Every time we eat this meal for dinner, I say, "We should have this more often." I would be happy to eat it weekly or bi-weekly. It's that good. And, the funny thing is that I've served this to people who aren't mushroom lovers, and they love it. A lot of people who don't like mushrooms like stroganoff (or maybe they just don'e want to hurt my feelings!). This is a meal that will wow all kinds of people, especially now that the weather is getting cooler.
If you get home early enough or eat a little later, this can be a weeknight meal. I always buy tenderized stew meat, and if I don't see it, I've been known to ask the guys manning the counter if they can tenderize it for me. I think it really helps with the tenderness of the meat. Duh. Especially because you aren't going to be cooking it all day. I also love love love red wine in this dish, but if you don't like or don't have any, no pressure. I think it really brings something special. This serves my husband and me with leftovers, so I think it would feed a family of 4...unless you have a lot of hungry teenagers.
One more thing...don't get turned off by the yellow mustard. You definitely should try it using the good ol' yellow mustard. It just perfectly develops the stroganoff flavor.
Mushroom Beef Stroganoff Recipe
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2 tablespoons butter, divided
1/2 small yellow onion, diced
2 garlic cloves, minced
1 pound tenderized beef stew meat
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup red wine
2 cups beef broth
8 ounces mushrooms, sliced
1/2 teaspoon yellow mustard
1/2 teaspoon Worcestershire
1/4 cup sour cream
1 ounce cream cheese
In a large skillet, melt one tablespoon of butter over medium heat. Cook the onion about 5 minutes until soft. Add the garlic and cook for 30 seconds until fragrant. Remove the onion mixture to a plate or bowl.
If needed, cut the meat into smaller bite-sized pieces. Mix the flour, salt, and pepper together, and dredge the meat in it. Using the same pan, melt the remaining butter over high heat and brown the meat in it. Let it sit for about 1-2 minutes per side until it's browned. Pour the red wine into the pan and deglaze, scraping up the bits on the bottom. If you're not using the red wine, deglaze the pan with some of the beef broth instead. Add the beef broth and mushrooms and bring to a boil. Add the mustard, Worcestershire, and onion mixture and reduce heat to medium low. Cover and simmer for about one hour until the meat is tender and cooked.
While the stroganoff is simmering, cook your egg noodles or rice to serve with the stroganoff. I usually make about 3/4 of a bag of egg noodles.
Remove the stroganoff from heat and add sour cream and cream cheese. Stir until it's mixed in. Serve over the egg noodles or rice.
Source: Adapted from AllRecipes
If you get home early enough or eat a little later, this can be a weeknight meal. I always buy tenderized stew meat, and if I don't see it, I've been known to ask the guys manning the counter if they can tenderize it for me. I think it really helps with the tenderness of the meat. Duh. Especially because you aren't going to be cooking it all day. I also love love love red wine in this dish, but if you don't like or don't have any, no pressure. I think it really brings something special. This serves my husband and me with leftovers, so I think it would feed a family of 4...unless you have a lot of hungry teenagers.
One more thing...don't get turned off by the yellow mustard. You definitely should try it using the good ol' yellow mustard. It just perfectly develops the stroganoff flavor.
Mushroom Beef Stroganoff Recipe
Print this recipe
2 tablespoons butter, divided
1/2 small yellow onion, diced
2 garlic cloves, minced
1 pound tenderized beef stew meat
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup red wine
2 cups beef broth
8 ounces mushrooms, sliced
1/2 teaspoon yellow mustard
1/2 teaspoon Worcestershire
1/4 cup sour cream
1 ounce cream cheese
In a large skillet, melt one tablespoon of butter over medium heat. Cook the onion about 5 minutes until soft. Add the garlic and cook for 30 seconds until fragrant. Remove the onion mixture to a plate or bowl.
If needed, cut the meat into smaller bite-sized pieces. Mix the flour, salt, and pepper together, and dredge the meat in it. Using the same pan, melt the remaining butter over high heat and brown the meat in it. Let it sit for about 1-2 minutes per side until it's browned. Pour the red wine into the pan and deglaze, scraping up the bits on the bottom. If you're not using the red wine, deglaze the pan with some of the beef broth instead. Add the beef broth and mushrooms and bring to a boil. Add the mustard, Worcestershire, and onion mixture and reduce heat to medium low. Cover and simmer for about one hour until the meat is tender and cooked.
While the stroganoff is simmering, cook your egg noodles or rice to serve with the stroganoff. I usually make about 3/4 of a bag of egg noodles.
Remove the stroganoff from heat and add sour cream and cream cheese. Stir until it's mixed in. Serve over the egg noodles or rice.
Source: Adapted from AllRecipes
