Our wedding is only a couple weeks away. There has been so much to get done I haven’t been in the kitchen as much. It amazes me, even with our simple backyard bash, how fast the tiny details add up into a lot of work. Last night, I spent hours gluing programs to popsicle sticks to make fan type programs. I will be posting a blog on those too – but first I need to regain the stamina to write about them. I have about 85 more to go. Wish me luck.
With everything going on for the wedding, and the weather feeling more like March than May, I decided we needed a comfort dinner. Specifically I was craving Beef Stroganoff. I decided to go with a recipe from Kansas City Steaks. I liked the simple ingredients, but I had a couple changes I made along the way. One of the biggest ones was I didn’t add the flour in. To be entirely honest, it was a mistake – but one that I ended up liking.
Beef Stroganoff, adapted from Kansas City Steaks
- 1 lb. sirloin steak thinly sliced (your grocer can cut a steak for you at no extra cost)
- 1/2 large onion thinly sliced
- 1 shallot
- 3 tbsp. butter, divided
- 4 cups mushrooms, sliced (I used a mix of baby bella and storebought wild mushroom mix)
- 3/4 cup beef broth
- 1/4 cup dry white wine
- 1/2 tsp. pepper
- 1/2 tsp. dry mustard
- 2/3 cup sour cream
- few pinches of salt to taste
- one package egg noodles, cooked
Directions: Heat heavy skillet over medium high heat. Add 1 tbsp. butter and quickly saute the sirloin strips until well browned.
Remove meat and keep warm. Once rested, chop into bite sized pieces. Add remaining 2 tbsp. butter to skillet. Sauté onions until very tender, 6-7 minutes. (please ignore my very dirty stove – that is on the roster to be cleaned very soon!)
Add mushrooms and sauté 5 minutes. (Due to the quantity of mushrooms, I would likely saute these in a separate pan and drain off all but a tablespoon of the liquid next time and then add to the onion.)
Stir in beef broth, wine and seasonings. Heat to simmer. Stir in browned meat.
Reduce heat to low. Blend in sour cream. (In lieu of flour, cook your noodles until almost done but not quite, then add your noodles to the sauce and simmer on low. The starch in the noodles will help thicken everything up just enough to give the noodles flavor, and it will still taste delicious.) Stir until sauce is heated and smooth and the noodles are fully cooked.
This truly was one of the most delicious stroganoff’s I’ve ever taste. Even though flour is in the original recipe, I didn’t miss it a bit. It wasn’t as thick but it was plenty tasty. We ate it down so fast that we didn’t notice the different! You will be sure to like this recipe, it’s nice and solid. If you want it thicker, stir in a couple tablespoons of flour before adding any liquid. Yum yum yum. This will be on the menu again!