Real Russian Stroganoff
- Reviews 3
Ready In: 50 mins
Serves: 4-6
Ingredients
- 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
- parsley
Directions
- 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.
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