Diane's Beef Stroganoff
Serves: 3
Imelda VonRueden
1 January 1970
Based on User reviews:
49
Spice
63
Sweetness
51
Sourness
47
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Olive Oil1 cup
Butter1 cup
All-Purpose Flour1 tsp
Salt2 tsps
Ground Black Pepper1130 g
Beef Stew Meat (cubed)1 cup
White Wine1 large
Onion (cut into 1/4-inch strips)1 large
Garlic (clove, minced)1 cup
Ketchup1 cup
Worcestershire Sauce450 g
Sour Cream (container)Directions:
1
Heat olive oil and butter in a large, heavy pot or Dutch oven over medium heat
2
Combine flour, salt, and black pepper in a bowl and toss beef stew meat in seasoned flour
3
Brown the beef in the hot oil and butter, stirring often, and remove meat from pan
4
Pour white wine into pan and scrape up and dissolve any small bits of browned food; stir onion and garlic into white wine
5
Cook until onion is translucent, stirring often, about 5 minutes
6
Return browned beef to pan
7
Stir ketchup, Worcestershire sauce, and juice from canned mushrooms with beef mixture
8
Reduce heat to low, cover pan, and simmer until beef is tender, about 3 hours
9
Mix button mushrooms and sour cream into beef mixture and heat through, about 5 minutes
10
Bring a large pot of lightly salted water to a boil
11
Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes
12
Drain
13
Serve Stroganoff over cooked egg noodles