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BEEF STROGANOFF
2-3 lbs of beef sirloin, all fat and gristle removed, cut into 1/2" slices, around 3" long
Enough butter to brown all of meat
1 large white onion, finely chopped
1 lb small button mushrooms, wiped clean, stemmed, sliced into 1/4" thickness
1 cup Knorr Beef bouillon (directions say a cube makes 2 cups. I use a cube per cup)
Enough flower to coat meat lightly
Salt & fresh pepper to taste
16 oz container of sour cream, or more to taste
1 lb of wide egg noodles
Lightly cover meat with flour. Melt butter in large iron skillet until bubbling. Add meat slices in 3 or 4 parts to brown. Don’t put too many slices in at once. The meat won’t take long to brown. As soon as a batch is done, remove with a slotted spoon to a Dutch oven or some covered ovenware. Keep adding more butter as you go along so you have enough to keep all meat moist
When all meat is browned, add onions to drippings in skillet and cook until they’re slightly browned. Again, it should not take long. Once they begin to brown, remove with slotted spoon and add to beef. Add bouillon to butter/flour mix in skillet and deglaze pan. Then pour mixture over beef in ovenware. Salt and pepper to taste at this point. If you salt earlier, the beef will toughen. Cover and place in a slow oven, 325-350, and cook until beef starts to become tender. About an hour, maybe 1 1/2 hrs
While beef and onions are baking, add more butter and sliced mushrooms to skillet and cook until slightly softened. I tend to use a lot of butter! The clear liquor from the mushrooms will add to the mix in the skillet as they cook. Set skillet aside.
When you fork meat and it’s beginning to feel tender, add mushrooms and liquid to beef in oven. Cook for another 30 min or so to blend flavors.
Follow package directions to cook noodles until slightly al dente, drain and wash off excess starch with hot tap water. Do this about 10 min before meat comes out of the oven so noodles will stay hot.
When beef and mushrooms are tender, remove from oven. Stir in sour cream and blend thoroughly. You want enough sour cream to make the sauce a pale golden brown, so keep a second container of the good stuff at the ready.
Place beef mix on table in ovenware and ladle it out over noodles on each person’s plate.
This recipe should serve 8 people. You can cut it down with experimentation. I’ve never made it for fewer people, but it can be warmed up in small batches with excellent results.
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