Easy Beef Stroganoff Recipe

This easy beef stroganoff recipe has the most mushroomy “Twist”.

2 pounds (1 kg) beef chunk roast (or round steak or ground beef)

4 ounces (130g) butter

1 large onion, sliced

1 large carrot, sliced

1/4 tablespoon all-purpose flour

1 teaspoon prepared mustard

1 can 6 ounce (200g) sliced mushrooms, drained into cup

1 ½ cups condensed beef broth, preferable salt free (or I prefer juices from mushrooms and added water up to a full amount).

1/3 cup sour cream

1/3 cup white wine

salt, pepper to taste

2. In a large skillet over medium heat, melt the butter and brown the onion. Then add the carrots and brown them with the onion.

3. Add beef strips or ground beef quickly and continue to cook for another 3-5 minutes, stirring constantly.

4. Stir the flour into the juices on the empty side of the pan. Pour in beef broth or mushroom juices and bring to boil, stirring constantly.

5. Lower the heat add mustard and stir. Cover and simmer for 1 hour or until the meat is tender.

6. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly and add salt and pepper to taste.

7. Serve on top of egg noodles or as I prefer on top of mashed potatoes.

My flavorful “Twist” for this recipe: take 5-7 dry shiitake mushrooms (you can buy them in every supermarket in oriental alley). Soak them in 1 ¾ cups boiling water for at least 30 minutes. Use this liquid instead of broth. It gives the unforgettable mushroomy flavor to the easy beef stroganoff recipe. You can cut the mushrooms and add them too. It will give an extra texture to the dish and it works perfect with the beef .

To add intriguing “Twist” to this recipe just stuff sourdough bread with the beef stroganoff. Take all soft interior out and stuff the hard part.

Cheers,
Victoria Paikin

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