Thursday, July 7, 2011

Beef Stroganoff

There are very few meals that I will prepare on the stove top.  Especially a lengthy one.  But, this one in particular is worth it.  I love the deep rich flavor of the Sherry and the soft tender beef. The only thing that this recipe is short of is a nice red wine to accompany it.

2 T. of e.v.o.
1 lb. of beef round tip strips
1 tsp. of McCormick's Grill Mate Montreal Steak Seasoning
8 oz. of sliced baby Bella mushrooms
1/2 of a large onion
1- 14 1/2oz. can of beef broth
1/4 cup of Sherry (or red wine)
2 tsp. of ground dry mustard
2 tsp. of country Dijon mustard
1 cup of sour cream
1 lb. of dumpling egg noodles (prepared as directed on package)

-In a large sauce pan over medium-high heat, brown beef in the e.v.o. and the steak seasoning; remove from pan and set aside.  Toss in the mushrooms and onions; cook until softened.  Add back in the meat, beef broth, Sherry, dry mustard and the Dijon mustard.  Bring to a boil, then reduce heat, cover and simmer for 1 hour.  Stir in the sour cream.  Serve over Au dente' egg noodles.  Serves 4.  Enjoy!

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