Grandma’s Beef Stroganoff

As far as I am concerned, Beef Stroganoff is the ultiamate comfort food.  I never get tired of it and am currently drooling as I think of the rich, velvety sauce that accompanies this dish.  To be quite honest, I do not care what cut of meat you choose to use in your dish, I am here for the sauce.  Rich and fattening, I like it best smothering a bed of egg noodles.  

My grandmother made this dish regularly when I was growing up, but when my parents became vegetarians in the 90s, my father altered the recipe to contain only the mushrooms so that we could still use it as a staple dish in our home.  Grandma served it over buttered egg noodles, Dad over brown rice.  I always considered this dish something that was out of my reach until I tasted the aberration that Hamburger helper considers “stroganoff”.  I’ve made my own ever since.  I’ve made a few tweaks to the original recipe, but those are only to taste.  No matter how much I love what comes out of my kitchen, it will never hold a candle to that dish served by Grandma!

Beef Stroganoff:

– 2 Tbsp. flour

– 1 tsp. salt

– 2 lbs. beef sirloin cut into 1/4 inch wide strips

– 4 Tbsp. butter

– 2 cups thinly sliced mushrooms (optional)

– 1 cup sliced onion

– 2 cloves garlic, minced– 4 Tbsp. butter

– 6 Tbs. flour

– 1 tsp. oregano

– 1 tsp. thyme

– 1 Tbsp. paprika

– 2 Tbsp. tomato paste

– 2 cans beef broth

– 2 cups sour cream

– 4 Tbsp. Port wine

Combine flour and salt. Dredge meat in the flour mixture. Heat the skillet, add the butter and melt it. Add in the meat and brown on all sides. Add in the onions, garlic and mushrooms. Cook for 3-4 minutes, until the onions are tender. When they are soft, remove the contents of the pan to a plate and start the sauce. Add in the next 4 Tbsp of butter, melt and then blend in the flour and herbs. Add in the tomato paste. The sauce will be a coppery gold, thick and bubbly. Slowly stream in the broth and cook slowly until the sauce thickens again. Return the meat mixture to the sauce. Stir in the sour cream and sherry and heat through. Serve over egg noodles or rice. Serves 8 to 10 people.

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