Easy Beef Stroganoff
From deedeec 10 years ago
- 30 to make
- Serves 4
This is recipe is modified and to be used with leftover beef, like left over steak, roast beef, london broil, flank steak, etc. Best if meat was not well-done to start with. A quick and easy week night meal.
Ingredients
- 1 medium onion, sliced in thin strips shopping list
- 1 1/2 cups of sliced of crimini mushrooms shopping list
- 2 Tbls butter, unsalted shopping list
- 1 Tbls extra virgin olive oil shopping list
- 2 cloves garlic, minced shopping list
- 2 Tablespoon tomato paste shopping list
- 1 1/2 cups beef stock (I use low sodium) shopping list
- 1/2 cup dry white wine shopping list
- 2 Tbls flour, (I use Wondra) shopping list
- 1 lb beef, thinly sliced in 2"-3" inch strips, cooked! shopping list
- 1/2 cup sour cream (I use low fat) shopping list
- Salt and pepper to taste shopping list
- Optional - a few pinches of Truffle Salt shopping list
- 1 bag, egg noodles shopping list
How to make it
- In a large skillet, melt butter and olive oil over medium heat.
- Saute onions until translucent.
- Add mushrooms, continue to saute until onions begin to lose their firmness.
- Add minced garlic, and continue to saute for about a minute (less if garlic is cooking to fast, aka burning)
- Add tomato paste and stir and let it "just" begin to brown.
- Add beef stock and wine. Bring to a light boil and sprinkle Wondra while stirring or whisking. Should begin to thicken quickly.
- Add sliced Beef, reduce heat to a simmer and cover. Let simmer until beef is heated through. About 10-15 minutes.
- While, simmering, prepare noodles.
- Stir in sour cream when done heating thoroughly. Stir until creamy and smooth. Finish with truffle salt and fresh ground pepper. Serve immediately over cooked drained noodles.
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