Episode 11: Wisconsin- Beef Stroganoff

For me, there is no better dish on a cold, soggy day than beef stroganoff. This was a dish my parents would make for my brother and I and we loved it! Beef and mushrooms are always a perfect pairing for me and, as you now know, I love sour cream. If you don't get this reference, checkout our Wisconsin episode for my sour cream song. 

Ingredients:

2 lbs beef stew meat, about 1 inch chunks
1 onion, julienned
2 cloves garlic, smashed and minced
8 -10 oz. sliced mushrooms
1 cup flour
1 cup dry wine (red or white)
16 oz. beef broth
3 tablespoons cooking oil
1 tablespoon Worcestershire sauce
1 cup sour cream
salt & pepper
garlic powder

Put your flour into a plastic bag (be sure there are no holes) and season with salt, pepper, and garlic powder. Shake to combine. Then add your beef and shake, to ensure beef gets a full coating. Set aside. 

Prep your onions, garlic and mushrooms.

Heat up your oil in a large saucepan over medium-high heat. Remove beef from the excess flour and put into the pan. Allow to brown for at least 4 minutes before stirring, we want to keep as much flour on the meat as possible. Carefully stir meat so it is evenly browned on all sides. If you seem to have excess oil, put a little of the meat flour in to absorb it, this will help your sauce thicken and not get too greasy. 

Add in onions, garlic and mushrooms, sauté until soft. Next turn up your heat to high and add in the wine; the higher heat will help cook off the alcohol and give it a better flavor. Once the wine has reduced by half, turn heat back down. Next, add the Worcestershire sauce and beef broth. 

Reduce heat to a simmer for at least 30 minutes and stir occasionally. We want our sauce to thicken up and the flavors to meld together. Once you have a desired thickness, turn off the heat and allow it to rest and come down in temperature slightly, we don't want our sour cream to break when it's added. 

Boil your egg noodles (or whatever you prefer) until al dente and drain. When they are done, add sour cream to the stroganoff and stir until it is fully incorporated. Garnish with fresh chopped parsley, if you have some. 

Enjoy!