The summer before I got married, my sister, Patty, was kind enough to let me live with her and her family until the big wedding day. (Now that I have a family and a husband of my own, I realize just how generous that was of her.) She is an excellent cook and used my time there to learn from her. I watched her in the kitchen and spent numerous hours, with cramped fingers, copying her favorite recipes. Many a wonderful evening was spent sitting around the kitchen table with her family enjoying her delectable fare. I still have all of those recipes and I still make them.
One of my favorites is her beef stroganoff. It’s creamy, delicious, and doesn’t require a whole lot of prep time. Which is really helpful when you have little ones running around your legs and you have to get food on the table. It’s also dressy enough for a delicious dinner for guests. (It happens to be one of my brother-in-law, Marty’s, favorite dishes.)
It’s one of those meals that conjures up special memories for me: time with my lovely sister Patty, and the numerous guest who have enjoyed this dish with me; when laughter, conversation and satisfaction filled the air around my dinner table. Just like the time I spent with Patty and her family. Food really does bring people together. It’s a big part of our communion with one another. And, not just because we need to eat, but because we relax and open up around a table filled with great food, gracious friends, and precious family.
I’ve updated and upgraded this recipe slightly over the years to make it more robust: Tri-tip steak instead of ground beef for a more intense beef flavor, baby portabellos instead of button mushrooms because they are meatier, and beef broth instead of bouillon cubes for more of that long-cooked savoriness without any extra cooking time (and extra salt). I feel these changes have just heightened the flavor profile to make it even tastier. I hope you enjoy it as much as we do.
Easy Beef Stroganoff
2 Tbs. butter
1 lb tri-tip steak, (feel free to use ground chuck if you prefer)
1 Tbs. minced onion
1 clove minced garlic
1/2 pound sliced baby portabello mushrooms
1/4 cup red wine
2 Tbs. lemon juice
2 cups beef broth
2 cups wide egg noodles
1 cup sour cream
salt and pepper to taste
Melt butter in a large pan, add beef, onion, garlic, and mushrooms. Saute until meat loses its red color. Add wine, broth, and lemon juice. Simmer, uncovered, for 15 minutes. Add noodles, cover and simmer for an additional 20 minutes or until the noodles are tender. (You may need to add more liquid as the noodles cook.) Stir in salt, pepper and sour cream. Heat gently until sour cream is warmed. I like to sprinkle with a little paprika for color. It’s now ready to serve.
Enjoy this meal with your friends and family. Let’s get those memory-making moments started.
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