beef stroganoff
This post may contain affiliate links. Please read our disclosure policy
We really didn’t do much meat growing up in my house. We ate meatless lasagna, meatless spaghetti sauce…even meatless tacos. It was for this reason that I did not have much experience with beef stroganoff.
Three years ago, when I was a college freshman, I decided to try a stroganoff recipe but couldn’t really bring myself to do ground beef. Instead, I made a mushroom stroganoff. It was a very plain, simple recipe, with things like cream of mushroom soup and sour cream, but at the time I liked it.
My tastes have graduated somewhat, and I’ve recently been trying to cook my way through the recipes given to me by my sister in-love Stacy. So when I came across beef stroganoff, I decided to give it a go. Bonus: didn’t involve ground beef. To be honest, I think that I maybe ate one piece of the meat, but I LOVED the taste of the sauce. If I can talk Michael into it, sometime I’ll try this as a mushroom stroganoff, because it was delicious, and I’d love a meatless version.
If I were you and were making it, I’d substitute 1lb of sliced mushrooms for the meat. Delicious.
It’s pictured before I added extra sauce to the noodles, so I apologize if it looks a bit dry. I promise there was enough sauce to go ’round. Yum!
Beef Stroganoff
Printable Recipe
Ingredients:
1 1/2lb sliced sirloin
2Tbsp butter
2Tbsp flour
1 onion, minced
2c hot beef broth or 2c hot water + 2 beef bouillon cubes
salt and pepper to taste
1Tbsp Dijon
1Tbsp worcestershire
1Tbsp ketchup
1c sour cream (I used light)
Directions: Brown the meat and onions in butter. Cook with lid on until meat is tender (about 25-30min on medium or medium-low). Sprinkle over flour and stir well. Cook 1-2 mintues. Add the rest of the ingredients and cook until warm. Serve over rice or egg noodles.
*If using mushrooms, saute with onion until tender (should take less than 7 minutes). Then add flour and follow directions as listed.