Stove-top Beef Steak Stroganoff
Stove-top Beef Steak Stroganoff
This classic recipe is made with a quick sauté of tender steak and perfectly-browned mushrooms, all tossed together with the richest, savoury, garlicky cream sauce. Served over egg noodles, it’s total comfort.
Ingredients
Directions
1. Sliced steaks across the grain into 1-inch (2.5 cm) wide stir-fry strips Season beef with salt and pepper to your taste.
2. Heat 1 tbsp (15 mL) oil over medium-high heat in a large skillet. Add half the beef to pan, cook for about 1 minute per side, until browned. Transfer to plate. Repeat with remaining oil and beef. Set aside.
3. Add butter to pan and swirl until melted; cook onion, stirring, for 2 minutes. Add mushrooms, reduce heat to medium and cook, stirring, for 5 to 7 minutes, until mushrooms are lightly browned and most of the water has evaporated and onion is soft. Add garlic; cook, stirring, for 1 minute.
4. Sprinkle with flour and cook, stirring, for 1 minute. Gradually stir in broth until incorporated. Stir in Worcestershire, Dijon and sour cream; bring to boil. Reduce heat and simmer, stirring often, for 3 to 5 minutes or until thickened. Season with salt and pepper to taste.
5. Meanwhile, cook egg noodles in a large pot of boiling salted water according to package directions. Drain well.
6. Stir beef and accumulated juices into sauce and heat through for 1 minute. Serve over egg noodles, garnished with chopped chives.
Tips
If you don’t want to use steak, this recipe can be made with ground beef as well. Omit oil and cook ground beef, stirring and using back of a spoon to break beef into chunks, for about 8 to 10 minutes or until thoroughly cooked; transfer to a bowl with a slotted spoon, draining off fat before proceeding with step 3.
