Italian Style Beef Stroganoff
I’m sure you’ve had this dish before, right? Well you haven’t had it my way- Italian Style! Would you expect anything less? I do make this often. It one of those dishes that comes to mind when I have that container of mushrooms in the fridge and I’m drawing a dinnertime blank.
I use a beef stew meat here, or you can use beef strips, or even buy some top round or bottom round and cut it into cubes. It really doesn’t matter. I may change your cooking time depending on the cut of meat. I also use an entire container of sour cream. I know it sounds like a lot, but I really like the tang. You can use as much or as little as you like to get the flavor and consistency you like. I also add a tad of milk and some broth, so that kind of softens the sour cream taste as well.
This is one of the comforting dishes that is pretty mush everything you’d want to eat all rolled into one! I add some fresh tomatoes and some oregano to give it that Italian flair. I love the meat and the mushrooms with the tangy tomatoes! Don’t forget the luscious creamy sauce. Then it’s all mixed with egg noodles- it just has to be egg noodles. I don’t know why. It just tastes better that way.
Italian Style Beef Stroganoff
Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds beef stew meat
- 10-12 ounces baby portabello mushrooms sliced thin
- 2 medium tomatoes seeded and chopped
- 2 cloves fresh garlic finely chopped
- 1 small onion finely chopped
- 1 16 ounce container sour cream not fat free
- 1 tablespoons flour
- 1/4 cup milk not fat free
- 1/4 cup broth beef or chicken
- 1/2 tablespoon dried oregano
- 1 pound egg noodles
Instructions
- Remove sour cream from fridge and let it come to room temperature
- Over medium to high heat, add 1 tablespoon olive oil in a large skillet/saute pan. Once the oil is hot, add the meat and brown on all sides. Remove from the pan and set aside in a plate or bowl.
- Reduce the heat to medium low. Add remaining olive oil and add the onion and garlic. Saute for a minute or two.
- Add the chopped tomatoes. Cook the tomatoes down about 5 minutes.
- Add the sliced mushrooms, oregano and salt & pepper. Saute for about 5 minutes.
- Sprinkle one tablespoon of flour over top of the mushrooms. Mix until the flour is incorporated.
- Add the milk and broth. Mix.
- Add the meat back to the pan (plus all the juices that have collected with it).
- Cook on medium heat until the meat is tender. This should take about 15 minutes or so (this also depends on the cut of meat you use). Season with salt & pepper if needed.
- Meanwhile cook your egg noodles.
- When the meat is tender, remove the pan from the heat. Preferable away from the oven. I just put it on my nearby counter top on a trivet. Slowly add the sour cream and mix gently. You don't want it to curdle.
- Mix until you have a creamy sauce. Add salt & pepper to taste.
- Add the sauce to your egg noodles in a large serving bowl, or add the egg noodles right into the pan! Mix gently. Top with some extra oregano if desired.
