Beef Stroganoff

Beef stroganoff is one of my all-time favorite meals. So, when I was married, I made sure to get the recipe from my mother so I could include it in my own family's meals. Stroganoff is a Russian dish of sautéed pieces of beef served in a sauce with sour cream. The dish is thought to be named after a distinguished Russian family, the Stroganov family. I like to add fresh parsley to my noodles but if you want it to be truly authentic you can serve it with crisp potato straws.

Serves: 4 people
Start-to-Finish: 30 minutes
Recipe By: Jani Jones

Ingredients:

1 lb beef round top, sliced into thin strips (I often use ground beef for a more "budget friendly" substitute)
4 TBSP flour
1 onion, diced
2 (10-oz) cans cream of tomato soup
4 TBSP Worcestershire sauce
2 garlic cloves, minced
1 (4-oz) can mushroom pieces (I always omit the mushrooms because neither my husband nor myself care for them)
1/2 cup water
1 cup sour cream
1 (12-oz) bag broad egg noodles
1 pat butter (optional)
2 TBSP chopped fresh parsley (optional)

Directions:

1. Slice beef into thin strips, cutting across the grain.
2. Dredge beef strips in flour.
3. In a large pan brown beef strips over medium-high heat.
4. Dice onion and mince garlic.
5. Add onion and garlic to the pan. Heat for 3 minutes.
6. Add tomato soup, Worcestershire sauce, mushrooms, and water to the pan.
7. Bring sauce to a boil.
8. Once boiling, reduce heat to low and simmer for 10 minutes or until sauce thickens.
9. Meanwhile, cook noodles according to package directions.
10. Drain noodles and dab with butter. (Here is when I would add chopped parsley... yummy!)
10. Remove sauce from heat and add sour cream; stirring constantly. (The sauce should be peachy-pink in color.)
11. Serve sauce over warm noodles.