Beef Stroganoff
Recipe type: Main Dish
Cuisine: Russian, Pasta, Beef
  • 2 Tbs. Olive oil
  • 2 Tbs. Red wine
  • 1 Tbs. Sherry
  • 2 Tsp. Worcestershire sauce
  • ½ Tsp. Salt
  • 1 Tsp Rosemary, crushed
  • ½ Tsp. Pepper
  • 1 Cloves
  • ¼ Tsp. Cardamon
Beef Sauce
  • 6 Tbs. All-purpose flour; divided 4 x 2
  • ½ Tsp. Salt
  • 1 lb. Beef tips or beef steak cut into 1 inch cubes
  • 5 Butter; divided
  • 1 C. Mushrooms; thinly sliced
  • 1 Medium onion, chopped
  • 1 Clove garlic; minced
  • 1 C. Low sodium beef broth
  • 3 oz. Heavy cream
  • 2 Tbs. Cognac or good Sherry
  • 3 C. eEgg noodles, cooked to package directions
  1. Combine all ingredients for the marinade, add beef tips and let sit in fridge for a minimum of 30 minutes.
  2. Combine 4 Tbs flour with salt and coat beef tips completely.
  3. Melt 2 tablespoons butter in a preheated skillet.
  4. Add the sirloin strips and brown quickly on all sides.
  5. Toss in the mushrooms, onion and garlic, and cook until the onion is barely opaque, 3-4 mins.
  6. Remove the whole mix from the skillet and set aside.
  7. Melt the remaining butter in the pan with drippings.
  8. Add 3 tablespoons flour to make a roux.
  9. Slowly pour in the beef stock, stirring constantly, until the mixture thickens.
  10. Return the meat and mushrooms to the skillet and simmer until meat is heated through, about 2 minutes.
  11. Pour in sherry and cook one additional minute.
  12. Finally add the cream, stir and heat through but do not let boil, just simmer for a few minutes before serving.
  13. Serve over hot buttered noodles. Garnish with fresh parsley, if desired.
Recipe by The Butter Dish at