Super Simple Beef Stroganoff
Last night we enjoyed dinner with friends and served up Super Simple Beef Stroganoff.
One of our friends is not a mushroom fan, so we kept them separate for his sake and served them tossed with the stroganoff sauce in a separate bowl.
(This recipe is for you, Elaine!)
Stroganoff Preps
Super Simple Beef Stroganoff
Serve simply with crispy onion bread and tossed salad on the side. This recipe can also be cut in half easily.
2 lbs of steak strips
1 tsp salt
2 T olive oil
6 T butter (divided)
2 lg sweet onions, peeled & sliced
1 lb shiitaki and/or cremini mushrooms, sliced
½ tsp minced garlic
2 T flour
2 tsp paprika (sweet or smoky)
1 T Dijon mustard
2 c beef bone broth or stock, whisked with 1 T Better than Bouillon Beef
2 c light cream or half-and-half
1 c sour cream
Ground black pepper, to suit your taste
4-6 T chopped fresh parsley for garnish
Sprinkle beef with salt; heat the oil and 2 T butter in skillet over med-high heat. Add steak strips; stir-fry 3-4 min. Transfer steak with slotted spoon to a large bowl and set aside. Add 2 T butter to pan; add sliced onions; reduce heat to medium; let cook for 5 min, stirring a couple of times. Transfer onions to bowl with steak. Add 2 T butter to pan and the sliced mushrooms and garlic; cook 3-4 minutes till mushrooms have released their moisture and started to brown. Transfer mushrooms to the bowl with steak and onions. Remove pan from heat and whisk in flour, paprika, and a couple spoonfuls of broth. Then whisk in mustard and 1 cup of the broth. Return pan to heat and whisk in remaining broth. Stir over med heat till stock thickens. Reduce heat to low; add the cream; bring to a simmer over med heat for 5 minutes. Stir in the sour cream, beef, onions & mushrooms. Season with pepper. To serve, spoon over hot cooked pasta (egg noodles or rotini) or rice and garnish with parsley. Makes 8 servings.
KISS Tips: Remove steak, onions, and mushrooms from pan with slotted spoon, reserving liquids in pan. Refrigerate leftovers for up to 3 days or freeze for up to 3 months. (Thaw in refrigerator.) This makes a creamy sauce, which we like as pasta absorbs sauce liquids, but you can cut back on the broth for a thicker sauce. You can also keep this warm in a slow cooker, with or without the pasta stirred into the mixture. While cooking steak and veggies, boil water and cook & drain pasta.
