Beef Stroganoff Rested Before Slicing

Set out lb beef sirloin steak cut into thin strips, all-purpose flour divided, and kosher salt before you start Beef Stroganoff Rested Before Slicing. The batch is written for 6 people.

Count on 30 minutes of prep, 20 minutes of cooking, about 50 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 lb beef sirloin steak cut into thin strips
• 4 tablespoons all-purpose flour divided
• ½ teaspoon kosher salt
• 3 ½ tablespoons unsalted butter divided
• 3 cups mushrooms sliced
• ½ cup onion chopped
• 1 clove garlic minced
• 1 tablespoon tomato paste
• 10.5 oz condensed beef broth I boiled down 2.5 cups reduced sodium beef broth
• 1 cup dairy sour cream
• 2 tablespoons dry white wine
• 6 cups hot buttered noodles Egg noodles make this dish really amazing!

How the cooking goes

1. Reduce your beef broth if necessary.
2. Stir 1 tablespoon flour and ½ teaspoon salt in a small mixing bowl.
3. Press sirloin strips dry and coat them with flour mixture.
4. In a skillet, brown beef strips quickly in 2 tablespoons butter. Remove browned beef from pan and keep warm.
5. Add mushrooms, onion, and garlic to the pan with more butter if necessary. Cook until onion is crisp-tender, about 3-4 minutes.
6. Put 1 ½ tablespoons of butter to the pan; blend in 3 tablespoons flour.
7. Put tomato paste then stir in broth. Cook and stir over a moderate flame until thick and bubbly. Be sure to cook down the sauce until it is no longer runny. This time will depend on how much you cooked down the beef broth.
8. Return meat to skillet. Stir in sour cream and white wine; cook slowly over a gentle flame until heated through. Serve with noodles and enjoy!

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Beef, open Cilantro Sherry Chili with a Clear Method and Brown Sugar Glazed Meatloaf for the Home Table.