Beef Stroganoff

I finally made beef stroganoff. It was DELICIOUS! Keep in mind, this is my version of beef stroganoff, made how I like it.

I will have a few tweeks at the end that I plan on making next time!

I used my left over roast beef for this, although you could brown up beef or burger if you don’t have left over roast beef or steak. Amounts are negotiable!

Beef Stroganoff
3 cups diced left over roast beef
1 16oz package sliced mushrooms
1 medium onion
2 large cloves of garlic
3 bouillon cubes
3 cups water
2 tbs flour
1 cup sour cream
1 lb egg noodles
1 tbs butter
1 tbs olive oil

Boil water and cook egg noodles till al dente.

In sauce pan, melt butter and olive oil and add mushrooms, onions, and garlic. Saute till brown and soft, season with salt and pepper. Pull the mixture off of the stove and place into food processor and blend with one cup of hot water and bouillon cubes. Meanwhile, toss the beef with the flour and add to the pan to heat through. Add the pureed mixture to the beef, add 2 cups more water and bring to a boil. Remove from the heat, add in the sour cream, and mix with the noodles. Let sit for 5 minutes and serve!

I puree the vegetables as I really like the flavor of mushrooms, but have not been able to get past the texture of them. If you dont want to puree, don’t, won’t hurt my feelings!

Next time I would omit the flour and use 1-1 1/2 cups less of water, and up the mushrooms and the onions and the garlic. I would also add fresh parsley at the end.


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