I've done a chicken stroganoff and a really fancy beef stroganoff, so now I thought I needed to give you my other favorite basic one. Getting the proportions right is a bit of a guessing game, as I just use what's on hand - but here's my best guess!
Beef Stroganoff serves 2
1 sirloin tip, Prather, about 1/2 pound (freeze for a little bit, then thinly slice)
1/2 onion chopped
couple tablespoons each of butter and olive oil
cup of sliced mushrooms (I used a combo of button mushrooms and some trumpet mushrooms - use what's in season)
1/2 cup chicken or beef broth
1/2 cup red wine (whenever we have red wine with dinner there is usually some leftover so I just freeze it to use in cooking)
1/2 cup sour cream
s&p
Saute the onion in the butter and oil. When tender add the beef and cook a few min. I remove the beef to a bowl and then add the mushrooms to the pan and brown a couple min. Add the broth and wine and let it cook down about 10 min. Return the beef to the pan with the sour cream and warm through. Serve over buttered egg noodles.
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