I LOVE when my husband randomly buys meat. I have no idea what possessed him, but all of a sudden I had a pound of beef tips in my freezer. YES! (LOVE beef tips.) I know this is Meatless May for my cooking group, but.... meat needed to be had. So after a quick look-see around my kitchen to figure out what I had on hand, I decided to try my hand at Beef Stroganoff.
I remember eating it when I was a kid. It was my Dad's favorite meal and was always made for his birthday. I think that was the only time of the year that we would ever have it. After looking around at recipes online to get a few ideas, I realized that my mother's beef stroganoff was not quite like most of the recipes I was finding. Then I realized based on what I remember for the ingredients she used, it was probably one of those recipes on the back of the egg noodles or the beef broth can. It was good, but I wanted to kick it up a notch. The best part is that it was still really pretty easy, just with a few extra steps and ingredients. (I really need to get some parsley in the house for better garnish options.)
Ingredients (Serves 6-8):
- 4oz (1 Stick) - Butter
- 4 TBSP - Flour
- 1lb - Beef Tips
- 8oz - Baby Bella Mushrooms (Coarsely Chopped)
- 1 - Large Shallot (Diced)
- 1 - Garlic Clove (Smashed & Diced)
- 1.5 Cups - Beef Broth
- 1/2 Cup - Sour Cream
- 1/3 Cup - Dry White Wine (I used a Sauvignon Blanc)
- 1/2 Tsp - Salt
- 1/2 Tsp - Pepper
- 16oz - Extra Wide Egg Noodles
- Slice beef tips across the grain so they're approximately 1/2 inch thick. Remove any extra fat and gristle. Season with salt & pepper.
- Melt butter in a large skillet over medium heat.
- Add beef and quickly brown the meat. Once browned, push aside.
- Add diced shallot and garlic. Cook 3-5 minutes in beef and butter. Push aside with the meat.
- Add flour into the meat juice and butter. Combine thoroughly.
- Add beef broth and distribute mixture evenly among the meat. Bring to a boil.
- Reduce heat, cover, and let simmer on low for 20 minutes. You might need to stir occasionally to make sure things aren't sticking.
- After 20 minutes add mushrooms. Stir. Cover and continue to simmer for another 15 minutes.
- Check mushroom tenderness. Consistency is up to you. I like mine juicy but not mushy. You may need to adjust cooking times to accommodate your preferences.
- Once mushrooms are cooked most of the way through, add sour cream and wine. Stir to combine.
- Recover for approximately 10 more minutes and simmer.
- During the last 10/15 minutes of cooking, bring a large pot to a boil, and cook egg noodles according to directions on package.
- Approximately 6-8 minutes.
- Season with additional salt and pepper if desired.
- Serve while hot.
*Note: Next time I make this, I might add a little extra flour for a thicker sauce. This also tastes really great without the added wine if you don't want to use it.