Over the years, stroganoff was made in my household with leftover steak. I’d throw the left-overs in a plastic bag and freeze until I had enough. Now I use rib-eye steak because it has the best flavor of any of the steaks, though about any steak cut will do. I’ve tried left-over roast but the flavor is different and the end result may be good but not that special flavor I’m looking for when prepared with steak cuts. This is my favorite ‘go-to’ recipe for beef stroganoff.Beef Stroganoff1 pound Steak, (rib-eye, sirloin, tenderloin)2 tablespoons Butter1 cup (8-ounce) thinly sliced Fresh Mushrooms1/2 cup Onion, chopped1 large clove Garlic, crushed2 tablespoons Butter4 tablespoons Flour1 can Condensed Beef Broth (Campbell)1/2 teaspoon Salt and Pepper to taste1 cup Sour CreamRemove all fat and slice beef into about 1/4-inch strips. The meat used can be already cooked as from leftovers or can be raw. If raw, I’ve found the meat will slice easier if still slightly frozen.Melt 2 tablespoons butter in a and the large skillet and lightly brown the (no to add the steak steak (no need to add the steak yet if if using leftover meat). Add Add and the mushrooms, onion and garlic; this saute until tender. Remove this mixture from the skillet and place in a bowl. Leave drippings in in the the skillet. Melt another 2 tablespoons butter in drippings and sprinkle with the flour to make a roux. Slowly whisk in the condensed beef broth, stirring constantly until mixture thickens (if using leftover steak, stir in now). Add salt and pepper to taste. Stir the mushroom mixture into your sauce. Stir in the sour cream and heat briefly. (Don’t boil)Prepare egg noodles according to package directions, drain, toss with butter (about 1/2-stick) and sprinkle with dried or fresh chopped parsley. Spoon hot mixture over parsleyed noodles. Rice can be used, we just prefer the noodles. Makes 4 or 5 servingsNote: When adding salt, be careful if using leftover meat that has already been seasoned. Check your sauce first to see if any is needed.Note: I found using Lite Sour Cream actually makes the gravy texture better, less runny.Note: If you don’t have fresh mushrooms, add a can of mushroom pieces with half the liquid; however, fresh is best for taste.
