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Beef Stroganoff

Beef stroganoff is simple comfort food at it's best.

Author: Kami | NoBiggie.net
Ingredients
  • 2  pounds  chuck roast or ribeye steak
  • 1  pound  egg noodles
  • 8  ounces  mushrooms sliced
  • 1  yellow onion minced
  • 6  tablespoons butter
  • 1/4  cup  flour
  • 3  cups beef stock we like Better than Bouillon
  • 1  tablespoon  Worcestershire sauce
  • 1/4  cup  sour cream
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  pepper
Instructions
  1. Cook the noodles to al dente (a little undercooked)…a few minutes short of the directions on the box.

  2. In a large skillet set to medium high heat add 2 tablespoons of the butter.



  3. Season the beef with salt and pepper and add the beef to the skillet.

  4. Sear the beef on both sides at high heat for 2-3 minutes. Lower the heat to medium and continue to cook about 2 more minutes on each side. 

Remove the beef from the skillet and let it rest for a few minutes.

  5. Add another two tablespoons of the butter to the skillet. 

Next add the onions and the mushrooms and sauté for a few minutes to allow the mushrooms to shrink and brown.



  6. Move the mushrooms aside in the skillet and add the remainder of the butter and the flour whisking well, cooking the flour for a few seconds.


  7. Add the beef stock and Worcestershire sauce to the pan and whisk until smooth.

  8. Cook for a few minutes until the sauce thickens, then add in the sour cream.
  9. While the sauce is thickening add the browned beef back into the skillet and toss to coat the beef with the sauce. Serve warm over the cooked noodles.
Recipe Notes

You can also toss the cooked noodles in with the sauce.