Best Beef Stroganoff

Name: Best Beef Stroganoff
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 lb sirloin steak; 2 tablespoons olive oil; 1/2 onion, chopped; 8 ounces mushrooms, sliced; 1 teaspoon crushed garlic; 1/2 cup low sodium chicken broth; 1/2 cup red wine; 1 tablespoon Worcestershire sauce; 1/2 teaspoon black pepper; 3 tablespoons ketchup; 1 tablespoon parsley, chopped (may substitute 1 t. dried parsley); 1 cup sour cream

(3)

Recipe by dianegrapegrower

One of my son's favorites, I'm finally getting around to writing it down so he can make it, himself. It's important to choose a nice cut of beef, because the beef is essentially stir-fried, rather than slow cooked. I like to use brown cremini mushrooms in this, but button mushrooms will also work just fine. It's important to use low-sodium broth, to prevent the finished sauce from becoming too salty. Serve over noodles or rice.

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READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

lb sirloin steak
2

tablespoons olive oil
¹⁄₂

onion, chopped
8

ounces mushrooms, sliced
1

teaspoon crushed garlic
¹⁄₂

cup low sodium chicken broth
¹⁄₂

cup red wine
1

tablespoon Worcestershire sauce
¹⁄₂

teaspoon black pepper
3

tablespoons ketchup
1

tablespoon parsley, chopped (may substitute 1 t. dried parsley)
1

cup sour cream

DIRECTIONS

Slice the steak into 2"x1"x1/4" pieces. Heat oil in large skillet and brown beef in single layer (make two batches if necessary). Remove beef from pan and keep warm. It's important to remove the beef as soon as it's lightly browned - don't worry about cooking through, because it will cook through when returned to the sauce.
In same pan, saute onions, mushrooms, and garlic. Cover if necessary to keep pan from drying out. When vegetables are tender, deglaze pan with chicken broth and wine. Reduce heat to low. Add worchestershire sauce, ketchup, pepper and parsley. Stir, and taste sauce for salt - you probably won't need any due to the salt in the other ingredients. Return beef to skillet, and stir to combine.
Place sour cream in a small bowl, and add 3 T. of the hot pan sauce, one tablespoon at a time. This warms and thins the cream so it doesn't curdle when added to the pan. Meantime, the sauce in the pan should have reduced, and just barely coats the beef and mushrooms.
Add the sour cream mixture to the pan, and stir to combine. Sometimes, the sauce will look a bit "grainy" at this point - just increase the heat and reduce a little, and it'll become creamy again.
Serve over rice or noodles.

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