Beef Stroganoff

Another great recipe from my America's Test Kitchen Family Cookbook. I love beef stroganoff, and I keep making it in the hopes that one day I will actually like mushrooms.

Beef Stroganoff
8 oz egg noodles, or a batch of spatzle
4 T vegetable oil
8 oz baby bella mushrooms
1.5 # beef sirloin or tenderloin
salt and pepper
1.5 c dry red wine
2 T butter
2 small onions, minced
2 tsp tomato paste
2 T flour
1 c chicken broth
2/3 c sour cream

Cook the noodles or the spatzle. Cover to keep warm.
In a skillet, over medium-high heat, heat 2 T oil. Add the mushrooms and 1/2 tsp salt and cook until lightly browned, about 5 min.



Transfer the mushrooms to a bowl. Then add the remaining oil to the skillet. Brown the beef, approximately 5 min for strips or 10 min for chunks.



Transfer the beef to the bowl with the mushrooms. Add 1/2 c of wine to the skillet and return to medium heat. Simmer, scraping up any brown bits, for about 1 min. Then transfer the wine to the bowl with the mushrooms and beef.


Add the butter to the skillet and melt. Add the onion, brown sugar and tomato paste. Cooke until the onion is soft and lightly brown, about 5 min.



Stir in the flour and cook for 1 min. Whisk in the broth and remaining wine and simmer until thickened, about 2 min. Then add any accumulated juices from the mushrooms and beef.



Stir about 1/2 cup of sauce into the sour cream, then stir the sour cream mixture into the sauce.




Add the mushrooms and beef, let warm through. Season with salt and pepper.


Serve over warm buttered egg noodles or spatzle.


Enjoy!