Beef stroganoff was one of those classic 1950s dishes that the Betty Crocker Cookbook made popular and was served at dinner parties with tomato aspic on the side.
But you know what? My kids love it. “You know, Mom, that stuff with the cooked steak in pieces and the gravy.” It took a bit of deciphering to figure that one out, let me just tell you.
We recently had this dish on a Friday night and my older son declared it, “a great way to start out the weekend.” Oh, out of the mouths of babes…
The gravy in this recipe is given depth with Worcestershire sauce. Originally developed in India, Worcestershire sauce was first bottled in Worcester, England and is made up of garlic, soy sauce, onions, molasses, lime, anchovies and vinegar. I love the stuff and shake it into many dishes.
Also, to make your beef easier to slice across the grain (which makes it more tender) place the beef in the freezer for about an hour before slicing.
Classic Beef Stroganoff
1 1/2 lbs beef sirloin steak, 1/2-inch thick
8 oz fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter or margarine
1 1/2 cups beef flavored broth (from 32-oz carton)
1/2 tsp salt
1 tsp Worcestershire sauce
1/4 cup all purpose flour
1 1/2 cups sour cream
3 cups hot, cooked egg noodles
Cut beef across grain into about 1 1/2×1/2-inch strips.
Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.