Easy Beefy Stroganoff
This is dedicated to my son Rick whom I loved to cook for but hated the veggies.
1 ½ to 2 Lbs Beef (Top Sirloin, Round Steak, London broil) Sliced or Large Cubes
1 Lbs Mushrooms finely diced
1 Med/Large Onion finely diced
Oil
2 Cloves Garlic Crushed (Optional)
1 Large Can Cream of Mushroom Soup (Family size)
1 Small Can Campbell’s Golden Mushroom Soup
1 1/2 Cup Red Wine
1½ Cups Beef Broth
1 Large Sour Cream
Pepper
This was a staple in our house when we had 4 teenage boys around, but I diced the onions and mushrooms very small for those who said they hated them, but ALWAYS ate this and asked for more. For those extra picky and have food texture issues, use a food processor for the onions and mushrooms till they are finely chopped. This way you have all the flavor but none of the texture.
Add oil to a very large skillet or heavy pot. On medium high heat add meat, brown and season with Salt and Pepper (or Lawry’s) to taste. Once browned, add onion and Mushrooms and sauté till softened. Add both Condensed soups followed by Wine and Broth. If you prefer, you can use Beef Broth in lieu of wine. Simmer covered for 2 to 3 hours on low stirring occasionally. If sauce begins to thicken too much add more water ½ cup at a time till meat is “fall apart” tender. Once tender and gravy is thick, remove from heat and add sour cream.
The kids always preferred this over noodles but in my 101 recipe I like rice.
Rick, sorry to break it to you….you were eating onions and mushrooms galore, but they were hidden. What a Mom’s gotta do. Love ya!
Wednesday, October 14, 2009
Saturday, October 10, 2009
Stroganoff 101
My goal is to publish a recipe each month and sharing this with friends and family! Here's my October 2009 posting!
Beef Stroganoff 101
2 ½ to 3 Lbs New York Steak
1 TBS Steak Seasoning (McCormack Montreal)
½ cup Olive Oil (EVOO)
4 TBS Butter
¾ to 1 Lb - White Button Mushroom
¾ to 1 Lb - Cremini Mushrooms (baby Portabella’s)
1 Large White Onion
4 Garlic Cloves (Crushed)
Corn Starch (or Potato Starch) 1/2 cup
2 cup Red Wine
3 Trader Joes Savory Beef Broth Packets or 1 TBS Beef flavored Better than Bullion
1 large carton 32 oz (lower sodium if available) Beef Broth
12 to 14 ounces of Sour Cream
1 cup Heavy Cream
Kosher Salt (to taste)
I’ve made this recipe dozens of times and never have I done it the same, however the basics of Meat, Onion, Mushrooms, thickening & beef broth (gravy) and sour cream are always consistent. I also rarely measure, it’s my biggest fault in the kitchen so for you Potelco folks I went out and bought everything to fine tune my measurements in lieu of “pinches and dashes”. I was inspired by my sister to make this recipe as she shared a Campbell’s recipe years ago that is fantastic; however I’m trying to get back to the basics and eliminate prepared products, MSG and wheat.
Here goes!
Slice mushrooms into quarters and chop onion and set aside. One large onion will net about 2 cups of loosely chopped onion if using pre-chopped onion.
Trim (Remove Fat) and Slice New York’s against the
grain in medium strips about a centimeter thick.
In an EXTRA large pan brown steak on high, season
once browned. Adding too much meat at once will result in your
meat not browning, so you may need to do this in
batches depending on the size of your pot.
I use Roberts Mothers HUGE cast ironed pan
that his father bought her for their wedding in the 1940’s,
they had a family of 9 and needed this pan.
Remove meat from the pan and set aside once browned. Reduce heat to Medium and add butter and mushrooms, sauté until brown. Remove mushrooms and add to a bowl allowing a liquid to form in the bottom (about 5 minutes) and then add ½ cup of corn starch to the mushrooms and toss. Add the meat back to the pan along with the onion, garlic and sauté 5 minutes on Medium. Add mushroom and starch mixture to the pan immediately adding Beef Stock, wine and bullion and bring to a simmer for 15 minutes.
Heat oven to 325 degrees and loosely cover baking for 1 ½ hours to 2 hours. Consistency should be very thick and steak should be tender. Once tender and gravy is very thick remove from the oven and add 1 cup heavy cream followed by sour cream and season to taste.
Serve over buttered egg noodles for a tradition option however we prefer steamed white rice. For a more gourmet alterative serve it over Risotto and sprinkle with fresh parsley or chives.
