Quick Beef Stroganoff

Easy Beef Stroganoff

This recipe is really fast and easy to make. By the time the water has come up to boil and the pasta is cooked the whole dish is ready to eat.  It’s also a great way to use left over tritip or steaks.  You can also make this vegetarian by using portabella mushrooms and vegetable stock.

1 pound egg noodles
1 pound steak, sliced into small strips
1/2 pound mushrooms, sliced
1/2 medium onion, sliced
1 clove garlic, minced
1 cup red wine
1/2 cup sherry (or vermouth)
1/4 cup worcestershire sauce
1 cup beef stock
1/2 cup sour cream
lots of black pepper
chives to garnish if desired

Boil noodles according to package instructions. Saute mushrooms, onions and garlic in a little bit of oil. If beef is raw cook with the mushrooms. Once the mushrooms are a little brown add wine, sherry, worcestershire sauce, beef stock and black pepper. Reduce down for about 10 minutes on a low flame or burner. Once the noodles are cooked add sour cream to mushrooms and also add meat if it is already cooked. Toss noodles and meat/mushroom mixture, let sit for 5-10 minutes to thicken some and serve, garnishing with chives if desired.


3 Responses

  1. OMG, that looks so good. I’ll be making that tomorrow night. It looks like an economical meal also. I can also make extra or make it on a Sunday, and freeze it. Sweet.
    What’s for dinner tomorrow?

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