This video is absolutely MENTOS…I mean MENTAL.
This super simple Beef Stroganoff has absolutely nothing at all to do with any of the four ingredients in that video.
What it has to do with is tender beef and mushrooms in a creamy, dreamy tomato and onion scented sauce piled over buttery noodles.
Coke on the side is optional. Maybe even Nutella. Just keep those other two video ingredients off of the dinner table. :)
1 pound beef tenderloin or top sirloin, cut into 1-inch cubes
1/2 teaspoon paprika
4 tablespoons butter
1 can (14.5 oz) low-sodium beef broth
1 can (8 oz) tomato sauce
1 package (1.3 oz) onion soup mix
8 oz sliced mushrooms
1 pound egg noodles
1/4 cup chopped parsley
1 tablespoon flour
1 cup sour cream
1. Season the beef cubes all over with some salt and the paprika.
2. Melt 2 tablespoons of the butter in a 4-quart saucepan over medium-high heat. Add the beef cubes and cook, stirring, until browned on all sides, 2 to 3 minutes. Reduce the heat to medium.
3. Pour 1/4 cup of the broth into a measuring cup and set aside.
4. Add the remaining broth to the beef, along with the tomato sauce, onion soup mix, and mushrooms. Season with pepper to taste.
5. Bring mixture to a boil, stirring, then reduce the heat to low and let simmer, uncovered, until the stroganoff thickens and the beef and mushrooms are cooked through, 20 to 25 minutes.
6. Meanwhile, bring a large pot of water to a boil over high heat. Stir in the egg noodles. Reduce heat to medium and cook the noodles, uncovered, until al dente, 7 to 8 minutes. Drain.
7. Toss the noodles with the remaining 2 tablespoons of butter. Stir in the parsley. Cover to keep warm and set aside.
8. In a small bowl, combine the flour with the reserved 1/4 cup of beef broth and whisk until free of lumps. Pour the broth slowly into the hot beef mixture, stirring constantly.
9. Spoon 1/2 cup of the hot beef mixture into a small bowl. Add the sour cream and stir until blended.
10. Pour the sour cream mixture into the stroganoff and stir to combine. Raise the heat to medium and cook until the liquid almost boils.
11. Serve the stroganoff spooned over the buttered noodles.
Recipe from The Dinner Doctor by Anne Byrn
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