Description
Creamy tangy Beef Stroganoff with savory sauteed mushrooms, and onions over wide egg noodles.
Ingredients
- 1.5 Lb Boneless Rib Eye Steak, chopped
- 3 Cups Baby Bella Mushrooms
- 1–1/2 Cup Onions, coarsely chopped
- 2 Tbs Green Pepper, chopped
- 2 Tbs Olive Oil
- 1 Tbs Butter
- 2 Tbs All Purpose Flour
- 3 Cups Beef Broth
- 1 Cup Water
- 1/4 Cup White Cooking Wine
- 1/3 Cup Sour Cream
- 1/4 Cup Cream Of Mushroom
- 1 Tbs Minced Garlic
- 2 Tsps Dijon Mustard
- 1 Tsp Worcestershire Sauce
- 1 Tsp Salt
- 1 Beef Flavor Bouillon Cube
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- 1/4 Tsp Italian Seasoning
- 1/4 Tsp Thyme
- 1/4 Tsp Black Pepper
Instructions
- Remove excess fat from steak (keep some of it on), then chop steak into small/medium size cubes.
- Season meat with seasonings (except Italian and thyme) and Worcestershire sauce, then massage well.
- Chop onions and peppers into small pieces
- Combine sour cream, cream of mushroom, mustard, Italian seasoning, and thyme.
- Combine broth, wine, water, and flour to create a slurry and stir in well.Â
- Place the skillet over medium-high heat, and add in the oil and butter.
- After 2 minutes, add in the onions, peppers, mushrooms, and minced garlic, then stir.
- Sear for 6 minutes, stirring periodically, then remove.
- Add in the steak and sear for 8 minutes.
- After 8 minutes, reduce heat to medium, then add in slurry and stir to deglaze pan.
- Cover with a lid and cook for 45 mins.
* Stir periodically so it doesn’t stick to pan or burn* - Add in mushroom, onions, peppers, minced garlic, then cook for an additional 15 minutes or until gravy cooks down.
- Then stir in the sour cream mixture, simmer for an additional 5 minutes, and garnish with parsley.
