Prep 15 mins
Cook 45 mins
This is a very satifying dish. True comfort food.
- butter (for frying)
- 8 ounces sliced mushrooms
- 2 medium onions, diced
- 20 ounces sirloin steaks
- flour (for dredging)
- 1⁄2 cup red wine (for deglazing)
- 16 ounces beef stock
- 1 pint sour cream
- 1 tablespoon Worcestershire sauce
- salt & pepper
- parsley (to garnish)
- Slice the steak into very thin strips. To make it easier to thinly slice, freeze the steak for 30 minutes. Dredge in flour and set aside.
- In a hot sauté pan melt butter and sauté the mushrooms first then add the onions. The mushrooms take a little longer.
- In a separate pan, brown strips of sirloin that have been dredged in flour. Set both aside.
- When the onions and mushrooms are done, deglaze both of the pans with the wine and then combine all ingredients into one pan. Add 2 cups beef stock, remaining wine and ½ pint of sour cream. Simmer for 30 to 45 minutes. (During the cooking, the sour cream may separate and some of the butterfat will become visible. This is normal, just stir the pot.).
- Just before serving, add the balance of the sour cream, stir to combine.
- Serve over noodles or rice pilaf and garnish with parsley.
Great recipe. Since I can't leave well enough alone, I season the dredging flour with salt, pepper, and smoked paprika. I also add about 3 tbsp of fresh horseradish when I add my sour cream. Other than those additions, this is the only stroganoff recipe I will use. Thanks Chef #416666 for sharing.