A traditional beef and mushroom Stroganoff with a touch of tomato and white wine is finished with sour cream for a great skillet dish to serve over rice or egg noodles.
Preparation Time
20 mins
Cooking Time
2 hr 20 mins
Total Time
2 hr 40 mins
Calories
514 Calories
Recipe Instructions
Step 1
Shake 1 tablespoon flour with salt in a large, resealable plastic bag until combined; add beef and shake to coat.
Step 2
Melt 2 tablespoons butter in a skillet over medium-high heat. Brown beef in the hot butter, about 3 minutes per side. Stir mushrooms, onion, and garlic into beef; cook and stir until garlic is fragrant, 3 to 4 minutes. Transfer beef and vegetables to a bowl, leaving drippings in skillet.
Step 3
Melt 2 more tablespoons butter in skillet over medium heat. Cook and stir 3 tablespoons flour in the hot butter until smooth; stir tomato paste into flour mixture. Whisk beef stock into mixture and cook, stirring constantly, until sauce is thickened and bubbling, about 5 minutes.
Step 4
Return beef and vegetables to skillet and stir to coat with sauce. Reduce heat to very low and simmer until beef is tender, 2 to 3 hours. The longer it cooks, the more tender the meat will be. Just before serving, stir sour cream and white wine into beef mixture and heat through. Do not boil.
Ingredients
1 cup sour cream
2 tablespoons butter
1 tablespoon all-purpose flour
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1 clove garlic, crushed
1 cup mushrooms
0.5 teaspoon salt
0.5 cup chopped onion
0.25 cup dry white wine
1.5 pounds beef sirloin, cut into 1/4-inch wide strips
