Sometimes when beef stroganoff is suggested people
immediately think of cafeteria food or frozen dinners.
Perhaps we’ve had bad experiences with this dish and it’s funny name (which apparently comes from a Russian family named Stroganov).
It’s like beef stroganoff needs new PR.
Let Giants & Pilgrims take on such a challenge.
This uncomplicated recipe comes with hunks of steak in a creamy, sweet sauce and the noodles create a perfect bed for such riches. It is simple, warm comfort food that goes down soul-deep. There is nothing cafeteria, pre-made, or cheap about it.
Betony presents a family recipe here that has been passed down for generations. Make this pasta and invite some friends over. It’s time they had their mind changed too.
1 lb. sirloin steak
1/2 C. minced onion
1/2 lb. mushrooms
2 Tbs. butter
2 beef bouillon cubes + 2 C. water
2 heaping Tbsp. ketchup
1 clove garlic
1 tsp. salt
3 Tbsp. flour
1 C. sour cream
Cut up beef into little bite sized bits. Sprinkle with salt and pepper. Cook mushrooms and onions in butter until tender. Remove mushrooms and onions. Do not wash skillet. Brown meat in same skillet – don’t stir too much. Let it get some nice color on a side then flip.
Set aside 1/2 cup bouillon. Add remaining bouillon, ketchup, garlic, and salt to skillet. Stir, cover and simmer for 15 minutes. Blend reserved bouillon mixture with flour. Stir into meat mixture. Add mushrooms and onions. Heat to boiling, stirring constantly. Boil 1 minute. Stir in sour cream and serve over egg noodles or rice.