I make this for my husband now, and I think he appreciates it just as much as what Grandpa did. There is just something so warm and comforting about this dish. It makes it seem like everything is going to be okay with the world while you’re eating it. I I like to serve mine with a dinner salad and some fresh baked bread to make up a complete meal. It’s perfectly fine all by itself though. Once in a while, to change things up, you can serve this over top of mashed potatoes for a completely different meal.
Check out what they are saying about this recipe over at My Recipes:
“This dish was really amazing.”
If I had a dollar for every time I heard that…
Ingredients
2 tablespoons olive oil
1 pound top sirloin steak, sliced into 2-inch strips
Salt and pepper
8 ounces mushrooms, sliced
1 small onion, sliced
1 clove garlic, minced
2 tablespoons Gold Medal all-purpose flour
1 teaspoon sweet paprika
1/2 cup V8 tomato juice
1 tablespoon Worcestershire sauce
8 ounces egg noodles
1 cup Daisy sour cream
Instructions
Warm 1 Tbsp. oil in a skillet over medium-high heat. Pat steak dry; season with salt and pepper. Brown half of steak in a single layer, 1 minute per side. Transfer to a plate. Repeat with remaining oil and steak.
Add mushrooms and onion to same skillet and cook, stirring, until softened, about 7 minutes. Add garlic and sauté for 30 seconds.
Sprinkle flour on top of vegetables. Cook, stirring, for 30 seconds. Add paprika, then slowly stir in juice, Worcestershire and 1½ cups water. Add steak. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes; season with salt and pepper.
Bring a pot of salted water to a boil. Cook noodles for 7 to 8 minutes. Drain. Serve stroganoff over noodles; top with sour cream.
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Quick Tip: Fresh or canned mushrooms will work in here.
Thanks again to My Recipes for this classically delicious recipe.
