As the weather has turned cool, we've been craving heartier dinners. My husband & I love mushrooms, so we decided we'd try stroganoff. I've never made the "real" thing before as I grew up on the Hamburger Helper version, and made crock-pot versions while in college (with lots of cream of mushroom soups and hamburger for the meat). This is definitely worth the additional effort. We easily had enough for about 6-7 servings, which meant easy lunches for the next few days as it reheated fairly well. Next time we make it, I hope to have the time to make egg noodles from scratch, too!
BEEF STROGANOFF (From The Joy of Cooking)
2 pounds of stew beef
2 tablespoons olive oil
3 tablespoons butter
1 onion, chopped
1 pound mushrooms, sliced
2 cups beef broth
1 cup sour cream (I used light sour cream)
1 tablespoon dijon mustard
Cut beef into small strips. Heat oil in a large skillet over medium-high heat. Cook the meat in batches, until just browned. Remove to a plate.
In the same skillet, melt the butter. Add, and cook, the onion for about 3 minutes, or until softened. Add the mushrooms, and cook until the liquid evaporates (approximately 8 minutes).
Add the beef broth, an simmer for 10 minutes. Then stir in the sour cream and mustard. Add back the meat, and simmer (do NOT boil) for about 2-3 minutes until the meat is heated through, but still medium to medium rare. Serve immediately over egg noodles.