Grandma’s Beef Stroganoff
Big, beautiful bowl of finished beef stroganoff. My favorite meal to make for weekend dinners.
I grew up watching my Grandma cooking in the kitchen. I learned MANY great recipes from her and a lot of basics when it comes to cooking techniques. This beef stroganoff recipe is always one that stuck out the most. I remember her making it for birthdays and other special occasions that everyone in the family asked for. She’d literally spend the entire day prepping for it and the house always smelled awesome. The only difference between hers and mine is that I make my pasta homemade. Hope you enjoy this recipe as much as I do!
Ingredients:
1 lb sirloin or london broil
2 glasses worth of red wine
8 oz mushrooms, sliced
3 cloves garlic, minced
1 shallot, roughly chopped
1 c beef stock
1/2 c sour cream
8 oz egg noodles
1 tbsp kosher salt
1 tbsp garlic powder
2 tsp ground black pepper
1 sprig fresh rosemary
2 tbsp oil
2 tbsp butter, unsulated.
2 tbsp ap flour
How to make it:
Cut beef into cubes and toss with garlic powder, salt and pepper. Toss to coat beef evenly with seasoning and cover meat with red wine. I like to use Cabernet Sauvignon. Let marinate 8-12 hours. The longer, the better!
Heat saute pan over medium heat. Add oil and heat until shimmering before adding mushrooms. Add mushrooms with shallots, garlic and butter. Toss every 30 seconds or so and cook for roughly 5 minutes. Once mushrooms start to caramelize, season with salt and pepper. Mix in seasoning and take mushrooms out of the pan, set aside on a plate.
Add beef with marinate to the saute pan. Continue cooking over medium heat until beef is cooked through and wine is reduced to about 1/4 c. Add flour and toss with the beef to coat. This will be the roux. Cook beef for an additional 2 minutes with flour. Deglaze the pan with beef stock, scrape browned bits from the bottom of pan and bring to a simmer over medium low heat. Reduce the gravy slightly for desired thickness. Turn off the heat once thickness is what you want it to be.
Cook noodles while gravy is simmering, should only take about 7 minutes. Follow cooking instructions on the package. My pasta is homemade for this recipe, but store bought is great too.
Return mushrooms to the pan. Allow your gravy to cool to the touch and mix in room temperature sour cream. Room temperature sour cream and cooled gravy helps with the sour cream not curdling.
Cook noodles to al dente, strain and add to gravy. Gently mix to incorporate and serve! I garnish mine with a little more freshly chopped rosemary.
Enjoy one of my childhood favorite meals.
-Logan
