Real Simple Beef Stroganoff
"Real Simple Magazine December 2004-January 2005"
photo by Bayhill
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 2 tablespoons vegetable oil
- 2 1⁄2 lbs sirloin steaks, trimmed of all fat and sliced into very thin strips
- 1⁄4 teaspoon caraway seed (optional)
- 1 large onion, chopped
- 2 (10 ounce) packages white mushrooms, sliced
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 1 teaspoon kosher salt
- 1 (14 1/2 ounce) can beef broth
- 2 tablespoons chopped parsley
- 1 cup sour cream
- 1 (12 ounce) package extra-wide egg noodles, cooked
directions
- Heat the oil in a large Dutch oven over medium-high heat. Add the sirloin, browning it (in batches if necessary). Remove and set aside.
- Place the caraway seeds (if using) and onion in the Dutch oven. Cook, stirring occasionally, until the onion is transparent, about 5 minutes. Add the mushrooms and cook until soft, another 8 minutes. Stir in the tomato paste, paprika, and salt until well blended. Add the sirloin and broth, stirring to combine.
- Simmer until the meat is very tender and about half the liquid remains, 10 to 15 minutes.
- Remove from heat and stir in the parsley and sour cream. Serve over the egg noodles.
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Reviews
-
If me going back for thirds is any indication, this recipe is excellent! My 91 year old mom, who has shrunk down to 86.5 lbs, actually had seconds! That is a huge feat, as I have been working every day to help her gain weight. I think I may be cooking this recipe a lot. I used about half the amount of meat and noodles, but kept the other indredients the same. It made for a great sauce to mix in with the noodles. Thank you! Made for the International Agents of QUEST for Culinary Quest's Russian region. -
We loved this quick and tasty beef stroganoff. The meat was tender and the sauce was flavorful. We really liked the subtle flavor of the caraway seed. Thank you for sharing. -
This was tasty. The meat was very tender. I would have preferred a more creamy sauce, but the flavor was very good. Made for PAC 2011 fall
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
