I don’t think this needs any words… but I am going to put it out there anyways. Beef Stroganoff is the mac-daddy of all winter comfort foods. BOOM. That is all the introduction it needs.
1.5 Lbs Stew Beef
1 Cup Sliced Baby Bella Mushrooms
1 Medium Onion; sliced
1- 10.5 Oz Can Beef Broth
1- 10.5 Oz. Can Cream of Mushroom Soup
1 Cup Sour Cream
2 Tbsp. Butter
2 Tbsp Extra Virgin Olive Oil
1/4 Cup Flour; plus 1 Tsp. for sauteing
House Seasoning (Recipe in archives)
Season beef lightly with the House Seasoning (which can be found in my archives). Then coat each piece in flour.
Set up a nice little work area for yourself so that you have everything you need in arms reach.
Pour oil in a large sauce pan over medium high heat.
Add butter and allow it to melt.
Add beef and brown on all sides quickly!
Transfer beef to a plate and cover with foil.
Add mushrooms and onions to the same pan and saute in the oils left behind from the beef.
Cook for about 5 minutes or until the onions are translucent and tender like below!
Stir in 1 teaspoon flour.
Then add the beef along with any juices from the plate.
Add beef broth.
Cream of mushroom soup.
And stir well!
Cover and continue to cook on low for 30 minutes.
Meanwhile, bring a large pot of water to a boil with a bit of olive oil.
Add egg noodles and cook according to directions.
While noodles are cooking, remove the Stroganoff from heat and stir in the sour cream.
Then you are ready to indulge!
To serve, pile noodles in the center of your plate then ladle the Stroganoff on top!