- 2 tablespoons olive oil
- 1/4 cup butter
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 2 teaspoons ground black pepper
- 2 1/2 pounds beef stew meat, cubed
- 1 cup white wine
- 1 large onion, cut into 1/4-inch strips
- 1 large clove garlic, minced
- 1/2 cup ketchup
- 1/2 cup Worcestershire sauce
- 4 (4 ounce) cans button mushrooms, undrained
- 1 (16 ounce) container sour cream
- 1 (16 ounce) package wide egg noodles
- Heat olive oil and butter in a large, heavy pot or Dutch oven over medium heat. Combine flour, salt, and black pepper in a bowl and toss beef stew meat in seasoned flour. Brown the beef in the hot oil and butter, stirring often, and remove meat from pan.
- Pour white wine into pan and scrape up and dissolve any small bits of browned food; stir onion and garlic into white wine. Cook until onion is translucent, stirring often, about 5 minutes. Return browned beef to pan. Stir ketchup, Worcestershire sauce, and juice from canned mushrooms with beef mixture. Reduce heat to low, cover pan, and simmer until beef is tender, about 3 hours.
- Mix button mushrooms and sour cream into beef mixture and heat through, about 5 minutes.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain. Serve Stroganoff over cooked egg noodles.
05/23/2018
recipepes.com
Diane's Beef Stroganoff, recipe
PT15M
PT1H
5
455 calories
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