Classic Beef Stroganoff

Classic Beef StroganoffAbout 25 years ago, Number One Son gifted me with a paperback copy of the Betty Crocker Cookbook.  If you could see it now, you would see a worn, dog-eared book with a relatively new rubber band holding it together because many of the pages have come unglued and I have gone through many rubber bands through the years to keep it intact.  I now open it with care and love and with the respect a good friend deserves.  It has treated me and my family to many wonderful meals and memories.

This recipe is a favorite of Child #4.  She loves beautiful food and this fits the bill.  But, she also loves it for it’s deliciousness.  Cutting the meat against the grain makes this a tender bite, accompanied by a rich sauce laden with mushrooms.  I said it was a favorite of Child #4 because she raved about it and requested it the most, but the entire family looked forward to dinner when Beef Stroganoff was on the menu.  Thank you Betty Crocker!

Classic Beef Stroganoff
Author: 
Recipe type: Main Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6
 
Ingredients
  • 1-1/2 cups long-grain white rice
  • 3 cups water
  • 1 lb. beef tendersloin or sirloin steak, ½" thick
  • 2 tablespoons butter
  • ½ lb. sliced mushrooms
  • ½ cup minced onion
  • 1 can beef broth, separated
  • 2 tablespoons ketchup
  • 1 small clove garlic, minced
  • 1 tsp. salt
  • 2 tablespoons salt
  • 1 tablespoon flour
  • 1 cup sour cream
Instructions
  1. In a large pot, bring the rice and water to a boil. Cover and reduce heat to a simmer. Cook for 15 minutes and remove from heat, leaving lid on. Set aside.
  2. In the meantime, Cut steak across the grain into ½ inch strips, about 1-1/2 inches long. Melt butter in large skillet. Add mushrooms and onion. Cook and stir until onion is tender, then remove from skillet. Set aside.
  3. In same skillet, cook meat until light brown. Reserving ⅓ cup of the broth, stir in remaining broth, ketchup, garlic and salt. Cover and simmer for 15 minutes.
  4. Blend reserved broth and flour; stir into meat mixture. Add the cooked mushrooms and onion. Heat to boiling, stirring constantly. Boil and stir for one minute, until thickened. Reduce heat and stir in sour cream. Remove from heat and serve over rice, or noodles if you prefer.

Et cetera:  This recipe comes together easily and quickly.  Beef Stroganoff is more typically served over noodles, but I like that this recipe calls for white rice.  I love how the creamy sauce soaks into the rice and makes it easier to stay on the fork.  I could see the noodles slippin’ and slidin’ around and frustrating me that it takes longer to get my stroganoff into my belly!  I also think it’s easier for families with young children who might struggle to fork a noodle, steak and sauce for one delicious biteful.