It's evolved a bit over the years. There have been many different variations. I used to make it as a slow-cooker meal with stew meat. Then it became a slow cooker meal when I had fresh venison. Venison stroganoff -- god, I wish I knew a hunter right now.
But now, this recipe has become a 30-minute meal. I use a better cut of beef since it isn't marinating or braising for any long period of time. On the nights I have more time, I barbecue the steak in the backyard. Grilled steak flavor in stroganoff is unequaled.
Steak. Butter. Onions. Mushrooms. Sour Cream. Nutmeg. Egg Noodles. Salt and Pepper. Doesn't that just scream "COMFORT FOOD"?
Saute the onions in butter until golden. I season them with salt and pepper to help extract the extra liquid. Remove to a bowl and keep warm.
Add more butter to the pan and saute the mushrooms. You don't want to over cook them. And do not add any salt to this stage. You want the mushrooms to stay plump and just starting to turn brown.
Add those mushrooms to the same bowl as the onions.
Brown the sliced steak (I like to cut it into about 1 inch strips), and I cook it to about medium doneness. Season with salt and pepper/
this looks like great comfort food, might make some when i have time :D
ReplyDeleteI love the simplicity of the dish...no need to have the recipe stuck to your forehead.
ReplyDeleteI hope you enjoy this one - it's one of my absolute favorites! -- Jean
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