Back in college I used to eat frozen dinners all the time, and this was one of my favorites. Thankfully, I’ve learned to cook since then and no longer shop in the frozen meals section. But I was craving beef stroganoff the other night and thought I could make it myself! You can use practically any beef for this. I used the “boneless family steak” cut from the 40% off clearance meat section of my grocery store. I have no idea what cut of beef “family steak” is, but when I figure it out, I’ll let ya know! You can use top sirloin or ground beef for that matter in this recipe.

Ingredients:
1 sweet onion
1 package of mushrooms (8 oz – 10 oz)
2 cups beef broth (about 75% of a box)
2 garlic cloves
1 stick of butter
1-1.5 lbs beef
12 oz (1 bag) egg noodles
4 T flour
Splash of worchestishire sauce
Splash of wine (optional)
Splash of heavy whipping cream (optional)
Salt and pepper

1. I forgot to take a picture (oops), but take about a tablespoon of butter and melt it in a hot skillet for your steak you’ve seasoned with salt and pepper. Cook your steak until pink in the middle, then take out and let it rest. Leaving the juices in the pan, now throw in 1/2 of your butter and chopped onion and cook for about ten minutes. I like to let the onions go first so they get a little golden before adding the mushrooms.

2. Now add your mushrooms, garlic, a few dashes of Worchestishire sauce, the rest of your butter, and salt and pepper. Cook for another ten minutes or so until everything is golden and delicious.

3. Are you drinking wine while making dinner? Lean over your sauté pan and spill some wine from your cup into the veggies and deglaze your pan. If not, you can skip this part, but it makes it soooo yummy 🙂 Oh, hello Mr. Box!

4. Now add your flour to the pan and stir around for 3-4 minutes. You want the flour to thicken up your veggies and cook a little bit before adding your liquid.

5. Now add 2 cups of beef broth and allow this to come to a boil. While you’re waiting for this to happen, go slice up your steak into this bite sized strips.

6. Once it’s boiling, add your steak strips to the pan and turn the heat down to a simmer. This will continue to cook the meat and make the meat tender. Also, it gives the flour a chance to thicken up the sauce. Allow to simmer 20-30 minutes. Now is a good time to start your noodles if you want everything to come out at the same time.

7. Lastly, and this is optional, add a splash of heavy whipping cream to your pan. It’ll take this sauce into a creamy heavenly perfection. Ahh, so good 🙂 If you don’t have heavy whipping cream, a few dollops of sour cream will do or 1/2 and 1/2. Or you can omit entirely if you’d like. Taste for salt and pepper needs before serving over egg noodles. It’s so perfect 🙂