May 8, 2012

Beef Stroganoff

Everyone has their own version of this dish. Mine is... the best. Just teasing. Mine is a bit different, it's fresher and a bit lighter than some of the others I've tried. It has less sour cream and cream cheese as well. Be prepared to be hooked. The amount of meat is subjective to how much meat you want to give each individual. I tend to stay in the three pound range and that will feed 4 people very well.

2-4 lbs steak or chuck roast cubed (I prefer steak but that's just me)
1/2 tsp salt
1/2 tsp pepper
2 Tbsp butter
1 Tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
3 Tbsp flour
1/2 tsp dried thyme
1 bay leaf
1 box of beef stock
1-2 c water (if you need to thin your sauce)
1 tsp yellow mustard
2 Tbsp Worcestershire sauce
16 oz mushrooms, sliced
1/3 c Greek yogurt or sour cream
1/4 c white wine (optional)
Juice of 1 lemon (or half based on your taste)
Chopped parsley

In a large skillet (with lid) over medium heat melt butter and oil. Season meat with salt and pepper and brown in batches. After all meat is done and add in onion and garlic saute until tender. Add flour to pan stir in well, and cook about two minutes. Add in your thyme, bay leaf and broth. Bring to a boil, then reduce to a simmer and stir in mustard and Worcestershire sauce. Simmer covered for about an hour. A few minutes before serving add in mushrooms, wine, and Greek yogurt. Remove from heat and add in your lemon juice. Stir well. TASTE. Salt and pepper if necessary. Serve over noodles or rice. Sprinkle with freshly chopped parsley.

Browning the meat
Onions and garlic.
Spices and liquids in.
Almost done

1 comment:

Rach said...

Tardy to the party, but that stroganoff looks AMAZING and I need that in my belly soon! Thanks for sharing, hope you're doing well. Miss you!