Nana's Beef Stroganoff
Ingredients
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- 1 ½ pounds beef sirloin, cut into 1/4-inch wide strips
- 2 tablespoons unsalted butter
- 1 cup mushrooms
- ½ cup chopped onion
- 1 clove garlic, crushed
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 ¼ cups chilled beef stock
- 1 cup sour cream
- ¼ cup dry white wine
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Instructions
- Add 1 tablespoon flour and 1/2 teaspoon salt to a large, resealable plastic bag; shake to combine. Add beef; shake to coat.
- Melt 2 tablespoons butter in a skillet over medium-high heat. Add beef; brown, about 3 minutes per side. Add mushrooms, onion, and garlic; cook and stir until garlic fragrant, 3 to 4 minutes. Transfer beef mixture to a bowl; leave drippings in skillet.
- Melt remaining 2 tablespoons butter in skillet over medium heat. Add 3 tablespoons flour; cook and stir until smooth. Stir in tomato paste, then whisk in beef stock. Cook and stir, constantly, until thickened and bubbling, about 5 minutes.
- Return beef mixture to skillet; stir to coat with sauce. Reduce heat to very low; simmer until beef tender, 2 to 3 hours. The longer beef cooks, the more tender it will be. Stir sour cream and white wine into beef mixture just before serving; heat through. Do not boil.
Source
Original recipe: View Original