The culinary adventures of a 20-something woman navigating the wonderful world of food!

The culinary adventures of a 20-something year old woman navigating the wonderful world of food!

Tuesday, February 23, 2010

Beef Stroganoff

This is one of my new favourite recipes - who knew Beef Stroganoff could be so good? Its inexpensive and fairly easy to make, it just takes a little extra time to simmer. Two things here are key: the white wine, and dijon mustard. Avoid substituting these key ingredients for optimal taste.


1 1/2 - 2 pounds stew beef
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
1 small onion, sliced
4 tablespoons corn starch
1 (10 ounce) can condensed beef broth
2 teaspoons prepared dijon mustard
1 teaspoon worchestershire sauce
1 cup sliced fresh mushrooms
1/3 cup sour cream
1/3 cup white wine
salt to taste
ground black pepper to taste


Remove any fat and gristle from the beef and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then remove beef from pan. Add the onions and cook slowly for 3 to 5 minutes, then put aside with beef. Add the sliced mushrooms and saute for a few minutes, then add back the onions and beef. Pour in beef broth and bring to a boil, stirring constantly. Add the corn starch mixed with a small amount of cold water. Lower the heat and stir in mustard and worchestershire sauce. Cover and simmer for 1- 2 hours or until the meat is tender.
Five minutes before serving, stir in the sour cream and white wine. Heat briefly then salt and pepper to taste. Serve over cooked egg noodles.

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