Recipe Background
He's a picky eater, so if he likes something, you know it has to be really good! Grandpa's Favorite Stroganoff is so delicious that we know you'll grow to love it, too! He doesn't even wait for Grandma to get in the kitchen, he quickly whips up the creamy, beef-and-mushroom-ladened sauce, then adds it atop his other favorite (tender egg noodles) to create the perfect combo and comfort meal for anyone. Grandma has quickly grown to love the days when Grandpa's Favorite Stroganoff is on the menu. You know?! Because she's never going to argue about a day off from the kitchen, great food, or a handsome guy that can cook!
He's a picky eater, so if he likes something, you know it has to be really good! Grandpa's Favorite Stroganoff is so delicious that we know you'll grow to love it, too! He doesn't even wait for Grandma to get in the kitchen, he quickly whips up the creamy, beef-and-mushroom-ladened sauce, then adds it atop his other favorite (tender egg noodles) to create the perfect combo and comfort meal for anyone. Grandma has quickly grown to love the days when Grandpa's Favorite Stroganoff is on the menu. You know?! Because she's never going to argue about a day off from the kitchen, great food, or a handsome guy that can cook!
Ingredients
- 2 1/2 cups pappardelle egg noodles
- 1 tablespoon vegetable oil
- 1 (1-pound) beef flank steak top sirloin, or leftover roast beef, sliced into bite-size strips
- 2 tablespoons butter
- 2 cups brown mushrooms sliced
- 1 medium onion diced
- 1 tablespoon garlic minced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1/2 cup heavy cream or half-and-half
- 2 tablespoons sour cream
- 1/2 tablespoon Dijon mustard can substitute ketchup
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- fresh parsley to taste, chopped, for garnish
Directions
- In a large pot of salted, boiling water, cook the egg noodles, according to the package directions. Drain the noodles well and cover to keep warm.
- While the noodles are cooking, in a large skillet over medium-high heat, add the vegetable oil until it is sizzling hot, about 1 minute.
- Add the flank steak strips to the heated vegetable oil and sauté until they reach an internal temperature of at least 135 degrees F for medium-rare, about 3-4 minutes.
- Transfer the cooked flank steak strips to a plate.
- In the same skillet over medium-high heat, melt the butter until it starts to bubble, about 1 minute.
- Add the mushrooms, the onions, and the garlic to the melted butter and sauté until they are golden-brown and tender, about 3-4 minutes.
- Add the flour to the mushroom mixture and cook, stirring constantly, about 1 minute.
- Add the beef broth, the heavy cream, the sour cream, and the Dijon mustard to the mushroom mixture and stir until it is smooth.
- Bring the sauce to a simmer and cook, about 2-3 minutes.
- Reduced the heat to medium. Add the cooked flank steak strips to the sauce and season with the salt and the black pepper.
- Simmer the stroganoff, stirring constantly, until the meat is heated through and the sauce thickens to the desired consistency, about 3-4 minutes.
- Plate the stroganoff over the cooked noodles.
- Serve the stroganoff garnished with the parsley.
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