Beef Stroganoff!

Beef Stroganoff is definitely one of our family favorites.  It's not exactly a southern dish per se, but it is a dish we have been making and enjoying in our southern family for a long time.  It's not a difficult recipe to prepare, but it does take time.  However, it is well worth it.  

A lot of recipes call for round steak and I have used round steak, but I prefer to use sirloin due to the reduced time it takes for the meat to get tender.  

If you do use round steak, use the top round and plan on simmering the meat for at least 45 minutes to an hour.  I also usually use canned cream of mushroom soup and a can of beef consomme in this, because it gives the best overall results.  I have made it without and I always go right back to using it...because it's better.

I find it funny when I get comments about using canned soups or mixes...usually from people who probably don't do a lot of cooking in the real world by the way...lol.   I am here to tell you that I do use canned soups and mixes of all kinds at one time or another, if they make something taste good.  I do not use convenience items when they compromise the taste of a recipe or the real, from scratch, is easy to make and much better.  I am not an ingredients snob, however.  

I am from the south, where we eat meat from cans and 'cheese' that is so processed it is shelf stable and will probably be good that way for years...lol.  And in some recipes there is just no substitute for Velveeta.   I buy a big ole 2lb. hunk of it about once a month.  I knew a southern family that loved it so much they named one of their kids Velveeta! 

So, if you are put off by a can of cream of mushroom soup in a recipe or a taco mix, you might be in the wrong place or you can leave it out if you want.  Whatever floats your boat.  I won't judge you for not using it, don't judge me for using it.  

 I rarely get these comments, because 99.9% of the folks who read my blog are reading it because they eat and cook a whole lot like me and my family or they are here to learn some new recipes or cooking tips and not to be a fake food critic.  

Now that we got that out of the way, here is what you will need to make this luscious beef stroganoff:

2-3 lbs. of sirloin steak or top round

1 cup flour seasoned with 1/2 tsp. salt, 1/2 tsp. black pepper, and 1/2 tsp. seasoned salt

1 medium onion, diced

1 cup fresh mushrooms, sliced (optional)

1 Tbs. minced garlic

3 Tbs. oil (I use Canola)

2 Tbs. butter

1 can cream of mushroom soup

1 can beef consomme or beef broth ( I prefer the consomme)

2 tsp. Worcestershire sauce

1 cup water

2 cups sour cream

parsley for garnishing

wide egg noodles or rice

Cut the beef in strips about 2 1/2 inches long.  Dredge in the seasoned flour.

Brown the beef in the butter and oil combination. Remove to a plate and saute the onion, garlic and mushrooms.  Add the beef back to skillet. Add the mushroom soup, beef consomme, water and Worcestershire sauce.  Bring to almost a boil, just to bubbling and then turn down to simmer and cover.  Simmer for about 45 minutes, stirring often to be sure it doesn't stick.  Using a nonstick skillet is best for this because it does have  a tendency to stick if you don't stir it every now and then. 

Add the sour cream to the sauce at the very end.  You need to temper the sour cream before adding it by adding a little of the hot mixture to it and mixing it in to bring the temperature up.  If you don't temper it and add it cold to the hot mixture the sour cream will 'break' and will not mix in smoothly.  Warm it back up, but do not let it boil or get too hot. It should be nice and smooth and creamy. 

Serve over wide egg noodles or rice and garnish with chopped parsley. Served with a salad, bread and of course, sweet tea...you have an amazing dinner that will become a family favorite!