Being of Norwegian descent, I really don't know how this Russian beef stroganoff came into the family. My grandma has made this recipe for 50 years that I know of and it is truly my favorite. Serve over noodles. For a wintertime comfort food this is the best. I actually like it so much that my wife and I will have this for dinner and the next morning we will eat the leftovers with a couple of eggs on the side for brunch. You can't beat it!
Ingredients
- ½ tablespoons all-purpose flour: 1 piece
- salt: 0.75 tsp
- ground black pepper: 0.125 tsp
- beef sirloin, cut into 1/4-inch wide strips: 1 pound
- butter: 3 Tbsp
- mushrooms: 1 cup (thinly sliced)
- onion: 0.5 cup (chopped)
- clove garlic: 1 piece (minced, to taste)
- butter: 3 Tbsp
- all-purpose flour: 3 Tbsp
- tomato paste: 1 Tbsp
- ¼ cups cold beef stock: 1 piece
- sour cream: 1 cup
- cooking sherry: 3 Tbsp
Metric Conversion
Stages of cooking
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Combine 1 1/2 tablespoons flour with salt and pepper in a bowl. Dredge beef strips in the mixture.
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Melt 3 tablespoons butter in a skillet over medium heat. Add the dredged beef strips; cook and stir until browned, about 5 minutes. Add mushrooms, onion, and garlic; cook until onion is barely tender, 3 to 4 minutes. Transfer the beef and mushroom mixture to a plate.
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Melt remaining butter in the same skillet; reduce heat to low. Stir in 3 tablespoons flour and tomato paste; cook until slightly browned, 1 to 2 minutes. Increase heat to medium. Add beef stock slowly, stirring constantly, until gravy is thickened and no lumps remain, 5 to 10 minutes.
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Return the beef and mushroom mixture to the skillet with the gravy. Stir in sour cream and sherry; heat until bubbling, about 5 minutes.
