Best Beef Stroganoff
Ingredients
- 1 (16 ounce) package egg noodles
- 2 tablespoons butter, softened
- 2 onions, finely chopped
- 2 cloves garlic, minced
- 1 (8 ounce) package fresh mushrooms, thinly sliced
- 1 pound beef loin steak, cut into thin strips
- 1 (14 ounce) can beef consomme
- ¼ cup Burgundy wine (Optional)
- 3 tablespoons lemon juice
- 2 tablespoons all-purpose flour
- 2 tablespoons cold water, or as needed
- 1 (8 ounce) container sour cream
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Instructions
- Bring a large pot of lightly salted water to a boil; add noodles and cook 5 to 7 minutes or until al dente; drain.
- Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic; cook until slightly tender. Mix in mushrooms, and continue cooking for 2 minutes. Place steak strips in the saucepan and cook for about 1 minute. Mix in consomme, Burgundy, and lemon juice. Bring to a boil.
- In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to a boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking for 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.
Source
Original recipe: View Original