Recipes

30 Minute Beef Stroganoff

Hi!

I hope you had a wonderful weekend! I had football filled weekend and it was fantastic! We made chili for dinner today and there’s nothing better than a big pot of chili cooking while watching football. Well it would be better if you’re team is winning but we won’t go there… Anyways now that the weather has changed our appetites are changing too! I’m craving warm, cozy meals such as soup and casseroles and I have the perfect comfort meal for you to try!

Last week I made Beef Stroganoff for the first time and it was great! It’s super easy to make, delicious, and I would definitely make it again! I hope you enjoy this recipe as much as we did, it will certainly make your coworkers jealous when you bring it in for leftovers at lunch time. :)

Beef Stroganoff TriCooking

Beef Stroganoff
12 oz boneless beef sirloin steak
8 oz sour cream
2 tbsp all purpose flour
2 tsp instant beef bouillon granules
Black pepper
Salt
1/2 c chopped onion
1 clove garlic, minced
2 tbsp butter
2 cups cooked egg noodles
2 tbsp Worcestershire sauce

1. Trim fat from meat. Thinly slice meat across the grain into bite size strips and season beef with salt and pepper.
2. In a small bowl stir together sour cream and flour. Add hot water to your bouillon granules and add 2 tsp of beef broth and pepper to bowl with sour cream and flour. Stir and set aside. Hold onto your beef broth as you may want to add more later.
3. Heat butter in a large skillet over medium high heat and add the garlic, onion, and meat. Cook meat until almost done, it’s best to have a little pink in the center. Drain off any excess fat.
4. Stir sour cream mixture in to skillet. Add Worcestershire sauce and cook and stir until thickened and bubbly. Season with salt and pepper to taste. Add more beef broth if necessary. Add noodles to skillet and stir to coat noodles. Cook until heated through.

Source: Better Homes & Gardens Cookbook

 

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