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Beef Stroganoff

Print Recipe
Course Main Course
Cuisine Russian

Ingredients
  

  • 1 1/2 lb Lean Beef Thinly sliced
  • 1 tbsp oil
  • 4 tbsp butter
  • 2 cups mushrooms more if you like them
  • 2 cloves garlic minced
  • 1 medium onion small dice
  • 2 cups beef stock
  • 2 tbsp soy sauce
  • 2 tbsp grainy mustard
  • 1 bay leaf
  • 4 sprigs thyme
  • 3 dashes Tobasco
  • 1 tsp Worchestershire Sauce
  • 1 cup sour cream
  • 4 oz cream cheese cube & soften
  • 1/2 cup fresh parsley for serving
  • 16 oz Egg noodles or rice
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions
 

  • Thinly slice the beef and heath the butter and oil in a dutch oven over medium-high heat. Working in batched, quickly brown the ouside of the meat then remove and drain.
  • Use a splash of beef broth or white wine to deglaze then add mushrooms, onion, and garlic. Sautee until onions are translucent. Deglaze again with some beef stock.
  • Add remianing stock, soy, mustard, bayleaf, salt, pepper, tabasco, and worchestershire.
  • Reduce heat to low and simmer for 3 hours. Add thyme, and simmer for 10 minutes, then remove thyme sprigs and bayleaf. Add the sour cream and cream cheese and stir to incorporate. Taste and adjust seasoning as needed.
  • Meanwhile cook the noodle or rice over which the dish is served with parsley to garnish.

Notes

The beef can be any cheap, lean cut including stew beef that is cut into thin strips 1-2 inches long and 1/2 inch wide.
Marinating the beef in the soy and worchestershire prior to cooking would pull more salt into the meat.  Might need to use more of each in the marinade and a bit less in the dish itself.  A bourbon and soy marinade might work well too.
Tried this recipe?Let us know how it was!