Beef Stroganoff

11 Jul

Beef Stroganoff

This is a great way to use up leftover steak. Serve it over egg noodles with some fresh bread (I made Brown Butter Whole Wheat Soda Bread.)

Beef Stroganoff

3 tablespoons butter
1 small onion, chopped
8 ounces mushrooms, sliced
1 pound cooked steak, cut thin into 1/2 inch wide by 1-inch long strips or ground beef
Salt and pepper, to taste
1/8 teaspoon nutmeg
1/2 teaspoon dry tarragon or 2 teaspoons chopped fresh tarragon
1 cup beef broth
2 tablespoons all-purpose flour
1 cup sour cream, at room temperature
1 tablespoon fresh parsley, chopped

1 package (12 ounces) egg noodles


  1. In a large pot, bring 3 quarts of salted water to a boil and add noodles. Cook noodles for 8-9 minutes (or according to package directions). Drain.
  2. Melt the butter in a large skillet; saute onions until soft. Add sliced mushrooms to skillet and cook for about 5 minutes.  Place steak (or cooked ground beef) in skillet and  season with salt, pepper, nutmeg, and tarragon and cook for a few minutes. Add beef broth; bring to a boil and then reduce to a simmer.  Cover and cook for 10 more minutes.
  3. Add flour and cook sauce until slightly thickened (it should resemble a gravy). Mix in the sour cream and continue cooking until sauce is hot. Do not let it come to a simmer or boil or the sour cream will curdle. Stir in the parsley, and season to taste with salt and pepper. Serve immediately over cooked egg noodles.


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