January 29, 2011

Beef Stroganoff

This is one of the first meals that Scott made for me when we were dating.  It was so good!  So good, in fact, that he still refers to it whenever I make stroganoff.  However, every time I make it, it seems that it needs more flavor or something.  (Scott hasn't made it since that first time, in case you were wondering.)  But this is pretty close to perfect.  My only recommendation is make sure the sauce is either really thick before you add the sour cream or don't add so much sour cream.  It thins out the sauce.

Beef Stroganoff
1 pound of thinly sliced flank steak
1 package of sliced mushrooms
1/2 cup chopped onion
3 garlic cloves, minced
1 can beef broth
1 T. butter
1 T. flour
1/2 cup sour cream (I use light)
1 T. Grey Poupon
1/2 t. freshly grated nutmeg
Hot cooked egg noodles

Salt and pepper the slices of steak and cook them in a deep frying pan in a bit of olive oil.  After about 5 minutes, add the onions and garlic.  After another 3-5 minutes, add the mushrooms, sprinkle in some salt, turn down the heat, and put a lid on it.  When the mushrooms are good and wilted, pour everything from the pan onto a plate and keep warm.

Back in the frying pan, melt the butter, add the flour, and cook for 2 minutes.  Add the Grey Poupon and nutmeg, and then all but 3 T. of the beef broth. Whisk everything in the pan and let it simmer, come to a boil, and thicken up.  Whisk that extra 3 T. of beef broth with about 2 teaspoons of cornstarch in a small bowl.  Slowly stir it into the pan.  Add the steak and mushroom mixture back to the pan and let it cook together for a few minutes.

Turn the heat off and swirl in the sour cream.
Pour over the egg noodles.

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