Beef Stroganov (Stroganoff)
Ready In: 50 mins
Serves: 6-8
Ingredients
- 4 -6 tablespoons butter
- 2 medium onions, sliced thinly
- 12 ounces field mushrooms, sliced thinly
- 2 garlic cloves, minced
- 1 1⁄2 lbs good quality beef, sliced thinly across the grain
- 1⁄2 cup water
- 2 beef bouillon cubes
- 1⁄2 teaspoon salt (to taste)
- 1⁄4-1⁄2 teaspoon fresh coarse ground black pepper (to taste)
- 1 cup sour cream
- 1 -2 tablespoon Dijon mustard (I use 2)
- 1⁄4 cup fresh parsley, chopped (garnish) (optional)
Directions
- Melt 2-4 tablespoons of butter in a large pan (that has a lid). Then add the onions, mushrooms and garlic, and saute for a few minutes. Then cover pan, lower heat and simmer until tender (another 5-10 minutes).
- Remove this mixture from the pan, including all juices, and set aside.
- Melt the remaining butter in the same pan. Then add the beef strips, and saute until browned. This takes 5-10 minutes.
- Add the water, stock cubes, salt and pepper, and bring to a boil.
- Once this boils, cover the pan again, lower heat and simmer 10-15 minutes.
- Remove lid and add onion-mushroom mixture.
- Bring to a boil, then reduce heat and stir in sour cream and mustard.
- Heat until everything is warmed through, but do not boil.
- Garnish with parsley.
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