Thinly sliced beef in a rich creamy sour cream sauce. This beef stroganoff recipe is how Count Stroganoff intended the dish to be made!
Ingredients
- egg noodles: 1 pack (16 ounce pack)
- butter: 2 Tbsp (softened)
- onions: 2 piece (chopped)
- garlic: 2 clove (minced)
- mushrooms: 1 pack (8 ounce pack, sliced, fresh)
- beef loin steak: 1 pound (cut into thin strips)
- beef consomme: 1 can (14 ounce can)
- Burgundy wine: 0.25 cup (optional)
- lemon juice: 3 Tbsp
- all-purpose flour: 2 Tbsp
- water: 2 Tbsp (or as needed, cold)
- sour cream: 1 container (8 ounce container)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil; add noodles and cook 5 to 7 minutes or until al dente; drain.
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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.
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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.
