Beef Stroganoff is an age-old recipe that is favored around the world. This dish first originated in Russia as far back as the 19th Century and has since become popular in its variations from China to Brazil, The UK to Australia and all across North America. There are many variations of Beef Stroganoff such as using white wine in place of red, excluding mushrooms, serving the stroganoff with rice instead of egg noodles and the addition of tomato paste. Either way, this is a quick and simply delicious meal. Here is just one version.
1 lb flank steak, cut into strips about 2″ long and 1″ wide
1 medium white onion, diced
1 lb button mushrooms, chopped into 1″ pieces
1 clove garlic, minced
1 cup dry red wine
1/2 cup beef stock
1 cup sour cream
1 teaspoon dijon mustard
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon nutmeg
1. Coat the bottom of a large skillet with oil and heat to medium high. Add the beef to the hot oil. Cook on one side 2-3 minutes or until the beef is browned. Flip the beef and cook another 2-3 minutes or again, until browned.
2. remove the beef from the pan and set aside. Add a little more oil to the pan if needed, reduce the heat to low medium and add the onions and mushrooms to the pan. Saute the onions and mushrooms for about 10 minutes or until the onions are translucent. Add the garlic and saute another 5-6 minutes.
3. Add the red wine to the pan, increase the heat to medium high and simmer for 5-6 minutes or until the wine is almost entirely absorbed by the mushrooms. Add the beef stock and simmer 2-3 minutes. Reduce the heat to low, return the beef to the pan along with the paprika, thyme, nutmeg and salt and pepper to taste. Stir in the sour cream and mustard. Serve over cooked egg noodles.