Beef Stroganoff with Noodles
Ingredients:
- 2 lbs round steak, cut 1-inch thick
- 3 Tbsp vegetable or olive oil
- 1/4 cup dry red wine
- 1/2 lbs small white boiling onions, peeled
- 1/2 lbs mushrooms, sliced
- 1 garlic clove, minced or pressed
- 3 Tbsp all-purpose flour
- 1 (10.5 oz.) can condensed consomme
- 1/4 cup tomato paste
- Salt and ground black pepper
- 1 dry bay leaf
- 8 oz. dry medium-wide noodles
- 1/2 cup sour cream
- 2 Tbsp chopped fresh parsley
Preparation:
Cut steak across the grain into 1/4-inch thick slices.
Heat 1 1/2 Tbsp of the oil in a wide frying pan over medium-high heat. Add meat, a portion at a time (do not crowd pan); cook, turning as needed, until browned on all sides. Transfer to a 3-quart baking dish. Stir in wine.
Heat remaining 1 1/2 Tbsp oil in pan. Add onions and cook over medium heat, stirring often, until golden, about 7 minutes.
Add mushrooms and garlic; cook, stirring often, until mushrooms are limp. With a slotted spoon, transfer vegetables to baking dish.
Stir flour into drippings in pan; cook, stirring, until flour is golden. Remove from heat and gradually stir in consomme and tomato paste. Season to taste with salt and pepper. Return to high heat and bring sauce to a boil, stirring; pour sauce over meat and vegetables. Add bay leaf, cover, and bake in a 350° F oven until meat is tender to bite, about 1 1/2 hours. if made ahead, let cool; then cover and refrigerate until next day (freeze for longer storage). Reheat before serving.
To serve, in a large pan, cook noodles in about 2 1/2 quarts of boiling salted water until al dente (firm to the bite), about 6 to 8 minutes; or cook according to package directions.
Drain noodles and spoon into center of a rimmed serving dish. Stir sour cream into hot meat mixture. Spoon meat mixture over noodles and sprinkle with parsley.
Servings: 6 Print This Page
