On a cold winter’s day a steaming bowl of beef stroganoff is the perfect way to warm yourself up. It’s been one of my favorites since childhood and now I’m sharing the recipe with you.
- 1 pound round steak, sliced
- 1 tablespoon Olive Oil
- 1/2 medium onion, sliced
- 3 garlic cloves, minced
- 1 1/2 cup crimini mushrooms, sliced
- 2 cups of beef broth
- 1/4 cup red wine
- 1 heaping teaspoon of Dijon mustard
- 1 tablespoon of Worcestershire sauce
- 1/2 cup of sour cream
- 2 cups of dried egg noodles
- 1 tablespoon of butter
Start a pot of water for your egg noodles. While you are waiting for it to boil, start the meat.
In a large skillet over medium heat, brown the meat and season with salt and pepper.
Once the meat is browned, remove it from the skillet, add the olive oil. Once the oil is hot, add the onions, garlic and mushrooms and saute until the onions are soft, about 5 minutes.
Once, the onions, garlic and mushrooms are soft, return the beef back to the pan and add the red wine to deglaze the pan. Be sure to scrape any of the yummy bits off the bottom of the pan. Once you have done that add the beef broth, Worcestershire sauce and Dijon mustard.
Bring to a boil and reduce by 1/2 or until slightly thickened.
If you haven't already, begin cooking your noodles according to package directions.
Once the sauce is slightly thickened, reduce heat and add sour cream. Stir to combine.
Meanwhile, once your noodles have cooked, strain them and add them back to the pot but keep them off the heat. Add the butter and stir the noodles until all the butter has melted.
Put noodles in a bowl and spoon stroganoff over them.