Boeuf Stroganoff (Modern Version)

By LRay

4 Servings

Invented in the late 1800s by a French Chef for Count Paul Stroganoff

Ingredients

• 1 pound Beef Boneless Sirloin 1/2 inch thick
• 8 Ounces Mushrooms, Sliced
• 2 Medium Onions, Sliced
• 1 Clove Garlic, Finely Chopped
• 4 Tablespoons Butter
• 1/2 Cup Water
• 1 Teaspoon Instant Beef Bouillon
• 1 Teaspoon Salt
• 1/4 Teaspoon Pepper
• 1 Cup Sour Cream
• 1/2 Teaspoon Prepared Mustard
• Snipped Parsley
• Hot Cooked Noodles

Details

Adapted from theartfulgourmet.com

Preparation

Step 1

Partially freeze beef for 1 hour to make cutting easier. Cut across grain into 1 1/2 X 1/2 inch strips. Heat 2 Tablespoons butter in 10-inch skillet until melted. Add mushrooms, onions, garlic. Cover and simmer, stirring occasionally, until onions are tender. Remove vegetables and any liquid from skillet. Heat the other 2 tablespoons butter and cook and stir beef in skillet until brown, about 10 minutes. Add water, bouillon, salt and pepper. Heat to boiling. Reduce heat, cover and simmer until beef is desired doneness (approximately 10-15 minutes). Add vegetable mixture. Heat to boiling; reduce heat. Stir in sour cream and mustard. Heat until just hot. Serve over noodles, garnished with parsley.