Succuent Beef Stroganoff
Beef Stroganoff is a dish that has been enjoyed by families for generations. Its origins can be traced back to Russia in the 19th century, where it was named after the influential Stroganov family. Over time, this dish has evolved and spread across the globe, becoming a beloved comfort food in many countries.
My grandmother used to make this dish for our family gatherings, and it always brought everyone together. The rich, creamy sauce combined with tender beef and mushrooms created an irresistible aroma that filled the house. It was a meal that we all looked forward to, and it never failed to satisfy our cravings.
Now, I continue the tradition by making this succulent beef stroganoff for my own family. It's a dish that warms the heart and soul, and I'm excited to share this recipe with you so that you can create your own memories around the dinner table.
- 1 lb beef sirloin, thinly sliced
- 2 cups sliced mushrooms
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 1 tbsp Worcestershire sauce
- Salt and pepper, to taste
- 8 oz egg noodles, cooked
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced beef and cook until browned on all sides. Remove from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of butter, then add the mushrooms, onions, and garlic. Cook until the vegetables are softened, about 5 minutes.
- Sprinkle the flour over the vegetables and stir to combine. Gradually pour in the beef broth, stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, or until the sauce has thickened.
- Stir in the sour cream, Worcestershire sauce, salt, and pepper. Return the cooked beef to the skillet and cook for an additional 5 minutes, or until heated through.
- Serve the beef stroganoff over cooked egg noodles.