After a bit of a disastrous start to dinner, we settled on making Beef Stroganoff instead of what I had originally planned. Thankfully, I had also planned Beef Stroganoff for this week so I had all the ingredients and it was a quick recipe.
I had never made it before because my husband does not like mushrooms, which are a main ingredient in stroganoff. I decided to make it but compensated for the eliminated mushrooms with more beef. He doesn’t usually like pasta either but will eat if it has enough sauce, which is perfect because stroganoff has sauce!
It was a simple and easy but tasty and filling meal, which was fine by me! I had a sous chef (my husband!) this time so it was even quicker.
10 oz (300 g) sirloin steak, boneless
1/2 cup sour cream
1/3 cup water
1 tbsp all purpose (plain) flour
1 tbsp tomato paste
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1 beef bouillon cube
1 small onion, sliced
2 garlic cloves, minced
1 tbsp butter or margarine
3 cups hot cooked noodles
Trim fat from meat. Thinly slice the meat into bit size strips. Set aside.
For the sauce, in a small bowl stir together the sour cream, water, flour, tomato paste, mustard, Worcestershire sauce and beef bouillon. Set aside.
In a large skillet cook and stir the onion and garlic in the hot butter or margarine over medium high heat, until soft. Add the meat and cook until it is slightly pink in the center. Add the sauce; reduce the heat to medium. Cook and stir until the mixture is thickened and bubbly. Cook and stir for a further 1 minute and season to taste. Serve over the noodles.
The original recipe called for the meat, onion and garlic to be cooked at the same time but we concluded that while the meat was fine, the garlic needed to cook a bit longer so I have reflected that on the recipe.