following day, but I didn’t care, the smell of the meal cooking was worth the wait! Gather your ingredients and let’s cook!

First step is to prepare the ingredients as the cooking process goes rather quickly.

1) Start by thinly slicing the onions and the steak using a chef knife. Cut the onions in half first and then slice across thinly creating ribbons of onions. Mince the garlic cloves. Cut the steak into diagonal slices against the grain, about 1⁄4 -inch thick and 1 1⁄2 - 2 inches long. This will help keep the steak tender as it cooks and shrinks. Cut the mushrooms lengthwise into 1⁄4 inch thick slices.

**If serving over noodles, start salted water to a boil and cook noodles while stroganoff is being prepared.

Time to start cooking…

2) Place the skillet on medium-high heat for 3 – 5 minutes. Melt butter in olive oil in skillet. Saute onions and garlic for 2 – 3 minutes until wilted. Add sliced mushrooms and continue cooking for 3 more minutes or until mushrooms begin to soften slightly.

Meat time….

3) In same skillet with the vegetables, place sliced beef over medium heat and pan fry while stirring, for 2 – 3 minutes or until edges are evenly browned. Don’t over cook at this point, as the meat will become tough. Combine beef broth and white wine. Add flour to broth mixture and stir well with fork or small wire whisk until smooth. Pour into simmering beef mixture and blend well.

Final touches….

4) When mixture thickens, add onion, garlic, mushroom mixture back to gravy and meat. Stir well to combine and coat all with gravy. Sprinkle with kosher salt, pepper and dried dill. Stir well. Add light sour cream and blend until uniformly creamy tan in color. I have substituted nonfat plain Greek yogurt too with great results. Adds a bit of tang and creamy goodness with a lot less fat. The resulting creamy, beef gravy smells wonderful. 5) Taste the warm gravy and adjust the seasoning as desired. Finish cooking the noodles as the meat simmers on low heat. At this point, you can place the entire oven-safe pan into a warm, 225 - 250 F oven or on the melt temperature of your stove top, covered, until serving... 30 minutes maximum. Don’t allow to heat for too long to prevent toughening of the meat.

Dinner is ready... Add a salad or fresh vegetable side! Maybe try the Mixed Green Salad with Mustard Vinaigrette... Enjoy!!