Creamy Beef Stroganoff

By Lsweetnell

Slices of beef with mushrooms in a rich, tangy cream sauce served over buttered noodles or rice. Yum!

Ingredients

• 1.5 pounds sirloin steak, thinly sliced into strips across the grain
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 medium onion, diced
• 1 (8-ounce) package mushrooms, sliced
• 3 tablespoons all-purpose flour
• 1 (14.25-ounce) beef broth
• 3 tablespoons tomato paste
• 3 tablespoons dry Sherry
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried tarragon, optional
• 1/2 teaspoon dried thyme (double if you do not use Tarragon)
• 1 (8-ounce) tub sour cream or 4 ounces and 1/2 cup half and half
• 2 tablespoons parsley, chopped
• 1 (16-ounce) bag egg noodles, cooked per package directions and tossed with butter

Details

Servings 4
Preparation time 15mins
Cooking time 45mins
Adapted from gonnawantseconds.com

Preparation

Step 1

In a large saute pan, heat the oil and butter then add the beef in 2 batches and brown on both sides. Don't over cook the beef or it will get tough. I leave a little pink in the center of the strips. Remove to a plate and set aside.

Add the onion to the pan and cook until they just begin to soften about 4 to 5 minutes. Add the mushrooms and cook until they're soft about 5 to 7 minutes. Sprinkle flour evenly over veggies. Mix until veggies are evenly coated.

Add half the beef broth and the tomato paste and cook, stirring constantly until mixture thickens, about 2 to 3 minutes.

Add beef and any accumulated juices back to pan, then add dry sherry, salt, pepper, tarragon, and thyme. Reduce heat to low and simmer about 5 minutes. Remove from heat and add sour cream and/or half and half and stir until sour cream/half and half is completely incorporated and sauce is smooth. Sprinkle with parsley and serve over warm cooked buttered egg noodles. Add more beef broth, if needed, to thin the sauce.