TIPS & HINTS
As prepared this is wheat free (minus the pasta) when corn or potato starch is used. Serve it over rice and it’s entirely gluten free.
For dairy free omit cream and sour cream and use sour cream substitute (IMO or Tofutti Brand) but you’ll need at least 16 to 20 ounces to make up for cream.
If using a cheaper cut of meat (sirloin, London broil or round steak can be used) the cooking time for tenderizing might be longer and you may need to add more liquid (broth or water). Usually once a month Fred Meyers has family packs of New York’s on sale, that’s a budget saver.
A stove top method can be used simmering for several hours in lieu of baking it. However you’ll need to stir it frequently and more liquid may be required.
In a hurry? Trader Joes has packaged sliced white and cremini mushrooms as well as Onion’s pre-chopped.
A Slow cooker can be used from the point you would put this in the oven. Cook on low for approximately 4 hours. Using a less expensive meat will work well with this option.
As prepared this serves 6 to 8 people.
2 ½ to 3 Lbs New York Steak
1 TBS Steak Seasoning (McCormack Montreal)
½ cup Olive Oil (EVOO)
4 TBS Butter
¾ to 1 Lb - White Button Mushroom
¾ to 1 Lb - Cremini Mushrooms (baby Portabella’s)
1 Large White Onion
4 Garlic Cloves (Crushed)
Corn Starch (or Potato Starch) 1/2 cup
2 cup Red Wine
3 Trader Joes Savory Beef Broth Packets or 1 TBS Beef flavored Better than Bullion
1 large carton 32 oz (lower sodium if available) Beef Broth
12 to 14 ounces of Sour Cream
1 cup Heavy Cream
Kosher Salt (to taste)
I’ve made this recipe dozens of times and never have I done it the same, however the basics of Meat, Onion, Mushrooms, thickening & beef broth (gravy) and sour cream are always consistent. I also rarely measure, it’s my biggest fault in the kitchen so for you Potelco folks I went out and bought everything to fine tune my measurements in lieu of “pinches and dashes”. I was inspired by my sister to make this recipe as she shared a Campbell’s recipe years ago that is fantastic; however I’m trying to get back to the basics and eliminate prepared products, MSG and wheat.
Here goes!
Slice mushrooms into quarters and chop onion and set aside. One large onion will net about 2 cups of loosely chopped onion if using pre-chopped onion.
Trim (Remove Fat) and Slice New York’s against the
grain in medium strips about a centimeter thick.
In an EXTRA large pan brown steak on high, season
once browned. Adding too much meat at once will result in your
meat not browning, so you may need to do this in
batches depending on the size of your pot.
I use Roberts Mothers HUGE cast ironed pan
that his father bought her for their wedding in the 1940’s,
they had a family of 9 and needed this pan.
Remove meat from the pan and set aside once browned. Reduce heat to Medium and add butter and mushrooms, sauté until brown. Remove mushrooms and add to a bowl allowing a liquid to form in the bottom (about 5 minutes) and then add ½ cup of corn starch to the mushrooms and toss. Add the meat back to the pan along with the onion, garlic and sauté 5 minutes on Medium. Add mushroom and starch mixture to the pan immediately adding Beef Stock, wine and bullion and bring to a simmer for 15 minutes.
Heat oven to 325 degrees and loosely cover baking for 1 ½ hours to 2 hours. Consistency should be very thick and steak should be tender. Once tender and gravy is very thick remove from the oven and add 1 cup heavy cream followed by sour cream and season to taste.
Serve over buttered egg noodles for a tradition option however we prefer steamed white rice. For a more gourmet alterative serve it over Risotto and sprinkle with fresh parsley or chives.
TIPS & HINTS
As prepared this is wheat free (minus the pasta) when corn or potato starch is used. Serve it over rice and it’s entirely gluten free.
For dairy free omit cream and sour cream and use sour cream substitute (IMO or Tofutti Brand) but you’ll need at least 16 to 20 ounces to make up for cream.
If using a cheaper cut of meat (sirloin, London broil or round steak can be used) the cooking time for tenderizing might be longer and you may need to add more liquid (broth or water). Usually once a month Fred Meyers has family packs of New York’s on sale, that’s a budget saver.
A stove top method can be used simmering for several hours in lieu of baking it. However you’ll need to stir it frequently and more liquid may be required.
In a hurry? Trader Joes has packaged sliced white and cremini mushrooms as well as Onion’s pre-chopped.
A Slow cooker can be used from the point you would put this in the oven. Cook on low for approximately 4 hours. Using a less expensive meat will work well with this option.
As prepared this serves 6 to 8 people.
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