Beef stroganoff was always one of my fathers favorite dishes so it was a staple growing up. We are Irish/Scottish/German heritage so I am not sure where the recipe came from. I think it might have been from my step-grandfather who gave the gift of food adventurism to my family. My grandfather had traveled all over the world while he was in the military and he was an early adopter of loving other cultures foods. He taught me to try everything and I wouldn’t be who I am today without him.
Heat 3 Tbsp. oil in a large skillet over medium-high. Add mushrooms and thyme, season with salt and pepper, and cook, tossing often, until mushrooms are golden brown and tender, 10–12 minutes. Transfer to a large bowl.
Increase heat to high and heat 2 Tbsp. oil in same skillet. Cook beef, tossing often, until browned on all sides, 5–8 minutes. Transfer to bowl with mushroom mixture.
Reduce heat to medium-high, add remaining 2 Tbsp. oil to skillet, and cook onion and garlic, stirring occasionally, until golden and softened, 8–10 minutes. Add broth and cream to pan. Return mushrooms and beef to pan and bring to a simmer, and cook until reduced by half, 20–25 minutes. Whisk in sour cream, Worcestershire sauce, and mustard; season with salt and pepper. Simmer until sauce is thick and creamy, 8–10 minutes.
Meanwhile, cook egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a large bowl. Add butter and a large pinch of parsley and a large pinch of chives; toss until butter is melted.
Arrange noodles on a large platter and spoon stroganoff over top. Garnish with additional parsley and chives.
Note: I frequently serve this dish with steamed rice instead of the noodles because it lightens the dish a bit.
Americans have always loved to adopt ethnic dishes and make them their own. This classic named after the nineteenth-century Russian diplomat Count Paul Stroganov is a perfect example. Serve over rice, rice pilaf, or noodles.
3 teaspoons butter or margarine
1/4 pound mushrooms, sliced
1 onion, sliced
1-1/2 pounds beef sirloin steak, trimmed of all visible fat and cut into 1"-wide strips
2-1/2 tablespoons unbleached or all-purpose flour
2-1/2 cups fat-free, reduced-sodium beef broth
3 tablespoons dry sherry or apple cider
1 tablespoon tomato paste
1 teaspoon papr
1. In a large nonstick skillet, melt 2 teaspoons of the butter or margarine over medium heat. Add the mushrooms and onion. Cook, stirring occasionally, for 10 to 12 minutes, or until the onion is lightly browned. Remove the onion mixture from the skillet. Set aside.
2. Melt the remaining 1 teaspoon butter or margarine in the skillet. Add the beef. Cook, turning as needed, for 15 minutes, or until lightly browned on all sides. Add the beef to the onion mixture.
3. Add the flour to the skillet. Cook, stirring constantly, for 2 to 3 minutes, or until browned. Slowly add the broth, stirring constantly, until smooth.
4. Add the sherry or cider, tomato paste, paprika, basil, and nutmeg. Simmer, stirring occasionally, for 10 minutes, or until the mixture thickens. Add the beef mixture. Simmer for 10 minutes. Add the sour cream. Stir to mix.