Beef Stroganoff
Comfort is key when it comes to Beef Stroganoff! This recipe may have been wildly popular during the 1950s -1970s, but we can assure you that everyone can use a classic meal like this every once in a while. Member's Mark™ Beef Bouillon adds even more flavor (and ease) to this satisfying dish.
Ingredients
- 1.2 lbs Boneless ribeye
- Member’s Mark™ Sea Salt and Member’s Mark™ Black Peppercorn Grinder to taste
- 2 tbsp Vegetable oil divided
- 1 large Onion diced
- 10 oz Mushrooms sliced
- 3 tbsp Butter
- 2 tbsp Flour
- 1 cup Water
- 2 tsp Member’s Mark™ Beef Bouillon
- ⅔ cup Sour cream
- 1 tbsp Dijon mustard
- Chopped chives or garnish
Instructions
- Flatten the steaks with a rolling pin to about 1/3" thick. Slice into 1/5" strips (cut long ones in half), discarding excess fat.
- Sprinkle with a pinch of Member’s Mark™ Sea Salt and Member’s Mark™ Black Peppercorn Grinder.
- Heat 1 tbsp oil in a large skillet over high heat. Place half the beef in the skillet, and spread it across the skillet evenly. Leave untouched for 30 seconds until browned. Turn beef quickly; leave untouched for 30 seconds. Remove onto a plate. (The beef will be cooked again later, so don’t worry about the pink bits/rawness.)
- Add remaining 1 tbsp oil and repeat with remaining beef.
- Turn heat down to medium high. Add butter; melt. Add onions; cook for 1 minute, then add mushrooms. Cook mushrooms until golden. Scrape bottom of skillet to get all the golden bits off.
- Add flour; cook, stirring, for 1 minute.
- Add one cup of water and 1 tsp Member’s Mark™ Beef Bouillon while stirring. Once incorporated, add additional 1 cup of water and 1 tsp Member’s Mark™ Beef Bouillon.
- Stir, then add sour cream and mustard. Stir until incorporated.
- Bring to simmer, then reduce heat to medium low. Aer 3 - 5 minutes, adjust Member’s Mark™ Sea Salt and Member’s Mark™ Black Peppercorn Grinder to taste.
- Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately.
- Serve over pasta or egg noodles. Sprinkle with chives, if desired.