Beef Stroganoff

 

I had forgotten how good beef stroganoff is until I thought to make it the other day.   I used top sirloin, but you could use less tender cuts of beef and just simmer longer until it's tender.  Cook some noodles and you're ready to go!   Here's the recipe:

1 1/2 lbs. top sirloin, cut into strips about 2" long and 1/2" thick.
1 t. salt
1 t. pepper
2 T. butter, divided
1 T. olive oil
1 T. flour
1 cup beef broth
1 medium onion, quartered and sliced
8 oz. mushrooms, sliced
3 T. sour cream, at room temperature


Sprinkle meat with salt and pepper. 

In a large skillet, heat 1 T. butter and 1 T. olive oil.  Add half the meat,  half the onions and half the mushrooms and quickly brown on all sides.  Remove to a platter.  Add the remaining butter to the skillet and brown the rest of the meat, onions and mushrooms.

Return the rest of the meat, onions and mushrooms to the skillet.  Sprinkle the flour  over and scrape the bottom of the skillet.  Add the beef broth and stir, bringing to a boil.  Turn the heat down to low, cover and cook for 20-30 minutes, or until meat is tender.  Stir in room temperature sour cream (sour cream will curdle if it is cold, making the sauce grainy) and heat through, but do not boil.

Serve over buttered noodles.

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