Beef Stroganoff is what’s for dinner! I wanted to make the more traditional version which takes longer and is simmered in red wine. It was definitely worth the wait and the beef was tender enough to cut with a fork!
4 cups white rice or pasta; cooked
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Beef:
2 lb London Broil; trimmed & cubed
⅓ cup Cornstarch
Salt and Pepper to taste
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Sauce:
16 oz. Button Mushrooms
1 cup Onion; chopped
2 cloves Garlic; minced
½ teaspoon Dried Thyme
1 Tablespoon Oregano; chopped
1 teaspoon Garlic Powder
1 ½ cups Beef Broth
1 Tablespoon Worcestershire Sauce
⅓ cup Red Wine
8 oz. Sour Cream
Salt and Pepper to taste
- Add the beef, cornstarch, salt and pepper to a large bowl and toss to coat.
- Heat a skillet over medium heat and sear the beef on all sides. Remove from the pan and add the mushrooms and onions, sautéing until tender. Add the garlic and continue to cook until fragrant; about 2 minutes.
- Add the beef, seasonings and herbs, then pour in the wine, broth and Worcestershire sauce. Reduce the heat to low and cover, simmering for 1 hour.
- Stir in the sour cream and continue to cook until heated through. Serve over rice or pasta.
- Enjoy!
Ash's In The Kitchen 