I have written about my mother a couple of times on this blog. She was the one who first inspired me in my passion when, at a young age giving me the responsibility of cooking for the family. When mom passed away, my brother discovered mounds of recipes up in the attic. Old, yellow, and faded. A lot of them had big X’s to show that she already made that particular recipe because she rarely cooked the same thing twice (unless it was one of her recipes like beef stroganoff). Those recipes she kept in a small wooden box with her barely legible handwriting on little index cards. I hereby confess my obsession with creating unforgettable meals, and I do believe I am becoming more like my mom every day.
This recipe was not completed on my mom’s index card in her little brown recipe box. I had to adapt it. I think it just might be better than hers. Sorry, mom.
Until next time, happy creating.
Mom’s Beef Stroganoff
Prep time: 15 minutes
Cook time: 20 minutes
2 pounds of sirloin tips, cut into bite sized pieces and dried on a paper towel
2 tablespoons unsalted butter
1 cup chopped onion
1 clove garlic, minced
1 1⁄2 pounds button or cremini mushrooms, sliced
3 tablespoons flour
2 teaspoons beef base
1 tablespoon ketchup
1 1⁄2 teaspoon salt
1/8 teaspoon black pepper
1 cup beef stock, plus any additional needed during cook time
1⁄4 cup white wine
1⁄4 teaspoon dill weed
1 1⁄2 cups sour cream
12 ounces egg noodles, cooked
In large skillet over medium high heat, brown beef in 2 tablespoons unsalted butter. Remove and set aside.
In same skillet brown onions, garlic and mushrooms. Add flour, beef base, ketchup, salt and pepper. Stir in beef stock and simmer 5 minutes.
Turn heat to low and add wine, dill weed, sour cream and beef. Cook until heated through. Serve over noodles.