Name: Beef Stroganoff
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 to 6 servings
Cuisine: european
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

Watch how to make this recipe.

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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Beef Stroganoff

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