Earlier this week a big Nor’easter blew in and the snow kept us indoors for the day. When the weather turns cold and frightful like this, I prepare comfort food to help warm us up. Beef stroganoff is the perfect cold weather meal: hearty, comforting, and relatively simple to prepare.
I’ve prepared this stroganoff with beef cubes, sirloin, and even ground beef. No matter which cut of beef I pull from from the freezer, we always enjoy the results.
Serve the stroganoff over the traditional egg noodle or opt for rice instead. Just be sure you offer some type of pasta or grain to absorb this yummy sauce. And if you’d like a lighter version, use low fat sour cream. We find that the stroganoff still takes great.
1 pound beef cubes or sirloin
salt and pepper to taste
1/4 cup flour
1/4 cup butter
1 onion, chopped
1 tablespoon minced garlic
8 ounces fresh mushrooms, sliced
1/4 cup white wine
2 cups beef broth
1 cup sour cream
Season the beef with salt and pepper and dredge it in flour. Melt butter in a large saucepan over medium-high heat. Add the beef and brown it in the skillet. Remove the beef from the skillet and set it aside.
Stir in onion and garlic and sauté until slightly tender, about 5 minutes. Mix in mushrooms, and cook over medium heat for 2 minutes. Stir in the wine and beef broth and cook until slightly thickened.
Stir in sour cream and season to taste with salt and pepper. Simmer for 30 minutes or until meat is tender. Serve over egg noodles or rice.
Photo: Courtesy of sergeant killjoy (Flickr)