Ingredients: |
Ingredients: 5 TBSP butter
1 lb. top sirloin, cut thin into 1-inch wide by 2 ½-inch long strips
Worcestershire sauce
2 gloves minced garlic
½ lb. cremini mushrooms, sliced
15 oz. beef broth
1 c. sour cream (full fat) at room temperature
salt & pepper to taste
flour
16 oz. bag of extra wide egg noodles (cooked to package instructions)
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Directions: |
Directions:Marinate the steak in Worcestershire sauce for 1-3 days prior to cooking if possible.
Dredge steak lightly in flour. Melt 3 TBSP butter in a large skillet. Add the strips of beef in a single layer with space between the strips. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. While cooking the beef, sprinkle generously with salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.
In the same pan, reduce the heat to medium and add the garlic. Cook the garlic for a minute or two, allowing it to soak up any meat drippings. Add another 2 TBSP butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. Add in beef broth.
Reduce the heat to low and add the sour cream to the mushrooms. Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream may curdle. Stir in the beef.
Add salt and pepper to taste. Serve immediately over egg noodles or white rice. |
This recipe for Beef Stroganoff is from