Beef Stroganoff - Everyday Annie

Occasionally I get requests for recipes from readers for something that has not yet been posted on my blog. A few months ago, a reader asked me if I had a good recipe for beef stroganoff. I didn’t, but I did promise to search for one. It took me a while, but I finally got around to trying this dish and we really enjoyed it! Ben definitely liked it more than me because I am just not a beef-lover, but I was a tasty dinner. I’m sure if you like beef, you will like it.

The original recipe calls for crème fraîche, which is basically a variation of sour cream that is typically thicker and less sour than traditional sour cream. I have never been able to find crème fraîche in any grocery store, and this time was no exception. You can make your own using non-ultra-pasteurized heavy cream and buttermilk, but of course the only heavy cream I could find had been ultra-pasteurized. So, I just used sour cream, and it was still fabulous. I added a bit more for a creamier sauce, but you can easily adjust the amount to suit your taste. I might opt to use chopped onions next time instead of leeks because I thought the texture of the leeks wasn’t quite right in this dish, but otherwise this was an easy and yummy meal.

Yield about 4 servings

Ingredients

1½ tbsp. olive oil, divided
¾ lb. top sirloin, cut into strips 1-inch wide and 2-inches long
Salt and pepper, to taste
1½ tbsp. butter
2 leeks, white and light green portions only, cleaned and finely chopped
8 oz. baby bella mushrooms, sliced
2 tsp. tomato paste
1 tbsp. all-purpose flour
1¼ cups beef stock
2-3 spoonfuls sour cream
1 tsp. Dijon mustard
1 tsp. lemon juice
Cooked egg noodles, for serving
Fresh parsley, finely chopped for garnish

Directions

01
In a large skillet over medium-high heat, warm the about half of the olive oil. Pat the beef dry with paper towels and season with salt and pepper. Add some of the beef strips in a single layer, being sure not to crowd the pan. Sauté until browned but still slightly pink on both sides, about 1 minute per side. Transfer to a bowl. Repeat with remaining oil and meat.
02
In the same pan over medium heat, melt the butter. Add the leeks and sauté until lightly browned and tender, about 5 minutes. Add the mushrooms and sauté until nicely browned, about 5 minutes more. Season with salt and pepper to taste.
03
Stir in the tomato paste and cook until well-blended, about 1 minute. Sprinkle the flour over the vegetables and stir to incorporate. Increase the heat to high, add the stock and bring to a boil, stirring with a wooden spoon to scrape up the browned bits from the pan. Boil for 1 minute, then reduce the heat to medium. Return the meat to the pan along with any accumulated juices and cook just until the beef is heated through, about 2 minutes. Stir in the sour cream, mustard and lemon juice and heat just until the sauce is warm. Remove from the heat, serve over egg noodles and garnish with fresh parsley.

Source

adapted from Williams Sonoma