For the past several weeks, I’ve had my French Onion Beef Stroganoff on the menu for a week-night meal. So many things kept getting in the way (mainly forgetting to thaw out the meat the night before). Work has been so hectic, the thought of getting up early to get dinner going in a crock pot just wasn’t happening. Which might explain why I kept forgetting to thaw the meat in the first place!
Saturday Hubby and I went to the market (as we do every Saturday), and the rest of the day was spent “puttering” about the house. It seemed the perfect day to make Stroganoff on the stove-top. Stove-top stroganoff, while still “slow” cooked, cooks up faster than the crock pot method. A Saturday spent at home seemed the perfect day to make a big pot of yummy French Onion Stroganoff.
I’ve talked often about “tweaking” recipes – and my own are no exception. Recipes are always a work in progress, evolving all the time. Occasionally the evolution will take a step backwards – something “new” added to the mix just doesn’t work as planned, but that okay – it’s a learning experience. Most of the time, the evolution is an improvement. The little tweaks added to this version of my stroganoff can easily be adapted to the crock pot recipe.
I’ve added dried minced garlic to the mix. I added the mushrooms at the end rather than the beginning (so the mushrooms are still firm, and full of flavor). The butter has been eliminated, using olive oil instead to brown the meat. All of these changes can be part of the original recipe.
French Onion Beef Stroganoff
2 lbs Top Round steak cut into thin strips
4 tablespoons (approximately) olive oil, divided
3-4 Tablespoons Flour for dredging
Salt and fresh ground pepper to taste
3-4 Tablespoons dried Minced Garlic Seasoning
1 Can French Onion Soup
1 can mushroom soup
3/4 of Soup Can full of Milk
Additional Mushrooms, if desired, rinsed and sliced
½ cup sour cream
3-4 Tablespoons milk (approximately)
1 Lb Egg Noodles, cooked
TO MAKE STROGANOFF: In a large pot or dutch oven, heat soups and the can of milk to a boil, stirring constantly. Reduce heat to to low (gentle simmer).
Lay steak on a cutting board. Season well on both sides with salt, pepper and minced garlic. Cut meat into thin strips, about 2 inches long and 1/4 to 1/2 inch wide. Divide the meat into two “piles”.
Heat a non-stick skillet over medium heat, swirl a little olive oil into the pan and warm.
While pan is warming, place half of the meat strips into a zip-lock bag with the flour. Shake to coat well. Remove strips, shaking off excess flour (remember, you have another batch of meat to coat in the flour).
Brown strips on both sides. Place into pot with the sauce, stir to blend well.
Add more olive oil to skillet, swirling around. Place second batch of meat into bag with flour, shake to coat well. Empty contents of bag into skillet, this time flour and all. Brown meat on both sides, and transfer to pot.
Cover and allow to simmer on stove top for about 2 hours, or until meat is fork-tender. Check about mid-way through cooking, giving the pot a good stir.
Once the meat is tender, wash mushrooms. Remove stems and slice. Add mushrooms to stroganoff.
Measure sour cream into a 1-cup measuring cup. Add a little milk to thin sour cream (it should resemble “thick” milk, but with a pouring consistency). Pour sour cream into stroganoff. Turn up the heat slightly, and continue to cook uncovered, while the egg noodles are cooked. (Now would be a good time to make the noodles).
TO COOK NOODLES: Fill large pasta pot with salted water. Heat on high to rapid boil, lower temperature to a rolling boil and maintain until ready to use.
Place pasta into boiling water. Cook for about 7 minutes or until al dente, stirring occasionally to keep the pasta merrily “dancing” in the water. Drain pasta well, transfer to serving bowl.
To serve, place pasta onto individual plates. Top with Stroganoff and enjoy!