Hearty Beef and Mushroom Stroganoff
By Coppermouse
We love this served over hot buttered noodles, but it's equally delicious served with rice, fettuccine, or even a big bowl of mashed potatoes.
Ingredients
- 1 1/2 pounds boneless beef sirloin, cut into strips
- 3/4 teaspoon salt
- 2 tablespoons canola oil
- 1 large Vidalia onion, thinly sliced
- 1/2 pound sliced shiitake mushrooms
- 2 tablespoons all-purpose flour
- 1 tablespoon paprika
- 1 1/2 cups beef broth
- 1/4 cup sour cream
- 2 tablespoons chopped fresh dill, optional
- 4 cups hot cooked buttered noodles
Preparation
Step 1
Sprinkle the beef with 1/2 teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the beef and cook in batches until browned, about 2 minutes per batch; transfer to a plate.
Add the remaining 1 tablespoon oil to the skillet along with the onion and mushrooms and cook, stirring, until tender, about 8 minutes. Add the flour, paprika, and remaining 1/4 teaspoon salt and cook, stirring, 1 minute. Add the broth and bring to a boil; reduce the heat and simmer, stirring occasionally, until the sauce begins to thicken, about 3 minutes.
Return the beef and any accumulated juices to the skillet; cook, stirring, until heated through, about 2 minutes. Remove from the heat; stir in the sour cream and dill, if using. Serve with the noodles.
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