Wednesday, February 23, 2011

Beef Stroganoff

"I found this recipe on, took suggestions from a review, and then added my own changes....very tasty!"


approx 2 lbs flat iron steak, cut into bite sized pieces
salt, pepper, onion powder and garlic powder to taste
1 T. olive oil
1/3 c. white wine
1 T. browning sauce (I used the bottled Gravy Master, found near the dry gravy packets)

1 stick butter
medium onion chopped
2 - 6 oz cans mushrooms
1 T. minced garlic
10 oz. beef stock (reserve 2 oz to stir into cornstarch and flour)
1 T. Worcestershire sauce
1 t. yellow mustard
2 T. all-purpose flour
2 T. corn starch
1/3 cup sour cream
1/3 cup cream cheese
1/3 cup white wine
salt and pepper to taste

1 pound flat noodles cooked according to directions on package (I used Amish noodles)


1st Method for cooking meat:
In large skillet brown meat in olive oil on medium heat with spices until cooked through. Add wine and browning sauce and simmer until liquid is reduced by half. Remove meat leaving liquid in pan.

2nd Method for cooking meat: (method I used)
Preheat oven to 350 degree F. In 13x9 dish stir together meat with olive oil, wine and browning sauce, add spices. Bake for 1 hr., remove from oven, and pour just remaining liquid in large skillet, setting meat aside.

Sauce Directions:

Melt butter along with liquid from meat over medium heat. Add onions, mushrooms and minced garlic and saute until onions are soft and clear. Stir in 8 oz. beef stock, mustard, and Worcestershire sauce. In measuring cup, dissolve flour and cornstarch in 2 oz. beef stock. Slowly stir mixture into skillet. Add cream cheese and sour cream and stir in until melted and mixed thoroughly. Stir in wine and season with salt and pepper. Add meat and mix. Stir meat and sauce into prepared noodles or serve over noodles.

Serves 8

1 comment:

akhi said...

love your recipes...gotta try one :]