Diane's Beef Stroganoff

You don't need canned soup to make an elegant, rich beef and mushroom Stroganoff to serve over egg noodles. Plenty of simmering time will build the flavor.

• Preparation Time: 20 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 20 mins
• Calories: 618 Calories

Ingredients

• ¼ cup butter
• 1 teaspoon salt
• ½ cup all-purpose flour
• 1 cup white wine
• 1 (16 ounce) container sour cream
• 2 tablespoons olive oil
• 2 teaspoons ground black pepper
• 1 (16 ounce) package wide egg noodles
• ½ cup ketchup
• ½ cup Worcestershire sauce
• 1 large clove garlic, minced
• 2 ½ pounds beef stew meat, cubed
• 1 large onion, cut into 1/4-inch strips
• 4 (4 ounce) cans button mushrooms, undrained

Recipe Instructions

Step 1

Heat olive oil and butter in a large, heavy pot or Dutch oven over medium heat. Combine flour, salt, and black pepper in a bowl and toss beef stew meat in seasoned flour. Brown the beef in the hot oil and butter, stirring often, and remove meat from pan.

Step 2

Pour white wine into pan and scrape up and dissolve any small bits of browned food; stir onion and garlic into white wine. Cook until onion is translucent, stirring often, about 5 minutes. Return browned beef to pan. Stir ketchup, Worcestershire sauce, and juice from canned mushrooms with beef mixture. Reduce heat to low, cover pan, and simmer until beef is tender, about 3 hours.

Step 3

Mix button mushrooms and sour cream into beef mixture and heat through, about 5 minutes.

Step 4

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain. Serve Stroganoff over cooked egg noodles.