Saturday, March 4, 2017

Beef Stroganoff

It originated in Russia in the 19th century, became popular in the United States after World War II and was one of those comfort foods of the 1950's. Beef Stroganoff can still be found on the menu as 'Today's Special' at small homestyle diners all across America. With only a few ingredients that are available at any supermarket, you can make Beef Stroganoff at home.


  • 1 lb. beef tenderloin
  • 4 scallions, thinly sliced
  • 5 or 6 mushrooms, thinly sliced
  • 1/4 cup sour cream
  • 1/4 cup dry white wine (or water if you don't want to use alcohol)
  • 1 Tblsp. flour
  • 1 Tblsp. oil
  • 2 Tblsp. butter
  • Worcestershire sauce to taste
  • black pepper to taste
Trim the meat of fat and cut into 1/4 inch slices.

Heat oil and butter in a skillet over medium heat. Add the beef slices and brown on both sides. It'll only take about 2 minutes on each side. Remove the meat with a slotted spoon or tongs. Set aside.

Add mushrooms and scallions to skillet and cook, stirring often, until they are soft and tender. About 5 minutes. Add the flour and white wine or water, mix together while deglazing the pan as you stir.
Return beef to the skillet along with any juices that have settled on the plate, add Worcestershire sauce, sour cream and black pepper. Mix well. Cover pan and reduce heat to low, cook for about 2 minutes or until the meat is heated through.

Serve over egg noodles or rice.


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