This recipe is pretty versatile in that if you don't use beef, you can certainly substitute chicken and chicken stock. If you are a vegetarian, just substitute in veggie broth and skip the meat altogether. I'll also show you how to make this from scratch without using leftover meat in case you don't have 2 pounds of leftover prime rib on your hand. You know, just in case :)
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| Lotsa sauce! |
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| Little bit of sauce! |
Beef Stroggie
Makes 6 servings
Ingredients:
- 2 pounds of seasoned beef (or chicken) trimmed and cut into 1" cubes (optional)
- 1 package sliced mushrooms washed and cleaned
- 1 small onion diced
- 10 cloves garlic minced
- 1 quart beef stock (or chicken or veggie)
- 1 tbsp red pepper flakes (optional)
- 1 tbsp Italian seasoning (optional)
- Salt and pepper to taste
- 1 cup heavy whipping cream
- 1 cup sour cream
- Noodles or potatoes for serving
- Sliced green onions or chives for serving
How to Make Beef Stroggie:
- Drizzle 1 tbsp of olive oil in a large pot and heat to medium high.
- Brown your meat in batches and set aside. Even if your meat is already cooked, you still need to do this step to lock in the flavor.
- Add in the onion, garlic, mushrooms and seasonings and saute until the onions start to turn translucent.
- Add in the beef stock and bring to a boil.
- Turn to low and simmer until the stock is reduced to about 2 cups of liquid.
- Add in your meat at this point and continue to simmer until you are left with about 1 cup of liquid. It should start to thicken up at this point.
- Add in the cream and sour cream and turn to medium heat. Bring to a light boil for about 10 minutes until the sauce starts to thicken.
- Serve over noodles or potatoes and top with green onions or chives for a bit of freshness.
This is a very rich dish and a little bit goes a long way. Traditional Stroganoff was served over mashed potatoes, but I am a big fan of serving over noodles. Yum, yum, yum! Fat, fat, fat!
Enjoy!
~H&J
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