Beef Stroganoff does not have to be intimidating or time consuming for that matter.
Use the most tender meat cut for your budge, remove from fridge at least 30 minutes before cooking to allow it to come up to room temp.
- 1 1/2 lb beef cut into approximately 1 inch chunks
- 10 oz mushrooms of your choice (button, cremini, baby portabella)
- 1 medium Vidalia onion
- 1/4 cup chopped fresh parsley
- 1 1/2 cups low sodium Beef Stock
- 1/2 lb Egg Noodles
- 1 tablespoon Worcestershire sauce
- 3 tablespoons Sour Cream or Creme Fresh or Plain Yogurt
- Salt & Black Pepper to taste (I like a lot of black pepper)
Traditional Beef Stroganoff recipes call for Cognac or Sherry and shallots but not a lot of people might have these on hand so I made substitutions with onions and Worcestershire sauce.
First, season the meat and sear in a non-stick pan with a bit of coconut oil or spray (yes there is a Coconut Oil spray) until they have color on all sides. If you have any access oil, drain that off and add sliced onion and mushrooms, saute till onions become wilted but not caramelized and mushrooms release some of their water. Add stock, mix well and simmer for 8-10 minutes on medium heat, if you see the liquid evaporating too much, lower heat and add more stock. Turn off heat, add sour cream, mix well and serve over cooked egg noodles with a sprinkling of shopped parsley. Easy and satisfying with only two pots used (one for Stroganoff and one for noodles). Weeknight meal or weekend entertainment dish, your choice. Enjoy!