Whenever I am having one of those days where I just need a great big hug and can’t find one, I’ll make this stroganoff recipe. It’s almost like getting a hug from the inside. It’s so warm, filling, and yummy, it just makes you feel good all over. I will make this for my kids from time to time, but I’ll leave out the majority of the vegetables. They enjoy the meat and sauce, but I haven’t quite trained them on the carrots, onions, and mushrooms yet. Check out what they are saying about this recipe over at The Pioneer Woman:
“Oh yum! Perfect for this snowy winter day!”
Beef stroganoff is comforting and delicious, regardless of what season it is!
Ingredients
1 pound Sirloin Steak, Cut Into Cubes
Kosher Salt And Black Pepper To Taste
2 Tablespoons Olive Oil
1/2 whole Large Onion, Finely Diced
2 whole Carrots, Finely Diced
8 ounces, weight Cremini Or White Button Mushrooms, Stemmed And Halved
1/2 cup Brandy
2 cups Swanson Beef Stock
2 Tablespoons Argo Cornstarch
1/4 cup Daisy Sour Cream, Room Temperature
1 teaspoon (heaping) Dijon Mustard
Cooked Egg Noodles, For Serving
Minced Parsley, For Serving
Instructions
Season the steak with salt and pepper, then heat 1 tablespoon of the olive oil in a heavy skillet over medium high heat. Add half the meat to the pan and brown it quickly, about 2 minutes. Remove the first batch to a bowl and cook the rest of the meat. Remove and set all the meat aside.
Add the remaining 1 tablespoon olive oil to the pan and add the onion, carrots, and mushrooms. Cook until the mixture is deep golden brown, about 5 minutes. Turn off the heat and add the brandy and add 2 cups of the stock. Stir, scrape the bottom of the pan, and turn the heat to medium-high. Cook to reduce the liquid by about a third, 3 to 4 minutes.
In a small pitcher, make a slurry by mixing the remaining 1/4 cup stock and the cornstarch with a fork. Pour the slurry into the skillet and cook until the sauce thickens, about 1 to 2 minutes. Turn off the heat. Stir in the sour cream and Dijob. Add the beef and stir over low heat until the mixture is nice and piping hot. Taste and adjust seasonings as you like.
Serve over cooked noodles and sprinkle with parsley.
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Quick Tip: Different pastas can be used if that’s what you have on hand.
Thanks again to The Pioneer Woman for this classic and tasty recipe.
