When I asked the BF if he wanted beef stroganof for dinner a few days ago, he told me he'd never tried it. That made my heart a little bit sad because I feel like beef stroganof is such a classic meal that never needs updating! Plus, for a guy who doesn't eat anything with tomatoes, beef stroganof could be a dream come true.
The best thing about this recipe is that you can eyeball all of the ingredients, so don't worry about exact measurements and just go with what feels (or tastes) good.
This made enough for 6 servings
Ingredients:
- 1 lb. chuck, or stewing beef
- 4 cloves of garlic
- 1/2 yellow onion
- 15 brown mushrooms
- 1 box beef broth
- 1/2 cup sour cream
- Salt/Pepper
- 3 tablespoons butter or olive oil spread
- 4 tablespoons flour
- Uncooked pasta (I like shells or rigatoni so the sauce gets scooped into every bite)
- Heat a large, deep skillet over medium-high heat. Cut the chuck into 1/2 inch thich strips, and add to the pan. Brown, then set aside on a plate.
- While the beef is browning, chop the garlic, onion, and mushrooms. Leave the mushrooms in relatively large chunks. Add the veggies into the pan after you've removed the beef, and reduce the heat to medium. Cook for 5 minutes, then add 3 cups of beef broth and the cooked beef to the pan. Add the butter and flour, stir to combine, then reduce the heat to medium-low so the mix can simmer.
- After 10 minutes of simmering, add the sour cream and seasonings. At this point, if the sauce is super wet, add more flour. If it is very thick, add more broth. Like I said, eyeball it!
- Let the sauce simmer for 30 minutes (or more!) then turn off the heat. Boil the noodles as desired, then add to the sauce and mix. Serve hot!
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