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Main Dishes

Beef Stroganoff

Ingredients

  • 12 oz. chopped onion
  • 2 tablespoons minced garlic
  • 24 oz. sliced mushrooms
  • 1/4 cup olive oil
  • 2 1/2 cups consomme or beef stock
  • 1 cup water
  • 1/4 cup butter, for roux
  • 4 to 6 tablespoons flour, for roux
  • 2/3 lb. sour cream
  • 2 lb. thinly sliced cooked beef strips
  • 1 package egg noodles

Directions

  1. Heat a skillet or saute pan over medium-low heat until hot.
  2. Saute onions, mushrooms, and garlic in olive oil until onions become translucent.
  3. Add consomme or beef stock and water. Bring to a boil.
  4. Meanwhile, cook egg noodles according to package directions until al dente.
  5. Drain well and return noodles to the warm pot to remove excess moisture.

Make the Roux

  1. Heat a small skillet or saucepan over medium-low heat.
  2. Melt the butter.
  3. Add flour and stir until the roux is smooth.

Finish the Stroganoff

  1. Cook the roux for 2 minutes.
  2. Slowly add the roux to the sauce while stirring until the desired thickness is reached.
  3. Add the cooked beef and heat through.
  4. Remove from heat and stir in the sour cream.
  5. Return to medium heat and cook for a few minutes without boiling.
  6. Serve over egg noodles and garnish with additional sour cream if desired.