Beef Stroganoff

Best beef stroganoff ever.

Gather the following ingredients:

1 to 1 1/2 lbs. of New York strip or other fine cut of beef
Olive oil
2 (8-oz.) packages of sliced fresh mushrooms
1 can of beef broth, about 2 cups
2 tbls. tomato paste
1 tsp. Dijon mustard
1 package (16 oz.) egg noodles
1/2 cup sherry
2 tbls. flour
1 (16 oz.) container sour cream

2 large pots

Cut the beef into 1/2 inch cubes. Sprinkle both sides with salt and pepper.
– the best this has ever turned out I actually used a beef flank recommended by the butcher who had used the same cut the day before to make his own beef stroganoff.

Add 3 tbls. of olive oil to one of the large pots. Heat over a medium-high heat. Saut̩ the beef and the mushrooms together for 3 Р5 minutes.

Beef and Mushrooms ready to cook
Beef and Mushrooms ready to cook

– The meat should be seared, not necessarily cooked through.

Stir in the broth, tomato paste, and mustard.

Reduce the heat to low and cover. Cook for 1 hour.

About half an hour prior to the beef mixture being finished start to boil the water for the egg noodles. – Try to time the noodles to finish shortly after the meat.

Stir the flour and sherry into the beef mixture, cook, stir constantly until it thickens.
– Mine never thickens. I just cook it a few minutes and move on.

Beef stroganoff with over egg noodles
Beef stroganoff with over egg noodles

Add the sour cream. Stir. Turn off the heat. Add the noodles. Stir. Serve.

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