Beef Stroganoff / How to Beat a Gray Day

September 19, 2010
Certain days call for certain things - a summer day calls for a glass of lemonade, a winter day calls for a roaring fire and a steaming mug of cocoa, and yesterday, a drizzly fall day, calls for Beef Stroganoff.
It's easy, relatively quick, and deliciously good.

adapted from Simply Recipes
  • 4-6 Tbsp butter
  • 1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips
  • 1/2 cup sliced onions (slice from pole to pole)
  • 1/2 pound cremini mushrooms, sliced
  • Salt, to taste
  • Pepper, to taste
  • 1/8 - 1/4 teaspoon nutmeg, to taste
  • Splash of Sherry
  • 1 cup of sour cream at room temperature
  • Whole wheat egg noodles

The key to a great developed flavor is cooking the first three ingredients separately. 

1. Melt a bit of the butter in a large pan set to medium heat. Increase heat to medium-high and brown strips of beef on both sides; work in batches to ensure even browning. Remove beef, set aside.
2. Reduce heat to medium and add onions. Saute until soft and lightly browned. Remove onions, set aside.
3. Increase heat to high, and add another couple tablespoons of butter. Add sliced mushrooms  and a splash of sherry and cook for 5 minutes. Add salt, pepper, and nutmeg to taste.
4. Reduce heat to low, and add sour cream. Stir to combine. Be careful not to boil the mixture as the sour cream will curdle. Add meat and onions, adjust salt and pepper as needed.
5. Serve over egg noodles (we use whole wheat) or another pasta of your choice.  

Pure Deliciousness:

1 comment

  1. This looks amazing! I was just looking up a good beef stroganoff recipe yesterday! I'll have to try this one! It beats my "cream of mushroom soup" recipe!