My friend Susan was my college roommate. Her parents lived a couple of hours from campus. Mine were overseas. There were plenty of occasions when I'd accompany Sue to her home for the weekend, and her family always gave me a big welcome. Her Mom made this stroganoff a number of times. Either they ate it a whole lot, or she made it especially when she knew I was coming. That's the kind of sweetheart she is. Thanks for everything, Susan and Annette.
Over the years, I have made a couple of optional changes, which I will note.
Annette's Beef Stroganoff
2 lbs. lean round steak, cut into 1-inch cubes. (many recipes call for tenderloin. If you use this, you will have to cut the cooking time way back.)
1 large yellow onion, sliced
1 lb. mushrooms
1 pint (or less) sour cream
Beef broth
White wine (optional)
1/4 cup flour
Water
Salt and pepper
Tarragon (optional)
Put two tablespoons oil (high temperature oil like canola) in a saute pan or dutch oven with a lid.
Heat it over medium-high heat.
Brown beef in batches so that it all gets evenly browned. Remove beef to plate.
Saute sliced onion in remaining oil and beef brownings. Add more oil if needed.
When light brown, add mushrooms and saute until lightly cooked.
Put beef back into the pot.
Cover beef/onions/mushrooms with water (or beef broth, or broth mixed with some white wine). The brownings are what gives this its flavor, but if I use just water, I'll add a couple of beef bouillion cubes. At this point, I also add 1 tsp. dried tarragon. If you have fresh tarragon, add a couple of tablespoons chopped instead. I love the flavor that this imparts.
Cover with the lid, and simmer low for 1 1/2 hours. If using tenderloin, simmer 20-30 minutes. Check intermittently and add more fluid as needed. Remove lid and allow sauce to reduce until about 1/2 original amount remains. Remove from heat.
Mix 1/4 cup flour with 1/2 cup cold water or broth. Stir until all the flour is suspended in the liquid. Use a little more liquid if needed.
Slowly add the flour mixture into the pan, stirring constantly. Return to heat and bring to a simmer until sauce is thickened.
Add sour cream. I always use a pint, because I love the way it comes out. I have seen recipes which use as little as 2 tbsp. of sour cream, which would give a very flavorful sauce. You might want to start with 1/2 pint, stir to incorporate it, and then taste. You can always add more if you desire.
Taste and add salt and pepper.
Serve over rice or noodles.
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