Wednesday, November 14, 2012

Battle of Stroganoffs!

   Some time ago I posted a recipe for a "Polish version" of beef Stroganoff, which you can find here. Ever since I found out that this version wasn't the original, I wanted to make a "real" one and compare it with ours. So today's post is all about original and traditional beef Stroganoff with mushroom and sour cream... and I have to admit it's pretty good! Here is the recipe (serves about 6)


*  1 lb egg noodles
*  1 lb thinly sliced beef sirloin steak
*  1 large onion, chopped
*  1 large container (16oz) mushroom, sliced
*  2 cups beef stock
*  Worcestershire sauce
*  2 cups fat-free sour cream
*  1 tbsp corn starch
*  1 tbsp olive oil
*  salt and pepper


1. Cut slices of sirloin steak into a bite size pieces.
2. In a Dutch oven, heat the olive oil and brown the beef.
3. Add chopped onions, slices mushroom, salt and pepper and cook for 5 minutes.
4. Add beef stock and Worcestershire sauce and cook everything for about 30 minutes until sauce reduces by half and beef becomes tender.
5. Add corn starch, cook for 2-3 minutes until the sauce thickens, add sour cream, bring to boil and it's done!
6. Serve it over cooked egg noodles.

   Creamy, tangy and delicious. I don't know which version I like better, the Polish one or the original. It's a close call. Serving it with egg noodles might be the deciding point (since I am a pasta junkie).


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