Beef stroganoff is one of the world’s ultimate comfort foods. It originated in 19th century Russia, but has now become a widely popular dish around the world. While it originated in Russia, the recipe was created by a french chef, explaining the french influence. This recipe is based on the traditional American version, which includes mushrooms, onions and sour cream served over a bed of pasta. The key to this recipe is to use a tender cut of beef and sour cream. While mushrooms are not typically included in the Russian version, I find the mushrooms really add some depth to the dish.
1 lbs. beef, cubed (trip-tip or filet recommended)
8 oz. package white mushrooms
Small yellow onion, chopped
1-2 tsp. bacon grease (butter can be substituted)
Can of Cream of Mushroom Soup
1 cup beef broth
1-2 tbs. dry sherry
1 garlic glove, finely chopped
2 tbs. heavy whipping cream (more or less can be added depending on desired creaminess)
5 oz. sour cream
Salt & pepper to taste
Package of wide egg noodles, cooked according to directions
Heat bacon grease in a skillet on medium high heat. Pat cubed beef dry with paper towels, season with salt and pepper and dust lightly with flour. Arrange the beef around the pan and lightly brown on all sides. Once browned, remove and set aside. Reduce heat to medium and add the mushrooms, onions and garlic to the pan; sauté until soft. Add the sherry to de-glaze the pan and cook for about 1 minute, then add the beef broth, cream of mushroom soup and the browned beef cubes. Simmer for about 20 minutes, add the heavy whipping cream, and simmer another 10 minutes. Add the sour cream and stir until heated throughout. Add salt and pepper to taste. Serve over egg noodles. Some other options are to serve over rice, potatoes, spaetzle or in a bowl with a side of buttered bread.
Try it out, let me know what you think. I look forward to hearing how the recipe turned out!