May 3, 2015

Totally Worth the Wait Beef Stroganoff

Tonight for dinner I made the most delicious Beef Stroganoff I've ever had. 

I'm not a food blogger, but this was so good, I felt it just had to be shared. This Beef Stroganoff isn't quick, nor is it particularly simple to make.  But, I promise you, it's totally worth the effort!




1 lb. wide egg noodles
2 Tbsp. butter
2 large high-quality steaks
salt and pepper
1 yellow onion, thinly sliced
3 cloves garlic, minced
2 pints button mushrooms, stems removed, quartered
2 cups boiling water
3 tsp. Better than Boullion beef flavoring
1 Tbsp. Worcestershire sauce
3 Tbsp. flour
1/3 cup plain Greek yogurt
1/3 cup sour cream
1 Tbsp. parsley


Spray broiler pan with olive oil or non-stick spray.  Cut fat from steaks, then season with salt and pepper.  Place steaks on broiler pan, and place pan in broiler on lowest rack.  Broil steaks 4 minutes, flip, then broil 4 more minutes.  Check for doneness.  If steaks are too pink for your liking, broil 2 minutes at a time until desired doneness is reached.  Remove steaks from broiler and set aside.  Pour drippings from broiler pan into a small bowl and set aside.

In a large pot, melt butter.  Add mushrooms and sautee 20-30 minutes on medium-low heat until mushrooms are browned and shrunken.  Add reserved steak drippings.  Add onions and garlic.  Sautee an additional 10-15 minutes until onions are soft and begin to brown, stirring often.

In the meantime, combine water and beef flavoring and stir until combined.  Add 1/2 cup of the beef broth to the pot.  Let the mixture cook for an additional 5 minutes.

In a separate bowl, whisk together the remaining beef broth, Worcestershire sauce, and flour until smooth.  Pour mixture into the pot and stir to combine.  Reduce heat and let simmer for 5 minutes, stirring occasionally.

Meanwhile, slice the steak into approximately 1 inch by 1/2 inch pieces.  Add steak to the pot and stir to combine.  Stir in yogurt and sour cream until combined and let simmer for 5 minutes, stirring occasionally.  Season with additional pepper and parsley to taste.  

Serve over noodles.

There you have it.  Hopefully my instructions were clear.  Enjoy!

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