Whats for Dinner? Quick Steak Stroganoff

Steak Stroganoff

1 ½ pounds of left over steak or roast or 1 pound of ground meat browned or some leftover chicken would be good too!

2 tablespoons oil
½ stick butter
1 large onion sliced and quartered
2 cloves of garlic minced or 1 tablespoon of prepared garlic
1 pound of sliced mushrooms (I used white button and crimini)
3 cups (1 box) beef stock
1 cup water
½ cup flour
1 packet dry onion soup mix
¼ cup catsup
2 tablespoons worchestershire sauce
1 pint (1 16 ounce container or 2 cups) Sour Cream
Prepared Egg Noodles

Lets get started by heating our pan over medium heat and adding the oil. When oil is rippling, add onion garlic and mushrooms and sauté until all liquid is rendered and veggies are dry. This will take about 8 to 10 minutes. Be patient and be careful not to burn. Next add the water to the broth and add the packet of onion soup mix, give it a good stir to combine.

Sprinkle flour over onions and mushrooms and give a good stir. Now the mixture will look gummy and bad, but that is how you want it to look, you are essentially cooking that flour a little so that it will absorb the liquid we will be adding in a minute. Stir to combine then add the beef stock mixture making sure to get all of the soup mixture out of the measuring cup. Mix well with a whisk and let come to a soft boil until thickened. This may take about 5 minutes.

Add your sour cream to a measuring cup or small bowl, spoon some of the hot liquid from the pan over the sour cream, use at least a cup of this liquid. Whisk into the sour cream so that the hot liquid will temper the cold cream and it will not curdle when we add it to the pan. Now turn off the heat and add the sour cream into the pan. Stir with a whisk quickly to combine and you have just made stroganoff sauce!

Now add in your sliced meat and heat through for just a couple of minutes. Serve over some prepared egg noodles or rice and enjoy!