Nana's Beef Stroganoff

Nana's Beef Stroganoff

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.
Nana's Beef Stroganoff
Nana's Beef Stroganoff
Nana's Beef Stroganoff
Nana's Beef Stroganoff

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
  • 1.25 cups chilled beef stock

Categories

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