Beef Stroganoff - serves 4ish
1 lb. beef (ground beef or beef tips, trimmed)
8 oz fresh mushrooms, sliced (or a 15 oz can, drained)
1 onion, diced
1-2t pressed/crushed garlic (depending on your tastes)
1.5 C water
3 bullion cubes (enough to make 3C beef broth - however your bullion specifies)
1/2 C dry red wine (merlot is very nice)
1/4C cold water
1/2 - 1C plain yogurt or sour cream (sour cream works best - yogurt tends to separate. Use more or less to taste)
cooked egg noodles, penne or rotini for all
- Begin to brown the beef. For ground beef, when it is 1/2 done add the onions and mushrooms. For beef cubes (you'll need to use a bit of oil), add them when the beef is brown on all sides. Continue to cook until the onions and mushrooms are soft - about 5-8 min. Add garlic and sautee 1 min.
- Dissolve the bullion in the water. I find that hot water makes it easier. There is 2x the bullion as compared to water to give the stroganoff better flavor. Add the beef broth, wine and Worcestershire to the skillet, reduce to medium/low and simmer ground beef about 10 minutes, beef cubes (covered) 45min - or until very tender.
- Mix the cornstarch with the cold water until the lumps are gone, then slowly add to skillet, stirring constantly until thickened - about 1 min. (taste the sauce before hand - if it tastes weak, you can use wine instead of water) The sauce should be fairly thick. Taste and adjust seasonings to your liking, then stir in sour cream or yogurt - which will thin it a bit.
- Serve over fresh hot egg noodles, penne or rotini!