Monday, January 19, 2015

Beef Stroganoff

What makes a hearty meal? Some beef stroganoff and white rice of course! Original recipe here.

Beef strips (you can use any cut)
4 Tbsp butter, divided
Salt and ground black pepper
1 white or yellow onion, thinly sliced
4 cloves garlic, minced.
1 lb. sliced mushrooms (I used qhite button mushrooms)
1/2 cup dry white wine (or you can substitute in more beef broth)
1.5 cups beef broth (I used half a beef cube stock)
1 Tbsp. Worcestershire sauce
3 Tbsp. flour
1/2 cup plain Greek yogurt or light sour cream
(optional garnish) chopped fresh parsley

Melt some butter on hot skillet, and sear the beef strips until half done, set aside. In the same skillet, add more butter and add the onions. Add the mushrooms and garlic and saute until all is cooked. Add the white wine and let it simmer for a few minutes. In a separate bowl, whisk the beef broth, flour and Worcestershire until smooth. Pour the broth into the skillet and let the mixture simmer for a few minutes, stirring occasionally. Then stir in the Greek yogurt until combined, and add back the beef strips. Simmer for a few more minutes and season with salt and ground black pepper. Garnish with some chopped parsley leaves.

If you won't want to use Greek yogurt, substitute it with cooking cream.