Sunday, July 22, 2012

Steak Stroganoff

This was my very first time ever eating Stroganoff.  It was also my dad's first time, and he is seriously raving about it as I type this right now.  My mom had Beef Stroganoff a few times growing up, but she said it was disgusting compared to this delicious recipe I cooked.  Some people would call this "Beef" Stroganoff, but that seems to me more of a Hamburger Helper type dish with ground beef and ketchup (kind of like a Sloppy Joe taste). This dish uses sirloin steak, so I'm calling it Steak Stroganoff.  The thing that makes this more unique than other Stroganoff recipes is the fact that this slow cooks for an hour, so the simmering blends all the flavors together and the meat gets super tender.  The tender meat is then mixed with a mushroom cream sauce.  I love the cream sauce because it's unlike any cream sauce I've ever had.  It's not like a rich, Alfredo sauce with heavy cream.  It's lighter, but still creamy and comforting, and uses sour cream and cream cheese.  The tartness of the sour cream balances with the sweet, red wine, and the mustard and Worcestershire sauce adds even more depth to the dish.  I served this with a side of steamed broccoli, but I recommend serving it with some french bread or garlic bread as well to soak up all the creamy sauce.  The result is a comforting, yet hearty meal that everyone will love.


  • 2 pounds beef tenderloin or top sirloin, cut into 1/4 inch thick by 2 inches long strips 
  • 1/2 cup red wine, preferably Burgundy or Pinot Noir
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 tablespoons butter
  • 1 medium white onion, chopped
  • 4 tablespoons corn starch
  • 1 1/4 cup beef stock
  • 1 tablespoon prepared mustard
  • 1 tablespoon Worcestershire Sauce
  • 8 ounces sliced mushrooms, separated into 2 4-ounce piles
  • 1/3 cup sour cream
  • 1/3 cup cream cheese, softened
  • salt to taste
  • ground black pepper to taste

For the noodles:
1 lb egg noodles
1 tablespoon butter

Sliced scallions and freshly grated Parmesan cheese


  1. Season steak with 1/2 teaspoon of both salt and pepper, place in a large sealable bag and pour 1/2 cup red wine over the meat.  Shake to fully coat, and marinate in the refrigerator for 1 to 2 hours.
  2. In a large skillet over medium heat, melt the butter and pour in the beef strips along with the wine juices in the bag. Brown the beef strips, then push the beef strips off to one side. Add the onions and half of the sliced mushrooms (4-oz) into the wine/butter mixture and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
  3. Stir the cornstarch into the juices on the empty side of the pan (onions, mushrooms, and steak pieces will probably get into this puddle of juices, which is fine, it's just to give you more room to work with without a bunch of food getting in the way). Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard and Worcestershire sauce. Cover and simmer for 1 hour or until the meat is tender.
  4. Five minutes before serving, stir in the other 4 ounces of mushrooms, sour cream, and cream cheese. Heat briefly and then salt and pepper to taste.
  5. Serve with buttered egg noodles (below) and serve (also below).

For Noodles:
Bring a large saucepan of salted water to a boil. Add the noodles to the pan of boiling water and cook at a low boil until al dente, about 10 minutes. Drain, then toss the noodles with the butter to coat.

To serve:
Arrange the buttered noodles on warm serving plates and top with the stroganoff. Garnish with desired amount of sliced scallions and freshly grated Parmesan cheese, and serve immediately.

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