Weeknight Beef Stroganoff

My mom used to make beef stroganoff for special occasions when I was young.  It’s still one of my brother’s favorite dishes.  I came across this recipe that is so similar to my mom’s, and such a cinch to make!  I’ve made it several times now.  Mid week!  Easy and so tasty!  And a great way to introduce steak to your littles.

Speaking of steak, this dish doesn’t require an expensive cut.  Sirloin is what most people use.  I used Rib Eye because that is what I had in the freezer.  Any cut would work.

The first time I made this, I used a whole can of tomato paste, because I didn’t want to throw away what was left in the can.  I could instantly tell that the sauce was too tomato-y, so I added more broth and it turned out just fine.  The second time I did this, I only used the recommended amount, and it was also very good.  So, you can’t really go wrong.

Here’s what you need to do:

Weeknight Beef Stroganoff

2 Rib Eye Steaks, thinly sliced

2 Tablespoons olive oil

1 Medium onion, diced

Mushrooms, sliced (8 ounces)*

2 Tablespoons all-purpose flour

2 Cups beef broth

3 Tablespoons tomato paste

3 Tablespoons dry sherry

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 teaspoon dried thyme

1 Cup sour cream**

2 Tablespoons chopped parsley

Cook egg noodles in boiling salted water until al dente (soft but still a bite); toss with butter once cooked (about 2 tablespoons), and set aside.

In a large skillet, heat oil and add the beef in batches, so that the meat doesn’t overcrowd and boil.  The beef will cook very quickly.  Cook for about 2 minutes per side, depending how thinly you sliced your steak. Remove to a plate and set aside.

Add in the onion and cook until translucent, about 5 minutes.  Next, add in the mushrooms and cook until soft, another 5 minutes.  Sprinkle in the flour and stir for 1 minute.  Stir in the beef broth and tomato paste and stir until the sauce thickens a little, about 2 minutes.

Return the beef, and all its juice, to the pan.  Add in the sherry, salt, pepper, and thyme.  Reduce the heat and allow the sauce to simmer for about 5 minutes.  Remove the pan from the heat and add in the sour cream.  Sprinkle chopped parsley into the sauce, reserving some for garnish.  Serve over buttered egg noodles.

Enjoy!

*If you buy the package of pre-sliced mushrooms, they measure 8 ounces

**You can use whatever type of sour cream you like, but full fat makes this dish much more scrumptious

(Source: Creamy Beef Stroganoff)