Prep 20 mins
Cook 25 mins
I got this recipe from my mother, but I've made it my own with a few tweeks. If you like beef, you'll love this dish!!
- 1 -1 1⁄2 lb steak (any cut) or 1 -1 1⁄2 lb leftover roast beef
- 1⁄2 cup cold-pressed extra virgin olive oil
- 1⁄2 cup butter
- 7 -8 large white mushrooms (sliced)
- 2 -3 green onions (chopped)
- 1 (500 ml) container sour cream
- 1⁄3 cup dry red wine
- 1 teaspoon lemon juice
- 1 1⁄2 tablespoons flour
- 2 1⁄2 cups extra-broad egg noodles (uncooked)
- Thinly slice steak or roast beef on an angle; (This makes the beef more tender.) In a large pot boil water to prepare egg noodles; The noodles are perfect after 10 minutes.
- Prepare your gravy: Blend sour cream, lemon juice, red wine, and 1 tablespoon of flour in a bowl, Set aside.
- In a large fry pan, put almost half of the olive oil and half of the butter and melt over medium-high, When it starts bubbling slightly, place beef strips in one layer in the pan, DO NOT OVERLAP, (The beef will not cook properly) Flip the strips after about 4 minutes (when the edges have browned), Remove strips when completely cooked, set aside and cover: You may have to repeat this step once or twice, Make sure you save about 1 tablespoon each of olive oil and butter.
- After your beef strips are cooked, put the rest of your olive oil and butter in the pan: Put in your mushrooms and green onions and cover for about 4-5 minutes until the mushrooms have released moisture and have softened.
- Remove lid, reduce heat to medium-low, then pour your gravy mixture into the oil, butter, mushrooms and onions stirring constantly: Make sure your pan has cooled off a bit before you do this, The gravy will thicken as it simmers (usually after 3-5 minutes): Add the beef strips to the gravy.
- Strain your noodles and add a little bit of butter to them to prevent sticking: Serve gravy over noodles.
- A nice glass of dry red wine goes nicely with this dish!
This was our first time at cooking a stroganoff and we found we only needed about half the oil and butter and I think I could have done with more mushrooms. I used boneless sirloin, about 750g and had a serving left over (mother has claimed it for lunch). Will cook again but for personal taste will temper the taste of the sour cream (I used light low fat) - I would use 3/4 sour cream with 1/4 thickened cream (low fat). Thank you half_a_penny for a tasty meal.