My cousins Mickey Lynn and Sharon asked for a beef stroganoff recipe. I smiled and thought how can you possibly go wrong when your taste bulbs are hankering for a succulent piece of beef in a creamy sour cream sauce.
Jacque Rose’s county girl’s best stroganoff recipe goes like this: 1 1/2 pound beef sirloin, 1/2 inch thick, 8 ounces fresh baby portabella mushrooms wiped off with a damp paper towel then sliced, 2 medium white onions, sliced, 2 garlic cloves, minced, 1/2 cup butter, 1 cup brandy, 1 cups beef stock, 1/2 teaspoon chicken flavored bouillon, 1 teaspoon Worcestershire sauce, 1 teaspoon yellow mustard 2 bay leaves, 1/4 cup flour, 1 1/2 cups sour cream, 4 sprigs flat leaf parsley, chopped, 3 cups cooked egg noodles. Here you go Sharon: Cook noodles according to the package directions, drain and set aside. Melt butter in a cast iron skillet, add onions and mushrooms. Cook until the onions start to sweat, that takes around 7 minutes. Remove from the skillet and set aside. Add approximately 1 tablespoon of oil to the skillet. Increase the heat add the meat. Fry the meat for about 4 minutes. Add the brandy, cook the alcohol off, add the stock, and the rest of the ingredients except the sour cream and parsley. Add the onions and mushrooms back into the skillet, bring to a boil. Fold in the sour cream. Remove from the heat add the parsley. Serve over the noodles.
When are y’all preparing beef stroganoff? Do any of the rest of you have a dish you would like to see on the blog or your very own beef stroganoff recipe to share. Come on talk to me.