Wednesday, January 13, 2010

Beef Stroganoff


When creating my dinner menus I look to the weekly sales at the grocery. Combine a few fresh ingredients with what I've got in the pantry and freezer and voila! Dinner is served. Case in point: Beef Stroganoff. Being a Kitchen Witch I don't own or use cream of soup. Finding a decent recipe with out a can of soup was harder than I thought to find. Sometimes I feel like I'm the last of the 'from scratch' home cooks out there! So I created this one for you all.

In my freezer I had cube steaks. I figured if I sliced them against the grain I'd have a nice tender piece of meat for the Stroganoff. Most recipes call for thin sliced sirloin or tenderloin, however the cube steaks is what I had on hand. They worked out quite well in the end product I'm happy to report.

Mushrooms were on sale this week - I had stroganoff in mind when I saw the sale. I also had an abundance of sour cream in the fridge that desperately needed to be used up. Most recipes call for either red wine or brandy to deglaze the fond (cooked on crud on the bottom of the pan). I had neither so I used my trusty white wine. We liked the flavor it brought to the dish and didn't add a reddish hue to the creamy sauce. The wee bit of lemon juice added at the end brings a nice tang to the dish that really makes the sour cream sauce sing.

Even the littlest Kitchen Witch liked this meal! She said that the gravy was good, thats high praise from a 3 yr old :-)

Beef Stroganoff
serves 2 very hearty servings with a lunch left over
2 cube steaks
8 oz package mushrooms, cleaned and quartered
2 T flour
S&P
1 small onion, sliced
2 cloves garlic, minced or pressed
1/2 c white wine
1 1/2 c chicken stock
dash lemon juice
1/2 c sour cream
1 T fresh minced parsley
hot buttered egg noodles (3 c dry noodles was enough for 2.5 dinners & a full lunch)
butter and oil or sautee

Clean and quarter mushrooms. Discard any tough stems.


Slice the beef against the grain into 1/4 in wide strips. Season beef with S&P, then toss with the flour.

In a skillet heat a drizzle of oil and cook beef until nicely browned. Remove browned strips from pan. Add 1 T butter and mushrooms. Allow to brown before stirring. Once mushrooms brown, remove from pan & set aside with the beef.

Add a touch more oil if needed and cook onions. Once the onions begin to sweat add the garlic & stir well. You want the onions to just start to brown on the edges. Once they have browned slightly remove from pan & place with beef & mushrooms.


Deglaze the pan with the white wine. Stir well scraping any browned bits off the bottom of the pan. Add chicken stock and bring to a simmer. Return beef, mushrooms and onions to the pot & simmer about 20 min.

Cook and drain egg noodles.

Turn heat off on the stroganoff. Stir in 1/2 c sour cream and 1 T fresh chopped parsley. Serve over the hot egg noodles.


Nutrition Facts
2 Servings **you could very easily make this feed up to 4 people by adding a veggie side dish, it makes 2 VERY hearty servings!
Amount Per Serving
Calories 475.9
Total Fat 18.3 g
Saturated Fat 9.9 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 6.5 g
Cholesterol 125.7 mg
Sodium 818.6 mg
Potassium 1,008.8 mg
Total Carbohydrate 33.9 g
Dietary Fiber 1.4 g
Sugars 2.3 g
Protein 33.2 g

5 comments:

becky said...

that looks really good! i think i may make that tonight!!

Sook said...

Love how you have nutrition fact in the end of the recipe! So awesome! The beef looks fabulous!

Pam said...

Congrats on the foodie blogroll!

Enjoy!

Melodie said...

I just made this tonight - soooo yummy and easy too! My family (including 4 kids) absolutely loved it and ate every single bite. I had been making the Rachael Ray beef stroganoff recipe but not anymore - this is our new favorite. Thanks Andrea!

Andrea the Kitchen Witch said...

I just made this again tonight using london broil beef - it was on sale for $2.88 lb!! I sliced it thin against the grain, didn't' flour it (rather I made a flour slurry of water & 1T white wine & added that to the sauce at the end) and it was pretty good. London broil is a cut best cooked to med. temp so it was a bit tough, if I hand another hour for it to simmer that would have helped a lot in the tenderness of the beef. Just wanted to update with the results of a different cut of meat :)
Andrea, the Witch herself :)

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