Beef Stroganoff
Description
Impress your family and friends with this easy to make comforting dish. It has tender cubes of pot roast and mushrooms in a creamy, beefy sauce and then is served over egg noodles.
Ingredients
olive oil, for searing meat
2 lb. beef pot roast, cut into cubes
salt and pepper, to taste
2 T. minced garlic
1 yellow onion, sliced or chopped
2 c. sliced mushrooms
4 c. beef broth, divided
1 c. cooking sherry or red wine
½ to 1 c. all-purpose flour
1 c. sour cream
12 oz. egg noodles, cooked according to package directions
Directions
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Season pot roast with salt and pepper.
In a large skillet, heat olive oil over medium heat. When oil is hot, add seasoned roast to skillet over medium-high heat; quickly sear both sides. Do not overcrowd the skillet. Remove meat; set aside.
Reduce heat of the same skillet to medium; in the skillet, combine garlic, onion and mushrooms; cook over medium heat until soft.
In a medium bowl, whisk together 1 c. beef broth and 1/2 to 1 c. flour until there are no lumps. Add remaining 3 c. beef broth to the skillet; once broth and veggies are boiling, add the broth with the flour.
Return seared beef cubes to the skillet; boil gently until meat is done, 5–7 minutes. Add the sour cream immediately; stir well to dissolve.
Serve over cooked egg noodles.
6 servings.