Classic Beef Stroganoff

While I’ve been known to employ the “one pound, one pan” method of feeding my family, I have to say, there may be no turning back to good ol’ Hamburger Helper after making this dish.

1 1/2 pounds beef sirloin steak, 1/2 inch thick
1 medium onion, diced
1 garlic clove, finely chopped
2 Tbsp. butter
1 1/2 cups beef broth
1/2 tsp. salt
1 tsp. Worcestershire sauce
1/3 cup flour
1 cup sour cream
3 cups hot cooked egg noodles

1. Cut beef across grain into about 1 1/2x1/2-inch strips.
2. Melt butter over medium heat, and saute garlic.  Add onions, stirring occasionally, until tender.
3. Add beef into skillet, and cook until brown. Stir in 2/3 cup of the broth, the salt, and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
4. Whisk remaining 1/3 cup broth into flour; slowly stir into skillet.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in sour cream; heat until hot (do not boil).  Serve over noodles.

A couple points:

• traditional stroganoff is also made with mushrooms  (I don’t eat them, so ours didn’t have them; if you’d like, cook 1 cup mushrooms at the same step as the onion);
• we already had left0ver steak from a previous meal, so I didn’t have to pay too close attention to actually cooking the meat, so much as reheating it;
• I didn’t cook my onions quite long enough, and I had a hard time getting past the slight crunch in the final texture;
• this was a GREAT meal to get red meat in front of my toddler.  Seth loves pasta, in general, but I wasn’t sure he’d go for a non-red sauce dish.  Surprise, surprise.  He gobbled it right up!
• I didn’t realize our sour cream had gone bad (again, it’s not something we eat, so it was only from a previous recipe that I’d even had it in the fridge to begin with), but I didn’t miss the creaminess I’m sure it would’ve added to the dish.  So, yea, for saving those calories.

Overall consensus: this will be a definite go-to meal for any leftover steak in the future.  It was SO much easier to make than I anticipated, and since we all enjoyed it, I think we have a winner!

Bon Appetite!