Beef Stroganoff

Beef Stroganoff

I love beef stroganoff and have a lot of different recipes for it.  Some are time-consuming, but the effort is worth it and others are good and easy. (I never keep a recipe that I don’t like.  I just start playing with it, till I get the outcome I want) You can make beef stroganoff with hamburger if you want or even stew meat, but I like the thinly sliced steak so much better.  This is a meal that my family likes in the fall and winter.  I serve it with a green vegetable or salad and hot rolls or garlic bread.  Hope you enjoy this recipe as much as my family does.

1/2 cup butter

3 tablespoons olive oil

1 pound of mushrooms, sliced

4 tablespoons chopped green onion

2 pounds of lean steak, sliced thinly (I sliced it when it is still slightly frozen.  Makes it so much easier to slice)

1 cup beef broth

1/2 cup white wine

1 tsp. Worcestershire sauce

1 sprig of fresh tarragon(pull leaves off of stem and discard stem)

1/2 tsp. fresh rosemary, minced

1/2 tsp. fresh parsley, minced

2 cups sour cream

Salt and pepper to taste

Melt 2 tablespoons of butter and add halt the oil.  Saute the mushrooms briefly.  Add green onion and salt and pepper. Cook 1 minute, remove and reserve the mushrooms. Add the remaining butter and oil and cook the sliced meat a few pieces at a time, until browned.  Continue until all meat is cooked.  Remove meat and add broth and wine to the skillet.  Cook until the volume is reduced by half.  Add Worcestershire sauce and herbs.  Simmer for a few minutes and then add sour cream, beef, onions and mushrooms.  Cook over low heat


2 thoughts on “Beef Stroganoff

  1. Pingback: Guinness Short Ribs (fall off the bone meat!) | LauraLovingLife

  2. Pingback: Easy Chicken Stroganoff and Garlic Toast | Night Owl Kitchen

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