beef stroganoff

19 Jan

beef stroganoff

When I was at UMBC, one of the foods in the dhall that I really liked was beef stroganoff. Something about the buttery noodles and the idea of beef sauce on top was so appealing, but it was probably as unhealthy as the rest of the college food in the country. Becky also made this last year at the apt so since I had to make dinner tonight I decided that it was time to try my hand at it too. Becky tends to just throw stuff together and adapts recipes, but I don’t know cooking that well yet so I opted for Paula Deen’s recipe on Food Network. I thought that southern, white, fat people ought to know how to make a hearty dish like this.

  • 1 1/2 pounds cubed round steak, cut into thin strips
  • seasoning (salt, pepper, garlic powder)
  • All-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 medium onion, sliced
  • 8 ounces fresh mushrooms, sliced
  • 1 (10 3/4-ounce) can beef broth
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • Salt and black pepper
  • 1 cup sour cream
  • Cooked egg noodles

Directions:
Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

comments: I always end up making noodle dishes with sauces that are Too Too Thin, though it might have something to do with the fact that I always get the healthy versions of broth/soup/dairy instead of full-fat/sodium. Anyway, I thought that by simmering the sauce longer that it would reduce, but that seemed to be the opposite of what was true. Thus I kept mixing more flour in to thicken the sauce but it really didn’t change the consistency at all. Very disappointing. I also can’t say that I’m a huge fan of sour cream. The meat was a little tough, but it was still delicious because you don’t really go wrong with eating cows.

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One Response to “beef stroganoff”

  1. carmencooks January 22, 2009 at 8:00 am #

    i made this paula deen recipe too! i didn’t like it much either, i also found the sauce would not thicken. but you’re right, the sour cream did help. 🙂

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