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Beef and Mushroom Stroganoff [UPDATED]

Published 10:42am Tuesday, November 23, 2010 Updated 7:34am Wednesday, November 24, 2010

It seems like when the temps start to get a little colder and it gets dark by 5:30; that I start looking for comfort foods.  My mother was a great cook, and I remember her treating us to stroganoff on cold winter nights.  I dug through her recipe books, and couldn’t find one for her stroganoff – she must have held it in her heart!  So, here’s my own take on how I remember one of my favorite meals.

Beef and Mushroom Stroganoff

Beef and Mushroom Stroganoff

Serves 6-8


2 lb beef tip steak – cut into bite size pieces

1 lb mushrooms, sliced (I used half cremini and half baby bellas)

2 tbls oil

3 tbls beef base

8 tbls flour

3 cups water

1 cup sour cream

1 lb egg noodles, cooked and drained

Salt and pepper to taste

Extra sour cream and chopped parsley, optional for garnish


Start a large pot of water boiling for noodles.

Heat oil in a large skillet.  Add beef pieces and cook until all pieces are browned.  Add in the beef base and stir until well distributed.  Stir in the flour until well distributed, salt and pepper.

Slowly add the water, stirring constantly until well mixed.  Continue to stir until it reaches a boil, it should be thickened.  Add in the mushrooms and cook about 10 minutes longer, or until the mushrooms reduce size by half.  Remove from heat and stir in the sour cream.  Salt and pepper again to taste.

As you add to mushrooms to the skillet, add your noodles to the boiling water, and cook according to package directions.

To serve – put hot noodles in the bottom of a bowl, top with the stroganoff mixture.  Add another dollop of sour cream and sprinkle with fresh chopped parsley and cracked pepper.

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