Beef Stroganoff is one of those dishes that warms me up and comforts every corner of my body. I love the creamy sauce with moist chunks of beef. Growing up, my mom used a Lawry's seasoning mix to make her stroganoff and I thought that was the only way to make it. Once she couldn't find anymore of the mix packets, we stopped having the dish. When I came across this recipe in, 500 Treasured Country Recipes, I thought it sounded simple, delicious, and similar to what I envisioned was tucked in those little seasoning packets. My husband's response was, "Holy cow! I don't think we're going to need those seasoning packets anymore!"
I was able to get 4 pounds of stew beef today for around $10.00, so I knew we would be putting it to good use in some stroganoff sauce!
1/2 lb. egg noodles
1 1/4 lbs. stew beef, or top round beef, cut into small chunks
1/4 cup onion, sliced
1 Tbsp. flour
1 clove garlic, minced
8 mushrooms, sliced
1/2 -3/4 cup chicken broth
1/2 cup sour cream
salt and pepper, to taste
paprika and dried parsley, for garnish
1. In a skillet, cook the beef and onion over medium heat. As the beef begins to brown, stir in the flour and toss so it coats the beef.
2. Stir in the garlic, mushrooms, and broth. If sauce seems too thick, add more broth. (I like plenty of sauce for the noodles.) Cover the skillet, set the heat to low and let simmer for 30 minutes.
3. Boil water and cook noodles until tender. Drain and set aside.
4. Remove the lid from skillet and stir in sour cream. Let the sauce simmer until it slightly thickens. Add salt and pepper, to taste. Stir in the egg noodles and serve. Top each serving with a little paprika and parsley.