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
Add 1 tablespoon flour and 1/2 teaspoon salt to a large, resealable plastic bag; shake to combine. Add beef; shake to coat.
Step 2
Melt 2 tablespoons butter in a skillet over medium-high heat. Add beef; brown, about 3 minutes per side. Add mushrooms, onion, and garlic; cook and stir until garlic fragrant, 3 to 4 minutes. Transfer beef mixture to a bowl; leave drippings in skillet.
Step 3
Melt remaining 2 tablespoons butter in skillet over medium heat. Add 3 tablespoons flour; cook and stir until smooth. Stir in tomato paste, then whisk in beef stock. Cook and stir, constantly, until thickened and bubbling, about 5 minutes.
Step 4
Return beef mixture to skillet; stir to coat with sauce. Reduce heat to very low; simmer until beef tender, 2 to 3 hours. The longer beef cooks, the more tender it will be. Stir sour cream and white wine into beef mixture just before serving; 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
