beef stroganoff
(1 rating)
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I got the idea for this recipe online (I can't remember where) but of course I had to tweak it until it was my own. I've never really timed this recipe, so it may take longer than an hour with prep. But this is a favorite at my house. I hope you enjoy :)
(1 rating)
prep time
30 Min
cook time
30 Min
Ingredients For beef stroganoff
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1 lbthinly sliced leftover beef (potroast, london broil, steak)
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i have also used 1 pound of browned ground beef, drained of fat
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2-3 Tbspbutter or margarine
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1 smonion, finely chopped
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1 lbmushrooms, thinly sliced ( when they are on sale i buy the prewashed and sliced ones)
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1/2 cbeef broth
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1 Tbspdijon mustard
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1/4 chalf and half
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1/2 csour cream
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2 Tbspflour
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2 Tbspminced fresh dill (i use fresh herbs whenever possible, but if you use dry use about 1 tbsp)
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2 Tbspminced fresh italian parsley (1tbsp dry)
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8 ozmedium egg noodles, cooked to package directions
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just a dashof salt and pepper, to taste
How To Make beef stroganoff
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1Heat large non-stick skillet over med-high heat. Melt the butter, add the onions and mushrooms and saute until the onions are translucent and mushrooms are brown, about 15-20 minutes.
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2Meanwhile, blend the broth, mustard, half and half, and sour cream together.
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3Reduce the heat on the mushrooms, add the flour and cook, stirring, for 1 minute. Whisk in the cream mixture and any meat juices, and simmer until the sauce thickens, about 5 minutes.
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4Add the meat and herbs to the sauce and heat, without boiling, until the meat is warmed through. Stir in the seasonings and spoon over the noodles.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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