Classic Beef Stroganoff
Print recipe| Serves | 4 - 5 |
Ingredients
- 1 1/2 - 2 Lb. ( 800 - 900 gm) top sirloin or leftover roast beef
- 2 Tbsp butter
- 1 Tbsp olive oil
- 2 Large onions (medium chop)
- 2 Cloves garlic
- 8 - 10 Large cremini or white mushrooms (sliced)
- 1 1/2 Cups unsalted beef broth
- 2 Tbsp chili sauce or tomato paste
- 1 Tsp salt
- good grinding of pepper
- 2 Tbsp cornstarch mixed in 1/4 cup of water
- 3/4 cups commercial dairy sour cream
Directions
|
Cut meat into bite sized pieces. Add the olive oil and 1 tbsp of butter to a medium sized frying pan. Sear the beef on all sides and then remove to a large saucepan. Do the beef in batches so that the meat will not be steamed, but seared.  | |
|
After the beef has been seared, add the onions and garlic to the same pan, with the remaining butter and cook over medium-low heat until the onions are soft and golden (about 7 minutes). Remove to the large saucepan.  | |
|
Add the mushrooms to the same frying pan and cook until the water has been released. Carefully lift out the mushrooms and add to the saucepan.  | |
|
Add the beef broth, chili sauce, salt and pepper to the sauce pan. Cook covered over medium heat for 20 - 30 minutes or until the meat is tender and the sauce is starting to thicken. Mix the cornstarch with the water and add to the mixture. Cook uncovered for 5 minutes.  | |
|
Add the sour cream to the mixture and cook on medium high heat, stirring frequently. The sauce will thicken.  | |