Beef Stroganoff

Best beef stroganoff ever.

Gather the following ingredients:

1 to 1 1/2 lbs. of New York strip or other fine cut of beef
Salt
Pepper
Olive oil
2 (8-oz.) packages of sliced fresh mushrooms
1 can of beef broth, about 2 cups
2 tbls. tomato paste
1 tsp. Dijon mustard
1 package (16 oz.) egg noodles
1/2 cup sherry
2 tbls. flour
1 (16 oz.) container sour cream

 

2 large pots

Cut the beef into 1/2 inch cubes.  Sprinkle both sides with salt and pepper.
- the best this has ever turned out I actually used a beef flank recommended by the butcher who had used the same cut the day before to make his own beef stroganoff.

 

Add 3 tbls. of olive oil to one of the large pots.  Heat over a medium-high heat.  Sauté the beef and the mushrooms together for 3 - 5 minutes.

 

- The meat should be seared, not necessarily cooked through.

 

Stir in the broth, tomato paste, and mustard.

Reduce the heat to low and cover.  Cook for 1 hour.

 

About half an hour prior to the beef mixture being finished start to boil the water for the egg noodles. - Try to time the noodles to finish shortly after the meat.

Stir the flour and sherry into the beef mixture, cook, stir constantly until it thickens.
- Mine never thickens.  I just cook it a few minutes and move on.

Add the sour cream.  Stir.  Turn off the heat.  Add the noodles.  Stir.  Serve.

 

 

Video Link:  http://youtu.be/YSCHfPMzewA