Prep 15 mins
Cook 35 mins
Easy, fast, and delicious! Basically from the Food Network, "Calling All Cooks", I've modified somewhat. Dimetri is the featured chef; his comment was"...Stroganoff is Russian COMFORT food, like Meat Loaf to Americans." Thanks to Dimetri for this great recipe! Try it, bet you and yours will love this rich sauce! (Will post photo when published.)
- 4 slices bacon
- unsalted butter
- 6 -8 mushrooms, sliced
- 1 medium yellow onion, sliced thinly
- 1 (12 ounce) sirloin steaks, cut into strips
- flour (for dredging)
- 2 tablespoons beef bouillon
- 3⁄4 cup white wine (Dimetri -- Red will make your sauce pinkish, so use white)
- 1 cup sour cream
- 1⁄2 tablespoon Worcestershire sauce
- salt & freshly ground black pepper
- cooked egg noodles
- In a cast iron or heavy skillet, cook bacon.
- Drain on paper toweling.
- Dredged in flour and brown sirloin in bacon drippings, set aside.
- Drain all but 1 tablespoon drippings.
- Add 2 tablespoons unsalted butter.
- Sauté onions and mushrooms until softened, deglazing pan with white wine; return sirloin to skillet.
- Add 2 tablespoons beef bouillon, salt and pepper, Worcestershire, and remaining white wine.
- Cover and simmer for 25 minutes.
- Just before serving, add sour cream and crumbled bacon; stir to combine.
- During cooking,sour cream will separate and some of the butterfat will become visible;this is normal; just stir.
- Serve over noodles; garnish with parsley.
This was simple and good. I added a table spoon of hot Hungarian paprika to my dredging flour and doubled the mushrooms. I also cooked it in a pressure cooker 20 minutes and used a large chuck steak instead of sirloin.
I was lucky to be playing Zaar Tag when Caroline Cooks' recipe came up after my husband had asked for Stroganoff! The addition of bacon, which I don't usually use, was quite good, although I cut down the bacon grease quite a bit due to health issues. I used Demi Glace rather than the bouillon and I added, (I'm feeling bad over this) a tablespoon of tomato paste just because I always do. This is a great recipe, leave OUT the tomato paste, Hubby would like even more sour cream, which is the low fat vaiety at our house. This recipe is a keeper, and I'm sorry Caroline, for making changes to it the first time. It's a great recipe! I'm so glad I tagged you!
I liked the smoky taste of the bacon in this stroganoff.Easy to prepare and the unique flavor was very impressive. Substituted low fat sour cream.