Ah, Beef Stroganoff. One of those dinners that's not very expensive to make, is hearty enough for a winter meal, yet light enough to eat during the warmer seasons. Served over egg noodles with a side vegetable or salad makes it well rounded supper for your family. It is a dish that requires some cooking time due to the cut of meat used. The beef I purchased came from the round cut. That requires searing and braising for at least 2 hours to make sure the beef is nice and tender.
What I love about this dinner is that it is so simple to make and the prep time is minimal. Plus it is easy on the budget when you can get some of the items on sale. I purchased some of the ingredients on sale for this one: the beef, the broth and the egg noodles. Total cost of all items was $13.19. This recipe feeds 6-8 people. Feeds 6 at a cost of $2.19 per person, or 8 at a cost of $1.64 per person.
- 2 pkg. stewing beef (approximately 1 3/4 lbs.) - cut into bite sized pieces.
- 10 oz. pkg. crimini mushrooms - sliced
- 1 1/4 cup frozen pearl onions (dry measure)
- 2 cans beef broth - Campbells
- 1 cup water
- 1/3 cup sour cream
- 2 tbsp. cornstarch - for thickening the sauce
- Olive oil
- Salt and Pepper to taste
- Granulated garlic to taste
- Onion powder to taste
- Broad Egg Noodles - cook to manufacturer's suggestion.
Start by cutting the beef down in manageable, bite sized pieces. Place in a bowl and lightly drizzle some olive oil on the beef. Sprinkle granulated garlic, onion powder and salt and pepper on the meat - all to taste. Mix well to coat the meat.
In a deep skillet or dutch oven over medium high heat add about 1 more tbsp. of olive oil and when it is near the smoking point, add in the beef to sear. Do not over crowd the pan. Sear in two batches if necessary.
When the beef is seared add all of the beef, the pearl onions and sliced mushrooms to the pan. Stir and cook for a few minutes.
|Simmering Away on the Stove.|
Next, add in the beef broth and water. Cover and simmer for about 2 hours.
When the beef is tender, make a slurry with the cornstarch and some water. Turn the heat up and when the mixture bubbles, stir in the slurry until well incorporated and the sauce begins to thicken. Then, turn the heat back down to a simmer and add in the sour cream - stirring or whisking until the sour cream is well incorporated. Allow this to cook for a few minutes more and then it's ready to serve.