While this isn’t my most favorite dish, it is one of J’s most favorite dishes and he’s been searching for a good recipe for a while. He found this one from Big Oven ending the search. Extremely filling and comforting, with a few tweaks this is hands down the best Beef Stroganov recipe. Originally fearful of the nutmeg addition, it added a flavor depth that made the whole dish.
Ingredients:
2 Boneless Sirloin Steaks, sliced thinly
1/2 cup flour
1 medium onion, sliced thinly (we used a mandolin)
2 tbsp. extra virgin olive oil
3 cloves garlic, minced
2 cups beef stock
1/2 teaspoon paprika
1 teaspoon nutmeg
1 teaspoon Seasoning salt
1 teaspoon fresh ground pepper
1/2 cup sherry
1 can sliced mushrooms, drained
1 cup of sour cream
egg noodles
Fresh parsley chopped
Directions:
Heat olive oil in pan. Coat sliced meat in flour and cook until brown. Add onion and cook for 5 minutes until slightly softened. Add garlic and cook until fragrant, about 1 minute. Add beef stock and bring to a boil. Add paprika, salt, pepper and nutmeg. Simmer until meat is tender, approximately an hour. Add mushrooms and sherry and simmer about 10 more minutes. Turn off stove and fold in sour cream. Let dish reheat gently and spoon over egg noodles. Garnish with fresh parsley.
My opinion:
I usually find Beef Stroganov to be too heavy, too filling and too much everything. This dish isn’t too much of anything. It’s flavorful without being overwhelming.