Everyone’s heard of Beef Stroganoff. It’s a very filling meal that is pretty easy to make. Once you make the main Beef and Mushroom sauce you can use it to add to rice or noodles, whichever you prefer more
- 2 pounds Beef (i.e. Chuck Roast, Round Steak, Tenderloin, Sirloin)
- 4 ounces Butter
- 4 cloves minced Garlic
- 4 Green Onions, sliced (white parts only)
- 4 tablespoons all-purpose Flour
- 1 (10.5 ounce) can condensed Beef Broth
- 1 teaspoon Dijon Mustard
- 1 (8-12 ounce) can sliced Mushrooms, drained
- 1/3 cup Sour Cream
- 1/3 cup White Wine
- Salt and Fresh Ground Black Pepper to taste
- Remove any fat and gristle from the Beef and cut into strips 1/2 inch thick by 2 inches long. Season with both Salt and Pepper.
- In a large skillet over medium heat, melt the Butter and brown the Beef strips quickly, then push the Beef strips off to one side. Add the Garlic and Onions and cook slowly for 3 to 5 minutes, then push to the side with the Beef strips.
- Stir the flour into the juices on the empty side of the pan. Pour in Beef Broth and bring to a boil, stirring constantly. Lower the heat and stir in Mustard. Cover and simmer for 1 hour or until the meat is tender.
- Five minutes before serving, stir in the Mushrooms, Sour Cream, and White Wine. Heat briefly then Salt and Pepper to taste.