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Wassom Beef Stroganoff

Original Source: Wassom Recipebook

Servings per Recipe: 4 servings

Description: Top notch stroganoff, with steak strips and mushrooms that burst with flavor.

Ingredients

  • 1 lb top sirloin or tenderloin steak1, sliced
  • ½ tsp salt
  • ¼ tsp pepper
  • 8 oz sliced mushrooms
  • 1 onion, diced
  • 4 cloves garlic, pressed
  • Olive oil
  • ¾ c. warm water2
  • 1 tsp beef bouillon (or 1 cube)2
  • 2 Tbsp flour
  • 2 tsp. worcestershire sauce
  • ½ c. sour cream
  • 1 pkg egg noodles

Instructions

  1. Cook beef with salt and pepper, also butter if desired.3
  2. Add onion, garlic and mushrooms to pan and saute with beef.
  3. While beef cooks, cook the pasta. When finished, drain and drizzle som olive oil.
  4. Using a seperate bowl, while the beef and pasta cook, whisk together the water2, bouillon2, flour, and worcestershire sauce until smooth.
  5. Add to beef and vegetables and simmer until thickened. Remove from heat.
  6. Stir in sour cream with salt and pepper to taste. Stir well.
  7. Serve over cooked egg noodles.

  1. Mom Wassom often uses leftover chuck roast from Sunday dinner or when making Au Jus. She even uses leftover broth in place of water and bouillon. ↩

  2. If using leftover broth from Sunday roast, replace water and bullion with ¾ c broth. ↩↩↩↩

  3. If using leftover roast, cut into strips or bite sized pieces. ↩