Prep 30 mins
Cook 20 mins
This is my variation of a recipe given to me about 40 years ago by Elton B. Cornwall, owner of Elton's Restaurant, Upland CA.
- 1 lb mushroom, cleaned,trimmed,and thinly sliced
- 1⁄2 cup chopped onion
- 1 -2 clove garlic, minced
- 6 tablespoons butter, divided
- 1 teaspoon salt, divided,plus additional to taste
- 1⁄2 teaspoon fresh ground black pepper, to taste
- 1 lb top sirloin steak, trimmed and cut in 1/4 inch or thinner strips
- 6 tablespoons flour, divided
- 1 tablespoon tomato paste
- 1 (10 3/4 ounce) can condensed beef broth
- 1 cup sour cream
- 1⁄4 cup dry sherry
- 16 ounces uncooked wide egg noodles, cooked in boiling salted water until al dente
- In large skillet, cook mushrooms, onion, garlic, salt and pepper in 1/4 cup butter over medium heat until just done.
- Remove from pan, and set aside.
- Drain all except 2 Tbsp butter from pan.
- Lightly coat meat with 2 Tbsp flour, 1/2 Tsp salt, and 1/2 Tsp pepper, and sear over high heat until just browned.
- Remove meat from pan, and set aside.
- Add 2 Tbsp butter to pan drippings, and blend in remaining 4 Tbsp flour, tomato paste and beef broth.
- Cook, whisking frequently, until smooth and thickened, about 6-8 minutes, scraping bottom of pan to incorporate browned bits from meat.
- Return meat and mushroom mixture to pan.
- Stir in half of sour cream and half of sherry, and cook just until thoroughly heated, but do not boil.
- Add remainder of sour cream and sherry, and blend thoroughly.
- Serve immediately over noodles.
This is a great recipe. I have lost my 5 star recipe and when I find it again will post it, but this one has many of the features of the missing one (and the missing one is more complicated and time consuming--so I liked this quicker version).
I actually forgot to get mushrooms at the store, so while I was waiting for them to arrive (courtesy of my BIL) I went ahead and browned the beef. I used London Broil sliced thin. Wasn't the MOST tender, but it was still nice--had I not been in such a hurry, perhaps a little longer stewing would have made it a bit more tender. I did use a fair amount of vegetable oil to get it sufficiently browned.
I omitted the Sherry because I didn't have any, though it could have used the added complexity.
Still great, still tasty.
Really really good. I only added about half the amount of sour cream because I don't like it so rich. Will make it my permanent stragonoff recipe.
Changed a few things, left out the sherry because we don't do alcohol. I can't recall what else I didn't follow because I didn't review this until later. However what I made with a base from this recipe was good.