Beef Stroganoff

We felt the bitter cold that was portrayed in Loveless.  The outside shots were cold and barren.  The interior scenes with the parents and the boy were even more desolate.  We thought a warm, comforting dish like Beef Stroganoff would be a good match.   A perfect family meal for chilly evening.

AuthorTheGBYCategory, , DifficultyIntermediate

Creamy Beef Stroganoff

Yields6 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

 7 tbsp Butter
 1 Onion, sliced
 16 oz Mushrooms, sliced
 2 Garlic, cloves, minced
  cup Flour
 1 ½ lbs Flat Iron Steak, thinly sliced
 10 ½ oz Beef Consumee, canned
 10 oz water
 1 tsp Worcestershire Sauce
 ½ tsp Salt
 ¼ tsp Pepper
 ½ tsp paprika
 ½ cup Sour Cream

1

Melt 1 tablespoon of the butter in a large saute pan on medium heat. Add sliced onions, mushrooms and garlic. Cook until the edges of the onions just start to brown. Remove from heat and place in a bowl.

2

Dredge the sliced steak in with 1/4 cup of flour. Melt 2 tablespoons of butter in the saute pan on medium high heat. Add half of the dredged meat to pan and cook until done. Remove the meat from the heat and place in the same bowl with mushrooms and onion.Add another 2 tablespoons of butter, when melted add the rest of the steak and cook until done. Remove from heat and add to the bowl.

3

Melt the remaining 2 tablespoons of butter in the saute pan. Add 2 tablespoons of flour. Cook for 1 minute.

4

Add the beef consumee to the saute pan, slowly, with the flour and butter mixture. Add 1 can of water, paprika, salt and pepper to the saute pan. Cook until the sauce begins to thicken, then turn the heat down to low.

5

Place the sour cream in a small bowl. Now you need to temper the sour cream. Slowly add 1 cup of the sauce mixture to the bowl, a 1/4 cup at a time. Do this very slowly so that the sour cream doesn't curdle.

6

Add the sour cream slowly to the saute pan stirring constantly.

7

Add the meat, mushroom and onions back into the pan and cook for 10 minutes on low.

8

This only gets better as it sits and is really good as leftovers.

Ingredients

 7 tbsp Butter
 1 Onion, sliced
 16 oz Mushrooms, sliced
 2 Garlic, cloves, minced
  cup Flour
 1 ½ lbs Flat Iron Steak, thinly sliced
 10 ½ oz Beef Consumee, canned
 10 oz water
 1 tsp Worcestershire Sauce
 ½ tsp Salt
 ¼ tsp Pepper
 ½ tsp paprika
 ½ cup Sour Cream

Directions

1

Melt 1 tablespoon of the butter in a large saute pan on medium heat. Add sliced onions, mushrooms and garlic. Cook until the edges of the onions just start to brown. Remove from heat and place in a bowl.

2

Dredge the sliced steak in with 1/4 cup of flour. Melt 2 tablespoons of butter in the saute pan on medium high heat. Add half of the dredged meat to pan and cook until done. Remove the meat from the heat and place in the same bowl with mushrooms and onion.Add another 2 tablespoons of butter, when melted add the rest of the steak and cook until done. Remove from heat and add to the bowl.

3

Melt the remaining 2 tablespoons of butter in the saute pan. Add 2 tablespoons of flour. Cook for 1 minute.

4

Add the beef consumee to the saute pan, slowly, with the flour and butter mixture. Add 1 can of water, paprika, salt and pepper to the saute pan. Cook until the sauce begins to thicken, then turn the heat down to low.

5

Place the sour cream in a small bowl. Now you need to temper the sour cream. Slowly add 1 cup of the sauce mixture to the bowl, a 1/4 cup at a time. Do this very slowly so that the sour cream doesn't curdle.

6

Add the sour cream slowly to the saute pan stirring constantly.

7

Add the meat, mushroom and onions back into the pan and cook for 10 minutes on low.

8

This only gets better as it sits and is really good as leftovers.

Creamy Beef Stroganoff

(Photography by: Mark Farinholt)

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