Description
Beef stroganoff has gone through evolutionary changes over the course of my life. It started off basic and simple, using canned cream of mushroom soup to make the basis of the sauce. But, as I got older, I wanted to get more authentic.
I then started making my sauce from scratch. But, I still hadn’t figured out how to get perfectly tender beef. Then I learned the trick. Rather than cooking the meat through, I cut large pieces of sirloin and sear each side of the chunks, making sure to keep the inside raw. Then, I just set the meat aside until the sauce is made. Adding the meat in at the end and cooking for 10 minutes cooks the meat through but leaves it super tender.
So, I thought I had my sauce perfected. It was a Sunday dinner favorite. Then one Sunday, I grabbed a bottle of sherry and dumped a bunch in to the sauce. But to my horror, I realized I had accidentally added sherry vinegar, not sherry wine! I thought, “Oh no! I’ve just ruined everything!” I had just put in all the work of making stroganoff and I now blew it!
But, when I tried the sauce, it was really good. I was so surprised! I don’t know if there will be any further mishaps in the future, but I think I’ve perfected beef stroganoff.
I load my stroganoff with a ton of mushrooms. My husband and I both agree that we could enjoy this meal without the meat, the sauce and mushrooms are just so delicious!
This is a very easy dish to make, and for a Sunday dinner, it really does not take long. This is actually easy enough to make any day of the week! We just find it to be a classic, stomach warming meal for Sunday dinner. But make it whenever you like!
Don’t forget the dollop of sour cream on top! And occasionally, I’ll throw some shaved parmesan on top also 😉
Enjoy!
Ingredients
2 lbs sirloin, cut into cubes about 2” x 2”
4 cups beef stock
1 cup heavy whipping cream
¼ cup sherry wine
¼ cup sherry wine vinegar
1 large sweet onion, chopped
3 pints brown button mushrooms, quartered
6 garlic cloves, minced
1 TB fresh thyme
¼ cup cup butter, divided
6 heaping TBs flour
1 TB olive oil
salt and pepper
~~~~~
To Serve
Egg noodles
Sour Cream
Instructions
Heat a large, heavy-bottomed pot on medium heat. Working in batches, brown the sirloin on all sides. You want to lightly brown each side of the sirloin without cooking it through. Put the browned meat into a bowl, reserving any juices. Set aside.
Add 1 TB olive oil and 2 TBs butter into the pot. Add the onions and lightly sprinkle with salt. Cook about 5 minutes, or until just starting to soften. Add the garlic and thyme and cook until fragrant, about 1 minute.
Add the mushrooms and the remaining 2 TBs of butter. Cook until the mushrooms start to turn golden brown ~ about 2 minutes. Sprinkle the flour over the mushrooms and stir until the flour is fully absorbed with butter.
Raise the temperature to medium-high. Very slowly add in the beef stock, stirring constantly to absorb the flour into the stock and scrapping the bottoms and sides. Bring to a boil then lower the heat to medium-low.
Once the sauce has thickened, add in the cream, sherry wine, and sherry wine vinegar. Season to taste with salt and pepper.
Return the meat to the pot, along with the collected juices. Continue to cook on medium-low for about 10 minutes.
Meanwhile, prepare the egg noodles as directed on the package.
Divide the egg noodles among bowls, top with the stroganoff and a dollop of sour cream.
Serve!
Keywords: Beef Stroganoff, Stroganoff