My mother used to make this for us growing up and we would never have left overs. There is something about stroganoff that you get seconds and thirds and sometimes fourths.
My goal is to make an excellent stroganoff. To start out with I went with a very basic recipe and I will expand from there. Take 1 Sirloin Petite Steak cut into 1/4" strips 1/2 Med Yellow Onion 3TBS Butter 1 Cup Crimini Mushrooms Parsley Flakes 1 tsp Salt 1 tsp Pepper 3 Cups Sour Cream 6 cups Egg Noodles In a stock pot get some water boiling for your noodles.
Put a large skillet on a burner and turn it to about medium low. Cut your beef and mushrooms and onions. Turn your pan up to medium high. After a minute pour a splash of oil and a tbs of butter into the pan and let it get hot. Water should be boiling now so add your egg noodles to the stock pot. Toss your steak strips into the pan much like you would cook bacon. After only 30 seconds flip them. We're just searing the meat not trying to make leather here. Pull the steak out after another 30 second and set aside in a bowl.
Put another TBS of butter in the skillet and toss in your onions into the skillet ... leave all the juices in the pan. When the onions just start to turn clear toss in your mushrooms. Mushrooms take very little time to cook before they start turning mushy so only cook them for a minute or two depending on how thick you made them. Once your mushrooms are mostly cooked add your sour cream, salt and pepper, and turn your heat down to low ... you want to simmer.
While this is simmering your noodles should be done, drain and then put back into the stock pot and toss in your last TBS of butter and mix the noodles with it. Keeps them from sticking. set the stock pot aside and cut your steak strips into edible bites and then toss those into the skillet and turn of the heat and mix. The steak is cooked you don't want to cook it more you're just coating the steak with the sauce you just made. Pour the sauce into the stockpot and mix everything until coated.
Place into an oven safe dish, sprinkle parsley flakes on top and pop into the over for about 20min. Remove from oven, let cool for 5 min then serve. Ok So the notes on this attempt ... WAY too much noodles. I would cut back the Noodles to 4cups and it won't seem so dry. The steak should be marinated in something ... not sure what but I am thinking a little garlic, some pepper, some sort of sauce, Maybe Worcestershire Sauce. I'll do another attempt soon!
