Grandpa’s Country-Style Beef Stroganoff

My husband loves anything with the word steak in it. So whenever I make this, I call it steak casserole instead of beef stroganoff. He gets so happy when he knows that’s what cooking, he rushes right home from work as soon as he can. If there are any leftovers he always asks that I pack them up for him for lunch the following day. I never get any leftovers but they must be pretty good if he always wants them. Check out what they are saying about this recipe over at The Pioneer Woman:

“Oh yum! Perfect for this snowy winter day!”

A beef stroganoff meal like this will always warm and comfort you…any time of the year!

 

Ingredients

1 pound Sirloin Steak, Cut Into Cubes

Kosher Salt And Black Pepper To Taste

2 Tablespoons Olive Oil

1/2 whole Large Onion, Finely Diced

2 whole Carrots, Finely Diced

8 ounces, weight Cremini Or White Button Mushrooms, Stemmed And Halved

1/2 cup Brandy

2 cups SwansonBeef Stock

2 Tablespoons Argo Cornstarch

1/4 cup Daisy Sour Cream, Room Temperature

1 teaspoon (heaping) Dijon Mustard

Cooked Egg Noodles, For Serving

Minced Parsley, For Serving

 

 

Instructions

Season the steak with salt and pepper, then heat 1 tablespoon of the olive oil in a heavy skillet over medium high heat. Add half the meat to the pan and brown it quickly, about 2 minutes.

Remove the first batch to a bowl and cook the rest of the meat. Remove and set all the meat aside.

Add the remaining 1 tablespoon olive oil to the pan and add the onion, carrots, and mushrooms. Cook until the mixture is deep golden brown, about 5 minutes.

Turn off the heat and add the brandy and add 2 cups of the stock. Stir, scrape the bottom of the pan, and turn the heat to medium-high. Cook to reduce the liquid by about a third, 3 to 4 minutes.

In a small pitcher, make a slurry by mixing the remaining 1/4 cup stock and the cornstarch with a fork. Pour the slurry into the skillet and cook until the sauce thickens, about 1 to 2 minutes. Turn off the heat. Stir in the sour cream and Dijob.

Add the beef and stir over low heat until the mixture is nice and piping hot. Taste and adjust seasonings as you like.

Serve over cooked noodles and sprinkle with parsley.

 

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Quick Tip: Make with pork chops.
Thanks again to The Pioneer Woman for this classic recipe.