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Beef Stroganoff (Traditional)
For a concise, interesting account of the history of this dish, check the
Wikipedia article on it. For a delightful evening's repast, simply follow the directions below.
| 2 lbs. sirloin tip, in 2 x 1/4 inch strips |
salt and black pepper to taste |
| 2 T. olive oil |
3 T. butter |
| 1 medium onion, chopped |
1 lb. mushrooms, sliced |
| 2 c. beef broth |
2 T. Cognac |
| 1 c. sour cream |
1 T. Dijon mustard |
| 2 T. chopped dill |
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- After cutting the beef into thin strips, season it with the salt and pepper.
- Heat the oil in a large skillet over medium-high heat. Add the meat in batches, browning it.
- When all of the meat has browned and been removed, add the butter to the skillet and melt. Add the
onion to the butter, cooking and stirring until the onion softens, about 3 minutes.
- Add the mushrooms, stirring and cooking them until the liquid released by the mushrooms has evaporated,
about 8 minutes.
- Add the beef stock and Cognac, and simmer for 10 minutes.
- Stir in the sour cream and mustard, and return the beef and its juices to the skillet. Taste
for additional salt and pepper.
- Simmer just long enough to bring the sour cream up to heat, about 2 minutes, add the dill, and serve over
egg noodles or rice.
4-6 servings
Source: Joy of Cooking
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