Mmmmm, comfort food to the max. This was the best beef stroganoff I have ever made! I had leftover pot roast in the fridge, so I whipped this up for dinner last night. You have a lot of options for the beef in this recipe…but the leftover roast was to die for.
1 pound beef steak such as round, London broil or flank, thinly sliced – OR – 1 pound ground beef – OR – you can use leftover beef of any kind: steak, roast, hamburger, etc.
2-3 Cups beef broth
2T. worcestershire sauce
1 pound of mushrooms (I used a mix of white button and baby portabellos), sliced in half
1/2 of a large onion, cut into a large dice
2 cloves garlic, minced
1 bay leaf
Pinch of dried thyme
2 T. flour
3/4 C. sour cream
9 oz of uncooked egg noodles
Cook noodles according to package directions. If using steak: in a skillet on medium heat, heat 1 T. oil, add the beef and cook until browned on all sides, about 5 minutes. Transfer the meat with its juices to a plate. If using hamburger: in a skillet on medium heat brown the hamburger, drain off the fat and transfer meat to a bowl. If using leftovers or after your steak/ground beef are cooked: in a skillet on medium heat add 1 T. butter and 1 T. oil. Add the mushrooms and cook till lightly browned. Removed from skillet into a bowl and set aside. Add another T. of butter and T. of oil to the skillet, and cook onions till tender and starting to brown. Add the garlic and cook for another minute or so. Add the broth, worcestershire sauce, bay leaf, thyme, cooked meat and browned mushrooms. Let this get hot and bubbly. (If it looks like it could use more liquid, add more broth. The noodles will soak up a lot of the “gravy”). Remove 1/2 C. of the liquid from the pan into a small bowl and whisk in 2 T. flour. Pour flour mixture into skillet while stirring to thicken. Add more flour if too thin, or add more broth if too thick. Once you reach a nice gravy consistency, turn the heat to low and stir in the sour cream. Give it a good seasoning with pepper and taste it to see if it needs salt – the broth can be salty sometimes. When the noodles are done, drain them in a colander, then put them back in the pan they cooked in. Add 2 T. butter to the noodles to keep them from sticking. Serve the stroganoff on top of the hot noodles. Garnish with fresh, chopped parsley..
