Old-Fashioned Beef Stroganoff
Serves: 8Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy
- 4 Tbsp. all-purpose flour, divided
- 1 tsp. paprika
- 1 tsp. salt
- ½ tsp. ground black pepper
- 1 lb. beef sirloin, cut into ½" pieces
- 4 Tbsp. butter, divided
- 1 clove garlic, peeled and minced
- ½ cup chopped onion
- 4 oz. mushrooms, stemmed and chopped
- 2 cups beef broth
- 1 Tbsp. tomato paste
- 1 cup sour cream
- 2 Tbsp. dry white wine
- 8 oz. cooked egg noodles
- In a plastic food bag, combine 2 tablespoons flour and the paprika, salt, and pepper. Add the beef and shake to coat. In a large skillet, heat 2 tablespoons butter over medium-high heat, and cook the garlic and onion for 2 minutes. Shake the excess flour from the beef, then add it to the skillet and brown it quickly.
- Add the mushrooms to the skillet and cook for about 5 minutes, or until softened. Push the meat and vegetables to one side of the skillet. Add the two remaining tablespoons butter and allow to melt, then blend the remaining 2 tablespoons flour into it. Add the beef broth and tomato paste to the skillet and stir, gradually incorporating the meat, until the broth becomes thickened and bubbly.
- Reduce heat and stir in the sour cream and the wine, and continue cooking and stirring until heated through (do not boil). Serve over hot egg noodles.