A cheap cut of beef turned tender in a creamy, peppery sauce with mushrooms on buttered noodles. It’s divine!
I had no idea what beef stroganoff was for most of my life. I had an image of a chipped beef-mayo-tuna-noodle casserole type of thing in my mind. Don’t ask where that came from; probably from some old 1950’s cookbooks I found at a friend’s grandmother’s house when I was little.Traumatized me; who really decided to eat celery and Jell-O mixed with mayo?! And what was the obsession with mayo about?!
I digress. Moving forward.
Beef stroganoff, while having that old 1950’s sounding name, is totally not weird or experimental. In fact, it’s not even American! It’s Russian! Once I learned that the Jello-mayo image flew out the window for good. It’s steak, tons of creamy sauce, and noodles! And y’all know how I am about sauce! (If you don’t, I am all about the sauce.)
Not only is this husband-tested and approved, but this was the picky two year old’s first meal with beef that he actually ate.
The noodles were another story, although he loves noodles. *grumbles about picky toddlers*
Anyway, about the food; I use a cheap steak here, the eye of round. It’s tougher that most cuts, which is why I beat with a mallet to soften it up, sear it quickly, then give it a slight braise with the veggies in the delicious, delicious sauce.
That sauce, though.
I’m just sayin’.
Serves 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Active Time: 30 minutes
1.5 lbs eye of round steaks, cubed into bite sized pieces
2 tbsp vegetable oil
4 carrots, sliced into 1/2 inch pieces
8 oz (or more, if you like) button or cremini mushrooms, quartered
1 yellow onion, small dice
3 cloves of garlic, minced or pressed
1 tbsp butter
2 tbsp cup flour
3 cups beef broth
1 heaping spoonful Dijon mustard
1/2 cup sour cream, room temperature
Salt and Pepper, to taste
- Using the tenderizing side of a meat mallet, give the eye of round steaks a good beating. Hit them about 7-10 times; you don’t really want to thin them out or break through the meat.
- Slice the steaks into strips, then dice them into bite sized pieces. Start boiling water for your noodles, if you’re serving.
- Heat the vegetable oil in a large high sided skillet or large enamel cast iron pot over medium-high heat. Put in half of the meat, so that they aren’t crowded and will sear. After a minutes, toss the meat in the pan so each side will brown. Remove the meat to a plate and repeat with remaining steak. Season meat with salt and pepper.
- Add the carrots, onion, and mushrooms to the pan over medium. Season with a little salt and pepper and saute your veggies until the onion gets a little browned. Add garlic and cook until fragrant, about 30 seconds.
- Add butter to the pan, let melt, then add flour and stir for a minute to cook out the raw flour. Splash in 1/4 cup beef broth, stir then whisk in the rest to create gravy.
- Temper the sour cream with small amounts of the sauce before adding to pan. Stir in mustard, then season with salt and pepper to taste.
- Add meat back into pan and serve with buttered wide egg noodles and parsley.