• January 24, 2024

Beef Stroganoff

Beef Stroganoff

Beef Stroganoff 984 1024 Cooking Aboard with Jill

This is a classic winter recipe. Stroganoff is a combination of indulgent tender beef with a creamy mushroom sauce that is typically served over butter noodles. If you use beef, it is highly recommended that it is a cut of top sirloin, boneless ribeye steak or filet mignon. The key is a tender meat that can also be substituted for another protein as you will see in the ingredients. My Example: January 2024 Newsletter will give you the story of Count Alexander Stroganoff from Russia for whom this dish was invented.

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 1 pound Beef Steak, Chicken Breast, Veal or Thick White Fish
 Olive Oil
 Butter
 ½ Chopped OnionMedium Sized
 ½ pound Brown MushroomThinly Sliced
 1 clove GarlicMinced
 1 tbsp Flour
 1 cup Beef Broth, Stock, or Consommé(I used a can of Campbells Beef Consommé)
 ½ cup Sour Cream
 1 tbsp Worcestershire Sauce
 ½ tsp Dijon Mustard
 Salt, Pepper, & Paprikato taste
 1 tbsp Green Onionsto garnish
 8 oz Bag of Egg Noodles
1

2

Cut the meat into one-inch cubes. Tenderize with a mallet. Cut into bite size pieces.

3

In a deep-dish pan or Dutch oven, place 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the meat. Salt and pepper to taste. Using a spatula, allow the meat to brown, stirring occasionally for a few minutes. Remove the meat to a plate and set aside.

4

Add 2 tablespoons of butter, chopped onion and sliced mushrooms. Sauté 6 minutes until the liquid has evaporated and the vegetables are soft and lightly browned. Add the garlic and the flour and sauté another minute stirring continuously.

5

Add in the meat. Next add the beef broth. Scrape any bits from the bottom of the pan while allowing it to thicken for a couple minutes. Stir in the Worcestershire sauce, Dijon mustard and paprika.

6

Simmer until the pan is heated through. You can cover and continue to simmer until ready to serve. Meanwhile, prepare the buttered noodles, drain and place on the plates. Serve the Stroganoff over the top of the noodles and garnish with sour cream and sliced green onions. Serves 4.

Ingredients

 1 pound Beef Steak, Chicken Breast, Veal or Thick White Fish
 Olive Oil
 Butter
 ½ Chopped OnionMedium Sized
 ½ pound Brown MushroomThinly Sliced
 1 clove GarlicMinced
 1 tbsp Flour
 1 cup Beef Broth, Stock, or Consommé(I used a can of Campbells Beef Consommé)
 ½ cup Sour Cream
 1 tbsp Worcestershire Sauce
 ½ tsp Dijon Mustard
 Salt, Pepper, & Paprikato taste
 1 tbsp Green Onionsto garnish
 8 oz Bag of Egg Noodles

Directions

1

2

Cut the meat into one-inch cubes. Tenderize with a mallet. Cut into bite size pieces.

3

In a deep-dish pan or Dutch oven, place 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the meat. Salt and pepper to taste. Using a spatula, allow the meat to brown, stirring occasionally for a few minutes. Remove the meat to a plate and set aside.

4

Add 2 tablespoons of butter, chopped onion and sliced mushrooms. Sauté 6 minutes until the liquid has evaporated and the vegetables are soft and lightly browned. Add the garlic and the flour and sauté another minute stirring continuously.

5

Add in the meat. Next add the beef broth. Scrape any bits from the bottom of the pan while allowing it to thicken for a couple minutes. Stir in the Worcestershire sauce, Dijon mustard and paprika.

6

Simmer until the pan is heated through. You can cover and continue to simmer until ready to serve. Meanwhile, prepare the buttered noodles, drain and place on the plates. Serve the Stroganoff over the top of the noodles and garnish with sour cream and sliced green onions. Serves 4.

Beef Stroganoff


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