Beef Stroganoff

I’ve been on a creamy pasta kick lately. I’ve had this stroganoff recipe for years and it’s great with left over steak too. Like that ever happens.

Beef Stroganoff

6 Servings

Beef Stroganoff

I’ve been on a creamy pasta kick lately. I’ve had this stroganoff recipe for years and it’s great with left over steak too. Like that ever happens.

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 pound sirloin steak sliced in thin strips
  • 1 cup mushrooms sliced or chopped
  • 1/3 cup onion chopped
  • 1 tablespoon flour all purpose
  • 1/4 teaspoon black pepper
  • 3/4 cup hot water
  • 1 cube beef bullion
  • 1/4 cup sour cream
  • 8 ounces egg noodles dry

Directions:

  1. Cook egg noodles according to package instructions.
  2. Dissolve bullion cube in hot water and set aside.
  3. In large skillet heat oil over medium heat, add sirloin.
  4. Cook meat approximately 4 minutes or until no longer pink.
  5. Remove meat from skillet and set aside.
  6. Add to skillet mushrooms and onion and heat until onions are tender.
  7. Stir in flour and pepper.
  8. Gradually add bullion water while stirring constantly.
  9. Bring to a boil.
  10. Reduce heat to low and cook for an additional 2 minutes. Sauce will start to thicken.
  11. Add sirloin and continue to cook over low heat until meat is heated through.
  12. Remove from heat and immediately stir in sour cream, blending well.
  13. Serve over cooked egg noodles.
http://www.thehungryhoarder.com/2011/08/29/beef-stroganoff/

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