Beef Stroganoff is a very popular dish of Russian origin that has evolved into many different interpretations. It is a easy to prepare dish that is a classic comfort food. In this recipe, I have combined great flavor combination for a very tasty dish. Spicy paprika and Dijon mustard give the dish an extra flavor boost. In the traditional recipe, there is only beef, and no mushrooms or onions. So if you prefer, you can omit the mushrooms and onions. When choosing the beef for this recipe, make sure to get a very tender cut, such as top sirloin. You can also substitute ground beef for a quick and economical alternative. This recipe is easily repaired on a busy weeknight. Serve over egg noodles, rice, or any type of other pasta.
Yield: Serves 4
2 lbs top sirloin steak, cut into thin strips
1 cup mushrooms, sliced
1 medium onion, sliced
2 cloves garlic, minced
1 cup beef stock
1 cup dry white wine
1 teaspoon smoked paprika
1 teaspoon Dijon or spicy mustard, I used spicy mustard with horseradish
1/2 teaspoon dried tarragon
2 tablespoons flour
1 cup sour cream
olive oil
kosher salt
pepper
egg noodles
Prepare egg noodles according to package instructions. Prepare beef by slicing and adding salt and pepper. Preheat large skillet. Drizzle with olive oil.
Add sliced beef. Brown beef, then add sliced mushroom and onions. Saute until softened. Add minced garlic , paprika, and tarragon.
Remove everything from pan, and add flour. If there is not enough oil, add enough olive oil to the pan to make a roux. Cook for 2-3 minutes, or until fragrant.
Whisk in beef stock and wine. Bring to a boil, and reduce to a simmer, all while stirring consistently. Add mustard to sauce. Add beef and vegetables back to pan, and simmer for 5- 10 minutes. Remove from heat, and stir in sour cream.
Serve over egg noodles.