Beef Stroganoff

There are some recipes that remind me of my childhood, and I know this one was a staple because it wasn't expensive.  You could make it with lesser cuts of meat it didn't matter.  But there's something about that gravy and the egg noddle that warm my heart and my bones on a chilly fall day.  My husband asked me to make it, and it turns out the kids loved (!) it.  I love that it's a virtual hug. Oh - and that it is so easy! Prep time was 15 minutes and cook time was 15 minutes. That's  perfect for a weeknight meal.

The recipe I liked the most is from Natasha's Kitchen, and she shares a little of the history of the dish as well, which I loved:

"Beef Stroganoff was invented in Russia in the early 1800’s. Count Stroganoff was a dignitary in the court of Alexander III. Count Stroganoff’s chef (who was likely French), created the dish and named it after Stroganoff. I found a picture of Count Pavel Stroganoff, but wish I could find the chef as well! The earliest known recorded recipe was published in this Russian cookbook published in 1871."

Beef Stroganoff
INGREDIENTS:

• 1 lb top sirloin steak, thinly sliced into strips*
• 2 Tbsp olive oil
• 2 Tbsp unsalted butter
• 1/2 medium onion, finely chopped
• 1/2 lb brown mushrooms, thickly sliced
• 1 garlic cloves, minced
• 1 Tbsp all purpose flour 
• 1 cup beef broth
• 3/4 cup heavy whipping cream
• 1/4 cup sour cream
• 1 Tbsp Worcestershire sauce 
• 1/2 tsp dijon mustard
• 1/2 tsp salt 
• 1/4 tsp black pepper

To Serve:

• 1 Tbsp green onion, to garnish
• 8-12 oz egg noodles, to serve

DIRECTIONS:

1. Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm.
   
2. Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
   
3. Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.
   
4. Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened. 
5. Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly.
   
6. Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.
   

Recipe Notes:For best results, be sure your meat is either: Top Sirloin, Boneless Ribeye steak, Beef Tenderloin (Filet Mignon), or Filet Mignon tips. 

And - there are 2 critical factors for beef stroganoff: (1) quick searing of high quality beef and (2) the right proportions of sauce ingredients for a balanced sauce that makes the beef really shine.

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