Beef Stroganoff

Butter and/or olive oil for frying 
8 ounces mushrooms, sliced 
2 medium onions, diced 
1 (20-ounce) sirloin steak, cut into 1-inch strips 
Flour for dredging 
1/2 cup red or white wine, plus more for deglazing pan 
16 ounces beef stock 
1 pint sour cream 
1 tablespoon Worcestershire 
Salt and pepper 
Egg noodles or rice as an accompaniment 
Garnish: parsley

In a hot sauté pan melt butter and sauté the mushrooms first then add the onions. 
The mushrooms take a little longer. In a separate pan brown strips of sirloin that have 
been dredged in flour. Set aside. When the onions and mushrooms are done, deglaze both 
of the pans with a little white or red wine and combine all ingredients into one pan. 

Add 2 cups beef stock, white wine or water and 1/2 of the pint of sour cream. Simmer 
for 30 to 45 minutes. During the cooking the sour cream will separate and some of the 
butterfat will become visible. This is normal, just stir the pot. Just before serving 
add the balance of the sour cream, stir to combine. Serve over noodles or rice pilaf 
and garnish with parsley. 


Yield: 4 to 6 servings
Prep Time: 20 minutes
Cooking Time: 1 hours 0 minutes

©2001 Private Major of the Army