Miss Cindy's Classic Beef Stroganoff

Miss Cindy's Classic Beef Stroganoff 

Instead of using canned beef broth, I used the brand Better Than Bullion. It's my favorite! You can find it in the soups and broth section in your grocery store. 

 

Ingredients:

1 tablespoon olive oil

4 cubed steaks, cut into 2 inch strips

Montreal Steak Seasoning

1 tablespoon butter

1 small onion, chopped

1 cup sliced mushrooms

1 clove garlic, minced

1 1/2 tablespoons all purpose flour

1/2 red wine (I used Cabernet)

2 cups beef broth (I used the brand Better Than Bullion) 

3/4 cup sour cream 

salt and pepper to taste

Cooked egg noodles

Instructions:

Cut cubed steaks into 2 inch strips. Season generously with Montreal Steak Seasoning. Heat oil in a large skillet over high heat until the oil if almost smoking. Stir in beef: cook, stirring constantly, for about 6 to 7 minutes, until liquid evaporates and the meat is brown. Remove meat from pan and set aside. 

Melt butter in the same skillet. Add mushrooms and onions. Cook and stir over medium heat until vegetables are tender. Add garlic and stir for about 30 seconds. Stir in flour, cook for about 1 or 2 minutes, making sure the flour is soaked up in butter. 

Stir in wine and 1 cup of the beef stock, scraping the bottom of the pan to release any of the browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens. 

Return beef to the pan. Stir in remaining cup of beef stock. Bring to a simmer and cook on low heat for about 1 hour, covered. Stir every 15 to 20 minutes. Prepare egg noodles according to package. Once sauce has thickened to your desire, stir in sour cream. Serve over egg noodles.