Sunday, July 22, 2012
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.