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Sunday Supper & More

Beef Stroganoff

(Karoline Boehm Goodnick for The Boston Globe)
March 23, 2011

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Serves 4

2 teaspoons canola oil
1 small onion, chopped
4 pieces (about 1 pound) cooked skirt steak, cut into 1-inch cubes
2 tablespoons flour
1 tablespoon dry mustard
1 1/2 cups beef broth
Salt and pepper, to taste
8 ounces broad egg noodles
2 cups mushroom sauce
1/3 cup sour cream
1/4 cup chopped parsley

1. In a large flameproof casserole, heat the oil over high heat. Add the onion and cook, stirring often, for 3 minutes.

2. Add the beef. Cook for 2 minutes more. Sprinkle the flour and mustard over the beef mixture. Cook, stirring constantly, for 1 minute.

3. Add the beef broth, salt, and pepper. Bring the mixture to a boil, stirring constantly, to release browned bits in the pan. Lower the heat and simmer for 5 minutes.

4. Meanwhile, bring a large pot of salted water to a boil. Add the noodles, and cook, stirring occasionally, for 8 minutes or until they are tender but still have some bite. Drain into a colander.

5. Stir the mushroom sauce into the simmering broth and let the mixture return to a boil. Remove the pan from the heat. Stir in the sour cream. Taste for seasoning and add salt and pepper, if you like.

6. In 4 deep plates, divide the noodles, top with sauce, and sprinkle with parsley.

Karoline Boehm Goodnick