Simple Stroganoff

I have ALWAYS loved Beef Stroganoff–ever since I was a kid. I have tweaked the recipe over the years, and this is how I make it now.

My husband used to tell me that he didn’t like stroganoff, but he loves the way that I fix it.

Ingredients:

3 tbsp vegetable oil

2 lbs sirloin steak sliced thin

2 large onions diced

3 small boxes sliced white mushrooms

3 green peppers, diced

1/2 cup Dale’s sauce–I use reduced sodium

3 1/2 cups water

2 tbsp tomato paste

2 to 3 tbsp dijon mustard

3 tbsp corn starch mixed with 1/2 cup water

16 oz sour cream

Start by heating oil to shimmering in a large skillet or braiser. Once the oil is hot, add the meat. Cook until brown.

Add diced onion.

Cook until the onion is translucent and add the mushrooms.

Cover and cook until the mushrooms are cooked through and have released most of their moisture.

Add Dale’s sauce and 3 1/2 cups of water, tomato paste and dijon mustard. Simmer for 10 minutes. Add green pepper. Simmer another 15 minutes.

Add the cornstarch and water mixture and stir until the mixture thickens.

Reduce heat and add sour cream.

Adjust seasonings and serve with egg noodles or rice–I prefer noodles.

This is a great meal prep item because it reheats well–just keep the sauce and the noodles separate.