Beef Stroganoff by Brooke Appetit
Phoenix temps dropped below 80 so naturally I pull out all the creamy, cozy, fall recipes I have. Beef Stroganoff is my go to! It’s a dinner that has been around for ages but this traditional dish is perfect for the change in season. Tender strips of beef with a creamy seasoned mushroom sauce, finished off over fluffy egg noodles. Hands down I could not think of a better November meal than this cozy dish. I LOVE this recipe. Best part? It’s SO easy. It’s my husband’s favorite dish that I make, so you can usually find it on my fall night weekly rotation! Make this soon and enjoy it…..preferably with extra beef and sauce too. Thanks for stopping by!
-XOXO, Brooke Appetit
½ lb white mushrooms, sliced
1 medium onion, sliced
4 tablespoons butter
2 pounds sirloin steak (sliced in strips ¼ to ½ inch thick)
3 tablespoons flour
1 teaspoon salt
½ teaspoon garlic salt
½ teaspoon onion salt
1 teaspoon pepper
1 tablespoon paprika
2 garlic cloves, minced
½ cup sherry
2 tablespoons tomato paste
1 can beef consommé
¾ cup sour cream
- Sauté mushrooms, onion and garlic in 2 tablespoons of butter on medium – high heat for 4-5 minutes until onions are translucent, remove from skillet.
- Melt remaining 2 tablespoons of butter to skillet and brown meat. (Don’t overcrowd your pan) While meat is browning season with salt, pepper, garlic salt, onion salt and paprika.
- Sprinkle flour, cook for 30 seconds
- Add tomato paste, cook for 1-2 minutes.
- Add sherry, let simmer until reduced by half then add beef consommé.
- Simmer for 1 ¼ hours or until the beef is tender.
- Add sour cream and combine, add sautéed onions, mushrooms and garlic.
- Serve hot over egg noodles and garnish with parsley!