Beef Stroganoff

  • 5/05/2019
  • by Melvin Widodo

Indulge in comfort with our Beef Stroganoff—a classic that never fails to satisfy. Tender beef strips enveloped in a rich, creamy mushroom sauce create a harmonious blend of textures and flavours. This timeless dish offers a hearty and delicious experience, making it a perfect go-to for a comforting and memorable meal.


Ingredients
  • 1 pound steak, such as tenderloin, or strip, cut in 1 inch strips
  • olive oil
  • salt and pepper
  • 1 onion, thinly sliced
  • 8 ounces mushrooms, cut in quarters
  • 1 clove garlic, finely minced or passed through a garlic press
  • 1/2 cup chicken stock
  • 1/4 cup white wine (grape juice, plus 1 teaspoon balsamic vinegar)
  • 2 tablespoons Dijon mustard
  • 1/3 cup sour cream
  • 1/2 teaspoon dry dill weed or 1 tablespoon fresh dill
  • 1/2 pound pasta, such as egg noodles, cooked and drained

Steps
  1. Toss steak strips in about a tablespoon olive oil with a pinch of salt and pepper.
  2. In a large skillet set over medium-high heat, brown the meat in small batches (this will keep the meat from steaming), leaving a little pink in the center (It’s going back in later, so you don’t want to overcook it.).
  3. Remove meat to a plate to rest.
  4. Add a little more oil to the pan and throw in the mushrooms. Cook until browned.
  5. Add in onions, and cook over low heat until onions are tender.
  6. Add garlic, chicken stock, wine (or juice and vinegar), mustard, sour cream, and dill. Mix together, and add beef back in.
  7. Simmer together for 10 minutes. Add salt and pepper to taste.
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