Beef Stroganoff

Beef Stroganoff

½ lb. bottom round, sirloin or whatever cut you choose steak cut into thin strips and then cut into bite sized cubes, season with salt, pepper and garlic powder

½ - ¾ onion, diced or chopped

8 oz. mushrooms, diced or sliced (your preference on size/shape)

2 cloves garlic, minced

2 Tbsp oil

1 Tbsp butter

½ Tbsp. tarragon

1 tsp. parsley

¼ tsp. salt and ¼ tsp pepper or to desired taste

1 tsp. Worcestershire sauce

1 tsp cornstarch

¼ cup cold water

1 cup beef broth (or 1 cup water and 1 tsp beef bouillon powder or cubes)

8 oz. sour cream

Heat oil in medium skillet over medium – medium/high heat

Add onion and sauté until translucent and reduce heat to medium

Add butter, garlic and mushrooms, tarragon sauté about 3 minutes or until tender, remove and set aside reserving any pan drippings and excess oil

In same pan, add Worcestershire sauce, brown seasoned steak pieces 3-5 minutes just until brown

Add in beef broth and parsley, salt, pepper, and onion/mushroom mixture, bring to a boil, reduce heat, cover and simmer about 10 minutes

Stir and dissolve cornstarch in cold water, add to simmering mixture stirring constantly, bring to a boil for one minute, reduce heat and stir until thickened

Remove from heat, stir in sour cream

Serve over pasta, rice or mashed potatoes

*** I pretty much always serve over egg noodles and a side of corn.  I end up mixing the corn into the stroganoff on my plate, so sometimes I add ½ can or 1 cob of corn kernels ***