Beef Stroganoff Recipe #47928
I have made this for years, my oldest used to call it beef strong enuf:) she still loves it, the gravy is fantastic. I serve this over cooked egg noodles.
Updating to day I have been adding 1 tbsp fresh tarragon lately, optional.
by chia
1½ hours | 20 min prep
SERVES 6 -8
- 2 lbs top round steaks, cut into strips
- salt and pepper
- 4 tablespoons butter
- 4 tablespoons flour
- 3 scallions, sliced
- 1 (10 1/2 ounce) can beef broth
- 1 teaspoon Dijon mustard
- 2 tablespoons white wine
- 1 lb mushroom, quartered
- 1 cup sour cream
- In skillet, melt butter; add steak, salt & pepper; saute in batches until browned; remove and set aside.
- Add scallions to the pan, saute.
- Add flour and stir.
- Add mustard, broth, and wine; stir and bring to simmer.
- Add scallions and beef back to pan; cover and simmer for 30 minutes.
- Stir and simmer for 20 minutes; add mushrooms and continue to cook for 5-10 minutes.
- Uncover and add sour cream.
- Simmer uncovered, stirring until well blended. serve over noodles.
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5 stars