Here's my version of beef stroganoff.
1 lb of round steak, cut across the grain into strips
salt and pepper
vegetable oil
1 T butter
6 ounces fresh button mushrooms, sliced
5 green onions, chopped (white parts only)
2 T flour
1 1/4 cups beef broth
1/2 tsp dijon mustard
2 1/2 T sherry
1/3 cup sour cream
wide egg noodles, cooked according to package directions
chopped green onion tops for garnish, or chopped parsley
Season the round steak with the salt and pepper and set aside. Melt the butter in a large skillet over medium heat and saute the mushrooms until they have lightly carmelized. Add the onions and continue to cook for a couple of minutes. Remove the mushroom/onion mixture and set aside.
Add enough vegetable oil to the pan to lightly coat the bottom. Sear the meat over medium/high heat in batches. Add the meat to the mushroom/onion mixture.
Remove the pan from the heat and add about 1/4 cup of the beef broth, scraping the browned bits from the bottom of the pan. Add the flour and whisk until it's smooth. Add the remaining broth and whisk to combine thoroughly (no lumps).
Return the pan to the heat and mix in the dijon and sherry. Add the meat/mushroom/onion mixture and simmer slowly for about 45 minutes, stirring occasionally.
Remove from heat and stir in sour cream. Spoon over wide egg noodles and garnish with green onion tops or parsley.
I use this sherry. I'm not a sherry connoisseur by any means, but I do know this works well with this dish. (I think it's considered a middle-of-the-road brand, good enough for cooking.) Anyway, just try not to use cooking sherry for this recipe.
Vegetarian Variation: Use fresh, thickly sliced portobello mushrooms instead of the meat and button mushrooms.
1 lb of round steak, cut across the grain into strips
salt and pepper
vegetable oil
1 T butter
6 ounces fresh button mushrooms, sliced
5 green onions, chopped (white parts only)
2 T flour
1 1/4 cups beef broth
1/2 tsp dijon mustard
2 1/2 T sherry
1/3 cup sour cream
wide egg noodles, cooked according to package directions
chopped green onion tops for garnish, or chopped parsley
Season the round steak with the salt and pepper and set aside. Melt the butter in a large skillet over medium heat and saute the mushrooms until they have lightly carmelized. Add the onions and continue to cook for a couple of minutes. Remove the mushroom/onion mixture and set aside.
Add enough vegetable oil to the pan to lightly coat the bottom. Sear the meat over medium/high heat in batches. Add the meat to the mushroom/onion mixture.
Remove the pan from the heat and add about 1/4 cup of the beef broth, scraping the browned bits from the bottom of the pan. Add the flour and whisk until it's smooth. Add the remaining broth and whisk to combine thoroughly (no lumps).
Return the pan to the heat and mix in the dijon and sherry. Add the meat/mushroom/onion mixture and simmer slowly for about 45 minutes, stirring occasionally.
Remove from heat and stir in sour cream. Spoon over wide egg noodles and garnish with green onion tops or parsley.
I use this sherry. I'm not a sherry connoisseur by any means, but I do know this works well with this dish. (I think it's considered a middle-of-the-road brand, good enough for cooking.) Anyway, just try not to use cooking sherry for this recipe.
Vegetarian Variation: Use fresh, thickly sliced portobello mushrooms instead of the meat and button mushrooms.