Ingredients
- Butter and/or olive oil for frying
- 8 ounces mushrooms, sliced
- 2 medium onions, diced
- 1 (20-ounce) sirloin steak, cut into 1-inch strips
- Flour for dredging
- 1/2 cup red or white wine, plus more for deglazing pan
- 16 ounces beef stock
- 1 pint sour cream
- 1 tablespoon Worchestershire
- Salt and pepper
- Egg noodles or rice as an accompaniment
- Garnish: parsley
Directions
In a hot saute pan melt butter and saute the mushrooms first then add the onions. The mushrooms take a little longer. In a separate pan brown strips of sirloin that have been dredged in flour. Set aside. When the onions and mushrooms are done, deglaze both of the pans with a little white or red wine and combine all ingredients into one pan. Add 2 cups beef stock, white wine or water and 1/2 of the pint of sour cream. Simmer for 30 to 45 minutes. During the cooking the sour cream will separate and some of the butterfat will become visible. This is normal, just stir the pot. Just before serving add the balance of the sour cream, stir to combine. Serve over noodles or rice pilaf and garnish with parsley.
* Home Cook
Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By angelique_redhead
DFW, Texas
on October 29, 2011
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This is my favorite recipe for beef stroganoff. It might be higher in fat than some but if I wanted low fat I wouldn't be cooking beef stroganoff that day.
By dlmuzio_12397582
San Ramon, 43
on April 13, 2011
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We love Beef Stroganoff and consider this to be the best recipe! I have seen recipes calling for all kinds of weird ingredients like tomato paste? I am 1/4 German and the rest mostly Scandinavian. This is the quintessential Beef Stroganoff you have been looking for. I don't put in nearly the amount of sour cream it calls for. Maybe two heaping tablespoons and I use the lower fat version. Still turns out delicious every time I make it. In fact we are having it tonight. I have to stress that I use Chardonnay in the recipe. I tried using red wine once and although it tasted just fine, the sauce looked less appetizing. It was almost purple! Stick with white wine and for crying out loud use good wine! Bon Appetite!
By sferri
dundas
on March 05, 2011
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amazing. just like mom used to make
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