Wednesday, November 7, 2012

Beef Stroganoff

I compiled this recipe from other suggestions on the net, and from my own experiences in making it. I hope you enjoy!

Beef Stroganoff

1 lb top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips (often time I will use elk or leftover steak for this, just skip the 1st step of browning the meat).
3 tbsp butter, divided
1 tbsp minced garlic
1 cup sliced mushrooms
1 package Lipton Onion Soup mix
2 tbsp minced dried onion
1 tbsp Dijon mustard
1 tbsp Worcestershire
1/2 cup red wine
1 cup water
1 can reduced sodium cream of mushroom soup
1 cup sour cream
Salt and pepper, to taste
1/8 tsp nutmeg

Melt 2 tbsp of butter in large skillet on medium heat.  Increase the heat to med-high and add strips of beef.  Brown quickly, seasoning with salt and pepper on each side.  When both sides are browned, remove the beef to a bowl and set aside.

Melt 1 tbsp butter in same skillet over medium heat. Add garlic and mushrooms and sauté until browned and tender. Add soup mix, minced onions, mustard, and Worcestershire.  Stir until dissolved.

Add wine, water, and mushroom soup. Stir and continue to heat until thickened and bubbly. Add meat back into the skillet with sauce.

Reduce heat to medium- high. Add sour cream, nutmeg, salt (careful with salt as onion soup mix is pretty salty) and pepper to taste. Stir and cook 5-10 more minutes.

Serve over egg noodles (my preference), rice, mashed potatoes, or other pasta.

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