Follow these steps for perfect results
sirloin or round steak
cut into strips
flour
for coating
salt
for coating
fat
for browning
mushrooms
sliced
onion
thinly sliced
garlic
minced
margarine
for roux
flour
for roux
tomato paste
beef bouillon
sour cream
Cut beef into 1/4-inch wide strips.
Combine flour and salt in a bowl.
Coat beef strips well with the flour and salt mixture.
Heat fat in a large skillet over medium-high heat.
Brown the beef strips in the hot fat, working in batches if necessary to avoid overcrowding the pan.
Add sliced mushrooms, thinly sliced onion, and minced garlic to the skillet.
Cook until the onion is slightly tender, about 3 to 5 minutes.
Remove the meat, mushrooms, and onion from the skillet and set aside.
Melt margarine in the same skillet.
Add flour to the melted margarine and cook, stirring constantly, until it forms a froth-like mixture.
Stir in tomato paste and beef bouillon, ensuring no lumps form.
Continue cooking and stirring continuously until the sauce thickens.
Add the cooked meat, mushrooms, and onion back to the skillet with the sauce.
Heat the mixture through, ensuring the meat is warmed.
Stir in sour cream into the mixture.
Heat gently, being careful not to boil.
Serve the Beef Stroganoff hot over cooked rice or noodles.
Enjoy one cup per serving.
Expert advice for the best results
For a richer flavor, use bone broth instead of beef bouillon.
Add a splash of sherry or white wine to the sauce for extra depth of flavor.
Garnish with fresh parsley or dill before serving.
Everything you need to know before you start
20 minutes
Can be made 1-2 days in advance, flavors meld.
Serve hot over rice or noodles, garnish with fresh herbs.
Serve over egg noodles or rice.
Serve with a side of steamed vegetables.
Pinot Noir or Merlot
Discover the story behind this recipe
A classic dish often served at special occasions.
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