It's said that this Russian beef stew was created by chefs working for the noble Stroganov family. The story probably isn't true (though it would be pretty messed up if you invented a dish only for the rich people you're working for to have their name associated with it), as some version of the dish was already in existence at this point. While this dish has a bit of a dated reputation, this will sate your next craving for some cold-weather comfort food. My mother and grandmother were both amazing cooks, some of my fondest memories are of helping in the kitchen when I was little. As most of you know myself and my husband both grew up in family restaurants, Beef Stroganoff is one of many home cooked meals we would make. I remember my Mom and Bubba (grandmother) making the roux, browning the beef, and there was always fresh dill,
Well sometimes you want the comfort food of your childhood but don't have time for the long process, fast forward to 2020 and here is my version of Moms best beef stroganoff I think Mom and Bubba would be proud of the results
Enjoy!
Allison
Allisonskitchen.blogspot.com
Ingredients
11/2 lbs cubed cut into thin strips round steak
Seasoned salt such as Everglades Seasoning. To taste
all purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium sliced onion
1 clove of garlic minced
Fresh dill
8 oz sliced fresh mushrooms or you can leave them whole if small
1 (10 3/4 oz) can beef broth
1(10 oz) can cream of mushroom soup
3 Tablespoons of Sherry. Or more if no one is watching, lol
1 cup sour cream
cooked egg noodles add butter and a little chopped dill.
Season the steak strips with Seasoned salt Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan.
Add the onion slices and mushrooms to the pan drippings. Sauté for a few minutes, until the onion is tender, add minced garlic cook for another minute, if you need to add more butter go right ahead. you don't want to burn the garlic. Sprinkle with 1 teaspoon flour. Then stir.
Put the steak back into the pan with the onion and mushrooms. Add the cream of mushroom soup and beef broth. I like to mix both of these together in a bowl first so you don't have any glumps. (Is that a word?)Cook over low heat for about 30 minutes, covered. Add your Sherry,, stir, Adjust seasoning to taste, adding salt and pepper, as needed.
Stir in the sour cream the last few minutes, right before you serve. Serve over cooked buttered noodles, sprinkle with fresh dill
ENJOY!
ALLISON
