Let me be honest; there are days when I can barely find the time to brush my teeth and then there are days when I make beef stroganoff. There’s no in between. Shitty hygiene or homemade Belgian waffles. Disheveled zombie or hand rolled gnocchi. My days are consistently polar opposites and with a full time job, three young kids and a family business, I often feel like I’m on the fucking Titanic. I applaud the women who can do it all with effortless ease but I’d be lying if I said that I was one of them. (Side note: if, like me, you hide in your laundry room to cry sometimes, I suggest visiting the drink portion of this blog and making a cocktail.) Anyhow, luckily today was a beef stroganoff kind of day. For this meal, I used a Food Wishes recipe by Chef John with just a few modifications. The changes I made had zero to do with the quality of Chef John’s recipe and everything to do with what I had available in my pantry. For those of you who aren’t familiar with Chef John, I’ve linked his Youtube page HERE. Check him out, he’s the shit. Scroll below to find this easy and delicious Beef Stroganoff recipe.
Here's what you'll need:
- 1 tbsp. of vegetable oil
- 2 lbs of beef roast, sliced into thin strips (I used eye round but there are definitely better cuts of meat)
- Salt and pepper
- 1 tablespoon of butter
- ½ a large onion, sliced
- 1 cup of sliced mushrooms
- 2 cloves of garlic, minced
- 1-2 tablespoon of flour
- ½ cup of white wine
- 2 cups of beef broth
- ½ cup of sour cream
- Fresh parsley, chopped
Here's what you'll do:
- Heat oil in large skillet on high.
- Season sliced beef with salt and pepper and add to pan.
- Once the beef has nicely browned, removed from pan and set aside.
- Turn heat down to medium and add butter. Swirl the butter in the pan to mix with the juices left over from the beef.
- Add mushrooms and onion. Sauté until brown.
- Add garlic and stir in 1-2tbsp of flour.
- Add white wine and beef stock.
- Once the juices have come to a simmer, add the beef back to the pan.
- Reduce to low heat and cover. Let simmer for at least an hour.
- Once meat is ready, add sour cream to pan and stir.
- Serve over yolk noodles of your choice. (As you can see, I stirred the noodles directly into the dish once it was ready because I found it easier to serve however it probably would have looked prettier the Chef John way.)
- Garnish with chopped fresh parsley.
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