Ingredients
- 1 to 3 tablespoons grapeseed oil, as needed to sear steaks
- 1 (2 to 3-pound) beef bottom round roast, julienned
- Salt and freshly ground black pepper
- 1 tablespoon paprika
- 1 large white onion, diced
- 2 cloves garlic, lightly crushed with the side of a knife blade, and minced
- 2 cups (about 6 ounces) white mushrooms, cleaned trimmed, and sliced
- 2 cups red wine
- 1 cup beef stock
- 1 pound egg noodles
- 1 cup sour cream
- 1/4 cup prepared horseradish
- 2 tablespoons minced fresh flat-leaf parsley
Directions
Heat oil over medium-high heat in a large saute pan which should be large enough to accommodate the mushrooms, wine and beef.
Season beef with salt, pepper, and paprika, and set aside briefly.
To the heated pan, add white onion and garlic and saute until the onion becomes translucent. Add the mushrooms and saute until they give up their juices.
Add the beef strips to the pan, pour red wine, pouring over the meat, and allow the wine to reduce by half. Add beef stock and return to a boil. Cover, reduce heat, and allow meat to braise until it is fork tender, about 25 minutes.
Bring a pot of water to a boil for the noodles.
Using a slotted spoon, remove meat and mushrooms from pan, cover and keep in a warm place. Allow liquids to reduce and thicken with the pan uncovered.
While the beef stock is reducing, boil the egg noodles until al dente.
Remove sauce from heat and whisk in sour cream and horseradish (which will add stroganoff flavor and stabilize the sauce). Return meat and mushrooms to sauce.
Drain egg noodles well and spoon stroganoff over. Garnish with parsley.
Photo: Big Top Beef Stroganoff Recipe














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By rlwood
Connecticut
on January 14, 2012
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I have made this recipe so many times.. Sirloin steaks work fine, and is so tasty.. its easy but does take time.. Beef needs to get tender..But its easy and well worth it.. Wish he was on food channel to "cook"
By allentownalien
Allentown, PA
on January 01, 2012
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Excellent recipe! I left the horseradish out, because I didn't have any, and added a little paprika, garlic powder, and mustard powder. Huge hit with the family! Very good!
By stkinnaird
Sterling Height...
on December 05, 2011
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Yum! And quite simple too. I left out the horseradish and it was still good! The meat was tender without having to brown it first. This is a keeper in my recipe file!
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