Prep 20 mins
Cook 1 hr
I have made this for years, my oldest used to call it beef strong enuf:) she still loves it, the gravy is fantastic. I serve this over cooked egg noodles. Updating to day I have been adding 1 tbsp fresh tarragon lately, optional.
- 2 lbs top round steaks, cut into strips
- salt and pepper
- 4 tablespoons butter
- 4 tablespoons flour
- 3 scallions, sliced
- 1 (10 1/2 ounce) can beef broth
- 1 teaspoon Dijon mustard
- 2 tablespoons white wine
- 1 lb mushroom, quartered
- 1 cup sour cream
- In skillet, melt butter; add steak, salt & pepper; saute in batches until browned; remove and set aside.
- Add scallions to the pan, saute.
- Add flour and stir.
- Add mustard, broth, and wine; stir and bring to simmer.
- Add scallions and beef back to pan; cover and simmer for 30 minutes.
- Stir and simmer for 20 minutes; add mushrooms and continue to cook for 5-10 minutes.
- Uncover and add sour cream.
- Simmer uncovered, stirring until well blended. serve over noodles.
Rummaging through an ill-equipped pre-grocery day fridge, I mistakingly used hot mustard for the Dijon; substituted a large heel (and VERY much-more-than-the-2-tbsp the recipe called for) of red wine instead of white; and browned the mushrooms in chopped garlic before tossing them into the beef. It all came out a definite 5 stars. Thank you Chia. This is an easy one. I shall make it often.
I have made Beef Stroganoff for 30 years and it has always been good. This was exceptional. My husband asked if I could make it again the next night. I used top loin steak and bella mushrooms. I cut down the cooking time because of the tender cut of beef. Thanks for a great recipe!
MMMMMMMMMM, very tasty. My hubby kept coming in the kitchen and asking what smelled so good! I did have to add about half a cup of water to the sauce, it was too thick, added more salt, and used onions instead of scallions.I also browned the onions with the meat, gave it more flavor. But all in all, I loved it! Will add it to my permanent recipe file! Thanks Chia!