Food

Beef Stroganoff A Ranch Favorite

If you have a hard time trying to think of meals for your family, well I am right in your pasture with ya!
Beef Stroganoff has been around for many years and my mom used it as a stapler all the time.  Hence, I did the same as my family was growing up. It is so fast and simple and everyone loved it. 

Over time I made some changes. 

This recipe is one I have added to over and over making my own tastes and herbs we love around the ranch. Of course using the herbs we grew over the summer make it fresh and special.

One note to make… in other recipes they use canned mushroom soup. We really try and stay away from canned items and instead make homemade thickeners. As well as the beef stock, I make my own by adding a gravy thickener.  

The first time I made this I accidently used stew meat. DON’T do that! The meat takes 3-4 hours to get tender. Unless you put this mixture into a crockpot and cook for that time frame it will be delicious. Especially for you busy moms that would be an awesome way to make this recipe.

 

Comfort food this meal is for sure! I hope you find it as delightful as my man does! Keep it fresh!
Enjoy!


Ingredients:

1 lb Sirloin steak cut into cubes

Salt and pepper to taste

2 tbsp olive oil

½ large onion finely diced

1 cup chopped mushrooms

2 carrots finely diced

½ cup brandy

2 cups beef stock

2 tbsp arrowroot powder

½ cup sour cream

2 tsp of Dijon mustard

Cooked egg noodles for serving or you can mash up potatoes to serve over too…both are out of this world

Parsley flakes to sprinkle on top

Beef Stroganoff Ranch Favorite

Directions:

Pour 1 tbsp of your olive oil into skillet. Add Salt and pepper to your cubed steak and add half your batch to the skillet. Fry up until done about 2 minutes.  Set aside and continue with other half. Put cooked meat into a bowl and set aside. Add your other 1 tbsp olive oil and cook mushrooms, carrots until golden brown. Turn off heat and add brandy and beef stock. Stir getting the bottom scraping as you stir. Turn on heat to medium high. Cook until liquid is about a third about 3-4 minutes.  In a small bowl making a roué take ¼ cup of the juice stock from your skillet and put into bowl. Add arrowroot powder and stirring quickly making the roué and pour into your skillet. The mixture should thicken after 1-2 minutes. Turn off heat. Add your sour cream and Dijon stir again. Add your meat and stir until everything is nice and hot.  Pour over your cooked noodles or mashed potatoes and serve with parsley.

Beef Stroganoff Ranch Favorite
Love deeper, talk sweeter,
Lee

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