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Name:Yum-yum Beef Stroganoff Contributor:Sarah Paukstis
Description:Easy home-made beef Stroganoff Posted:2007-08-13
Key words:Stroganoff Category:Main Dishes
ID:841 Updated:2007-08-14 07:40:27
Ingredients:1 1/2 - 2lbs top sirloin, sliced in thin bite size strips
1/2 cup red wine (I used cab-sauv)
2 Tbsp Worcestershire sauce
4-5 beef bullion cubes
1 pkg Lipton onion soup mix
3-4 cups water
1 large white onion, diced
1 pkg (8 oz?) sliced crimini mushrooms
4-5 cloves garlic, minced
several tablespoons flour
1 1/2(ish) cups sour cream
1 Tbsp Grey Poupon or other grainy mustard.
various other seasonings to taste
Preparation:Mix beef, red wine, and Worcestershire along with a sprinkle of salt, pepper, and garlic powder. Let marinate for 30 min (or however long it takes to do the next few steps).

Smash your bullion cubes and dissolve them in the water (you could use beef broth, but i prefer the taste of the bullion). Mix in the packet of soup mix while you're at it.

Sautee onions in olive oil until translucent. Set aside.

Sautee criminis in olive oil until they soften up, add a sprinkle of salt to make them release some moisture. Throw 1/2 the minced garlic in for the last few seconds (adds a little flavor to the shrooms). Drain the moisture into your oniony beefy water mixture, then set mushrooms aside with onions.

Add a couple Tbsp butter/olive oil to the pan and let it get nice and hot. Toss in your meat (extra marinade OK, it will be reserved in next step). Just barely brown on both sides. Again, drain the liquid into your water mixture. Pour the meat back into your marinading bowl.

Toss meat with a few tablespoons of flour (enough to coat) and a tab bit more seasonings.

Get your pan nice and hot again (just a teeny bit more oil) and brown the flour coating on the meat (to get the flour flavor out). Toss in the rest of your garlic as well as the onions and mushrooms.
Pour your now extremely flavorful water mixture over everything. Use your best judgment on the amount of water - it depends on how thick you like your Stroganoff.

Let this mixture simmer until thickened. Add your sour cream (again use your best judgment...) and mustard, and let simmer a few minutes longer.
Serve over noodles (or rice if you'd like).

  • I've never like cooking with alcohol. I've just never enjoyed the taste. However, I've only ever cooked with white wine (which I don't like to begin with) and this red wine marinade was very flavorful. Although you can do marinade with just worcestershire, I recommend using the red wine. It doesn't have that white wine bite, that taste that cooking with white wine does.

  • I had to make my beef in two separate batches. The first one I tossed the flour into the pan to coat the meat, and it soaked up all that flavorful liquid. So the second one I did the drain and then back into the pan method. I guess either way you get the flavor in there, but I think it was beneficial to get that liquid to go into the sauce.

  • The bullion, soup mix, and worcestershire are all a bit salty, so you should be careful salting at other steps. The meat definitely needs some, but be careful about over seasoning.


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