Beef Stroganoff

I tenderize the beef the way Chinese restaurants do to make the beef very tender


  1. 1 1/2 lbs lean beef
  2. 1 cup sliced mushrooms
  3. 1 (14 1/2 oz) can beef broth
  4. 1 can cream of mushroom soup
  5. 1 medium onion diced
  6. 1-2 cloves garlic chopped fine
  7. 2 tsp baking soda
  8. Olive oil
  9. 2 tsp Worcestershire sauce, or to taste
  10. Salt and pepper
  11. Pinch nutmeg
  12. 1/4 cup sour cream
  13. Flour
  14. Egg noodles


  1. Slice beef into 1/2 by 2in strips, then place in bowl and drizzle with olive oil and baking soda, mix to coat beef, cover and refrigerate for 1 hour

  2. Place beef in a colander and rinse under cold water, pat with paper towels to dry

  3. In a large sauté pan heat a little oil and brown meat on all sides, remove from pan set aside

  4. In the same pan melt 2 tablespoons of butter add onion and mushrooms, sauté until most of the moisture has evaporated, then add garlic and sauté a minute more

  5. Sprinkle with about 2 tablespoons of flour, cook stirring for a minute or two making a roux, add beef broth stirring to release any brown bits from bottom of pan, until slightly thickened then add mushroom soup, Worcestershire sauce, and nutmeg. Lower heat to medium low and simmer 30 minutes or more if you want the beef very tender

  6. Cook egg noodles according to package directions, drain

  7. When noodles are done, stir sour cream into beef mixture, adjust seasoning, serve over noodles

Source: Read Full Article