When I was a kid, this was one of our family’s favorite “fancy” meals. My dad raised some cattle, and we had lots of roast and steak. Wonderful beef dishes were common in our home, and this one got requested for many a birthday dinner. Then, for some strange (and unknown) reason, my own children didn’t like stroganoff. I was stunned! I thought everyone loved it, but since we didn’t raise our own beef (and steak is expensive) I didn’t push the issue. This old favorite fell by the wayside.
Then, in the last few years, my husband started requesting it. Our children are grown, and on their own, and I’ve been happy to start making, and eating it, again. I even think my kids are ready to give it another chance. They’re gonna be glad that they did!
- 1 pound sirloin steak
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon vegetable oil
- 8 ounces mushrooms, sliced
- 1 medium onion, sliced
- 1 tablespoon butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- ½ cup white wine
- 1 can (14 ounces) beef broth or stock
- 1 ½ cups sour cream
- 1 tablespoon chopped green onion (optional)
- Thinly slice steak, and then just before cooking, sprinkle with salt and pepper.
- In a large skillet, heat oil over high heat until it’s very hot. Add steak; brown, stirring constantly, for 8 minutes, until all liquid evaporates. Remove meat from pan, and set aside.
- Reduce heat to medium. Add butter to pan, and stir in mushrooms and onions. Cook, stirring constantly, until lightly browned. (about 5 minutes) Add garlic, and stir for 2 minutes. Stir in flour, and cook for another 2 minutes.
- Add wine and beef broth, scraping the bottom of the pan to loosen browned bits.. Bring to a boil, and simmer for 5 minutes, until sauce thickens.
- Return steak to pan. As soon as it returns to a boil, cover, and simmer on low for 20 to 30 minutes.
- Remove from heat. When it cools enough to stop bubbling, stir in sour cream. Garnish with chopped green onions, and serve over rice or egg noodles.
Thinly slice
1 pound sirloin steak
Here’s a little trick for thinly slicing steak. Put it in the freezer for an hour or two before slicing. It will be a little frozen and stiff, which helps the knife to “shave” off slices. Just be sure to let it come to room temperature before cooking.
Just before cooking, sprinkle with
½ teaspoon salt
¼ teaspoon pepper
In a large skillet, over medium-high heat, brown steak in
1 tablespoon vegetable oil
Stir constantly for 5-10 minutes, until all liquid evaporates, and remove meat from pan. Set aside.
Reduce heat to medium, and add
1 tablespoon butter
8 ounces mushrooms, sliced
1 medium onion, sliced
Cook, stirring constantly, until lightly browned. (about 5 minutes)
Add, and stir for 2 minutes:
2 cloves garlic, minced
Stir in, and cook for another 2 minutes:
2 tablespoons all-purpose flour
Add
½ cup white wine
1 can (14 ounces) beef broth or stock
Scraping the bottom of the pan to loosen browned bits, bring to a boil, and simmer for 5 minutes, until sauce thickens.
Return steak to pan.
As soon as it returns to a boil, cover, and simmer on low for 20 to 30 minutes.
Remove from heat. When it cools enough to stop bubbling, stir in
1 ½ cups sour cream
Garnish with chopped green onions, and …
… serve on rice or egg noodles.
