Beef Stroganoff | Beef and Veal Recipes

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Mar

2011

This stroganoff recipe is definitely uncomplicated and very easy to create. Some stroganoff recipes can become very involved and tend to scare people off. Our goal at foodcreate.com is to make life simple yet refined. You will love this recipe because it is a snap to make but still retains that classic beef stroganoff taste and texture. Old world charm and sophistication meets simple modern day needs and time constraints. Enjoy!

2 teaspoons canola oil

1 small onion, chopped

4 pieces (about 1 pound) cooked skirt steak, cut into 1-inch cubes

2 tablespoons flour

1 tablespoon dry mustard

1 1/2 cups beef broth

Salt and pepper, to taste

8 ounces broad egg noodles

2 cups mushroom sauce

1/3 cup sour cream

1/4 cup chopped parsley

1. In a large flameproof casserole, heat the oil over high heat. Add the onion and cook, stirring often, for 3 minutes.

2. Add the beef. Cook for 2 minutes more. Sprinkle the flour and mustard over the beef mixture. Cook, stirring constantly, for 1 minute.

3. Add the beef broth, salt, and pepper. Bring the mixture to a boil, stirring constantly, to release browned bits in the pan. Lower the heat and simmer for 5 minutes.

4. Meanwhile, bring a large pot of salted water to a boil. Add the noodles, and cook, stirring occasionally, for 8 minutes or until they are tender but still have some bite. Drain into a colander.

5. Stir the mushroom sauce into the simmering broth and let the mixture return to a boil. Remove the pan from the heat. Stir in the sour cream. Taste for seasoning and add salt and pepper, if you like.

6. In 4 deep plates, divide the noodles, top with sauce, and sprinkle with parsley.

Recipe and phot courtesy of The Boston Globe and staff writer Karoline Boehm Goodnick.