A vintage dish that’s tasty and simple to make!
- 3/4 lb. roast beef (top round) sliced into strips
- 2 cups broad egg noodles
- 3/4 cup beef broth
- 3/4 cup cold water
- 1 1/2 tbsp. all purpose flour
- 1 1/2 tbsp. olive oil extra light
- 1 medium yellow onion sliced
- 6 oz. mushrooms sliced
- 1/4 cup sour cream
- salt and pepper to taste
Prepare the egg noodles per package instructions.
If I am not using leftover roast beef, I'll buy a thick slice of top round from my local butcher or grocer. Cut the beef into strips.
Slice the mushrooms and onions.
Stir the flour into the cold water until all lumps are gone.
Saute the mushrooms and onions in the oil on a 12 inch fry pan. Add the beef and cook for another 3 minutes, stirring often. Remove mixture from the pan and set aside.
In the drippings add the beef broth and water flour mixture. Stir over medium heat until the mixture thickens. Add the sour cream and salt and pepper. Stir for another minute until it all blends together. Finally stir in the beef mixture, and heat for another minute.
Drain the pasta and portion it onto 2 plates. Spoon the stroganoff onto the egg noodles, and garnish with some chopped parsley.
Did you know: From it's Russian Empire roots, beef stroganoff or variations of it are enjoyed worldwide. From "Down Under" to the Nordic countries, from the Orient to the Americas people enjoy this dish. Me too.