Beef Stroganoff

The days are starting to get longer. And while my vitamin D deficiency is getting overly excited, my love of creamy winter meals is not. Goal: get in all of the stews, soups, and heavy cream before salad season starts.

This beef stroganoff is a must. So savory, the flavors of the onions, mushrooms and steak tasting of the umami earth. Then the sour cream, which I can almost never say no to. Which really means I can never say no to.

Recipe from Crunchy Creamy Sweet

Beef Stroganoff

• 1 lb steak
• Salt and pepper
• 1 T olive oil
• 8 oz mushrooms, sliced
• 3 garlic cloves, sliced
• 1 onion, sliced
• 1 T butter
• 2 T corn starch
• 2 c beef stock
• 2 T Worcestershire sauce
• 1/2 c sour cream

Slice the steak into 1/4 inch pieces. Toss with salt and pepper to taste.

Heat the oil in a skillet. Add the beef and cook 1 minute on each side. Remove from the pan and set aside.

In the same skillet, add the onions, mushrooms garlic and butter. Saute until the onions and mushrooms are soft. Sprinkle with the corn starch, cooking further for a minute, then add the beef stock and Worcestershire sauce. Bring to a boil, scraping up all of the lovely bits that were stuck to the bottom, and simmer until the sauce is quite thick, about 10 minutes.

Add back in the steak and the sour cream. Heat just enough so the sauce is warm.

Serve on noodles, mashed potatoes, or miracle noodles.