Last week we got a nice little care package from Lee's Grandparents for our upcoming 1 year wedding anniversary. Inside the care package was a lovely assortment of Omaha Steaks products. We got some steaks, hot dogs, and hamburgers. This weekend I was planning on doing something with the steak, but I wasn't in the mood for just regular steak. Then beef stroganoff jumped into my brain and I thought that sounded pretty darn good.
Boy oh boy did this not disappoint. It was one of those meals that you start cooking and you just know right off the bat that it is going to be awesome. The smells were amazing and everything was just going according to plan....I love when a recipe goes according to plan. What I got was a creamy and umami filled beef stroganoff that I will be making on a regular basis for sure! Give it a try and let me know what you think in the comments below!
Total time: 35 min | Yield: 4 servings
- 1/4 cup Extra-virgin olive oil
- 10 ounces White mushrooms, stems discarded and caps quartered
- 1 lbs Sirloin steak, sliced across the grain 1 inch thick
- 1/4 cup All-purpose flour
- 1/3 cup Dry red wine
- 1 Tbsp Unsalted Butter
- 1 Small onion, thinly sliced
- 2 Small garlic cloves, minced
- 1.5 cups Chicken stock
- 1 Tbsp Worcestershire sauce
- 1/2 cup Sour cream
- 1 tsp Thyme leaves, chopped
- 1 Tbsp Italian parsley, chopped
- 8 oz Cooked egg noodles for serving
- In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the mushrooms and cook over moderately high heat until softened, about 3 minutes. Season the mushrooms with salt and pepper and cook for 1 minute longer. Transfer the mushrooms to a bowl.
- Generously season the steak with salt and pepper. Toss the steak with the flour until evenly coated; gently tap off the excess. Heat the remaining 2 tablespoons of olive oil in the skillet. Add the steak slices, without touching, and cook until richly browned, about 5 minutes. Transfer the steak to the bowl with the mushrooms. Add the wine to the skillet and stir to scrape up the browned bits from the bottom of the skillet. Add the wine to the mushrooms and steak.
- In the same skillet, melt the butter until bubbling. Add the onion and cook until softened, about 3 minutes. Season with salt and pepper. Add the garlic and cook for 1 minute. Return the contents of the bowl to the skillet. Stir in the stock and Worcestershire sauce and simmer over moderate heat until the pan juices thicken slightly, about 7 minutes. Remove from the heat and stir in the sour cream, thyme and parsley. Season the stroganoff with salt and pepper and serve over fettuccine or egg noodles.