This is one of my go to recipes. I LIVE for Beef stroganoff and everyone except for the waifu agrees. She still likes the recipe, I just serve hers before adding the sour cream. She is a twisted individual that hates sour cream…
I hope you enjoy Lovies!
– Tanalei
I am a Tiny Potato and I believe in you. You can do the thing!
Beef Stroganoff
Ingredients:
- 2 lb Beef Milanesa, sliced into 1/2 inch strips (Other cuts of beef work if unavailable)
- 1 Yellow Onion, chopped
- 16 oz White Mushrooms, sliced
- 3 Tablespoons Minced Garlic
- 2 Tablespoons Butter
- 1 Cup Cooking Sherry
- 2 Cups Beef Broth
- 10 shakes Lea & Perrins Worcestershire Sauce
- 3 shakes Panda Brand Oyster Sauce
- 1 tablespoon Honey Dijon Mustard
- 1 Bag Egg Noodles
- 1 Cup Sour Cream
Steps:
- In a skillet on medium high heat, melt butter and add onions and garlic to brown.
- Add mushrooms and cover skillet for 5 minutes, stirring occasionally.
- Add beef and brown sides.
- Add sherry, beef broth, Worcestershire sauce, Oyster Sauce, and Dijon mustard. Stir well, lower heat to medium, and simmer a minimum of 15 minutes. The longer it simmers the more tender the meat.
- Cook Egg noodles according to package instructions and drain.
- In a larger pot/bowl combine the noodles and the beef, mushrooms and sauce and mix well. (If you don’t like sour cream you can eat it at this point…)
- Add sour cream and mix thoroughly. Serve immediately.
