Beef Stroganoff

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’.

 

Beef Stroganoff

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

1. 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.
2. Slice the steaks into strips, then dice them into bite sized pieces. Start boiling water for your noodles, if you’re serving.
3. 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.
4. 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.
5. 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.
6. 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.
7. Add meat back into pan and serve with buttered wide egg noodles and parsley.

 

Yum!