One of my children's favorite meals growing up was beef stroganoff. This dish is very and satisfying. It's still a family favorite today. I never really followed a recipe so I started with the recipe below and made some adjustments to fit our taste.
Ingredients
1.5lb of beef (stew meat, round steak, shank steak, or ground beef)
2 tbsp beef tallow , divided
1 large onion (or 2 small onions), sliced
10 oz mushrooms , sliced (not too thin)
8 oz bag of frozen spinach
3 tbsp butter
2 tbsp flour
2 cups / Cross Bar C Beef Broth
1 tbsp Dijon mustard
2/3 cup sour cream (to reduce calories use half greek yogurt or all greek yogurt)
Salt and pepper to taste
Serving:
8 - 10 oz pasta or egg noodles
Chopped chives , for garnish (optional)
Instructions
Cut beef into long strips if more economical beef add 2 teaspoon baking soda to meat and mix with hands. Let sit for 30 minutes. Drain any excess water and pat dry. Do not skip pat dry.
Sprinkle with a pinch of salt and pepper.
Heat 1 tbsp tallow in a large skillet over high heat. Sear the beef. Leave untouched for 30 seconds until browned. Turn beef quickly. Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don't worry about pink bits and that it will be raw inside.
Add remaining 1 tbsp tallow and repeat with remaining beef.
Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
Add flour, cook, stirring, for 1 minute.
Add half the broth while stirring. Once incorporated, add remaining broth.
Stir, then add sour cream and mustard. Stir until incorporated.
Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 - 5 minutes), adjust salt and pepper to taste.
Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4)
Serve over pasta or egg noodles, sprinkled with chives if desired.
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