Recipe by Caroline Cooks
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.)
Top Review by Tread
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.
- 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
Directions See How It's Made
- 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.