Thursday, November 10, 2011

Beef Stroganoff

I love this recipe. It is a great winter comfort food. It's warm, hearty, creamy, and pasta-y. Perfect for this time of year. As for the origins of this recipe, I'm the third generation to make particular recipe. I'm not sure where my grandmother found it, but I am sure glad she did. I would get so excited when my mom would make this when I was a kid. I used to love stealing pieces of the meat out of the pan while it was browning. Ethan (the fiance) does the same thing with me when I make it. Usually a piece somehow gets to the dog, too.
One note about this recipe: it's good. Like really, really good. I've had people tell me it's better than their moms. That, folks, is a compliment. So let's get to it!

The lineup: Two smallish steaks. Nothing fancy, I've had great luck with plain ol' eye of round. Next, an onion. You're going to need half of it chopped. Heat a pain with a combo of olive oil and butter. Saute the onion and the steak together until the steak is browned. Now for the red wine. Deglaze the pan with it. Throw in some beef broth and let it reduce. Slice the mushrooms, put a pot of water to boil, add the mushrooms, some more broth, and let reduce once more. While reducing, cook the egg noodles according to package instructions; drain and set aside. Add the sour cream and stir until incorporated and melted. Finish with a hearty dose of paprika, and serve over pasta.

This is a good thickness for the cut. You don't want it too thick or your meat will end up chewy.
This is the easiest way I've ever encountered to flour stuff: Put the flour, salt, and pepper in a zip top bag and shake!

Onions and meat.... This is the beginning of a beautiful friendship!

A little bit for you, a little bit for the pan. See? I told you we'd all get along.

Add the beef broth and the mushrooms. Let it all reduce to a nice, thick sludge. It's a technical term.

How awesome does all that sour cream look, melting and blending into everything?

Serve over the egg noodles and finish with a dash or two of paprika, and dig in to some amazing Stroganoff!


  1. First! Sooo good. Despite how pretty the dash of paprika is, this tastes 100x better than it looks!