Skillet Beef Stroganoff
Description
This classic dish originated in Russia in the mid-19th century and got its name from Count Pavel Stroganoff, a dignitary in Alexander III's court. It has sauteed pieces of beef in a sour cream sauce (smetana). There are many variations today, and you will
Ingredients
2 T. olive oil, divided
1 lb. top sirloin steak, sliced into 2-inch strips
salt and pepper, to taste
8 oz. mushrooms, sliced
1 small onion, sliced
1-2 cloves garlic, minced
2 T. all-purpose flour
1 t. sweet paprika
1/2 c. tomato juice
1 T. Worcestershire sauce
1 1/2 c. water
8 oz. egg noodles
1 c. sour cream
Directions
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Pat steak dry with paper towels; season with salt and pepper.
Warm 1 T. oil in a skillet over medium-high heat; brown half of the steak in a single layer, about 1 minute per side. Transfer to a plate/platter. Repeat with remaining 1 T. oil and steak; transfer to a plate/platter.
Add mushrooms and onion to the skillet; cook, stirring, until softened, about 7 minutes; add garlic; sauté for 30 seconds.
While mushrooms and onion are cooking, bring a pot of well salted water to a boil; cook egg noodles 7 - 8 minutes; drain; set aside, keeping warm.
Sprinkle flour on top of mushrooms and onion; cook, stirring, for 30 seconds. Add paprika; slowly stir in tomato juice, Worcestershire sauce and 1½ c. water. Add steak; bring to a boil; cover; reduce heat to low. Simmer 15 minutes; season with salt and pepper.
Serve stroganoff over cooked egg noodles. Top with sour cream. (or stir in the sour cream to the sauce and meat right before serving.)