Homemade Beef Stroganoff
Servings: 4 people
Ingredients
Egg Noodles
- 2 1/2 cups flour
- 4 large eggs
- 2 tbsp olive oil
- 1 tbsp salt
Stroganoff
- 1 pound sirloin steak
- 1/4 cup all purpose flour
- 1 sweet onion thinly sliced
- 4 oz. white mushrooms chopped
- 1 tbsp minced garlic
- 3 tbsp butter
- 2 cups beef broth
- 2 tbsp Carolina Treet
- 2 tbsp Worcestershire sauce
- 2 tbsp yellow mustard
- 1 cup sour cream
Instructions
- Mix egg pasta, wrap tightly in plastic, and rest for one hour.
- Once your egg pasta is done resting and you've quartered up your pasta ball into wedges, go ahead and grab your first wedge. Make sure to keep the other ones wrapped up so they don't dry out.
- Split your wedge in half and work one piece at a time. Now roll out your pasta dough to about 1/8 inch. Slice it cross ways into quarter pieces, then long ways into strips.
- Once you get those strips cut, lay them out on a towel to dry some. Before you can twist them, they'll need to dry a bit. So go ahead and work on the other half of your wedge.
- Gently twist up your noodle strips and let them finish drying so they retain their shape when you boil them.
- Repeat with the remaining wedges until all noodles are twisted and drying.
- When all your noodles are done and drying, leave them for about an hour (or until they harden up).
- Trim the sirloin to remove excess gristle. Thinly slice the sirloin across the grain. Toss all your strips in 1/4 cup of all purpose flour until coated evenly.I would suggest waiting to toss your sirloin strips in the flour until you are ready to add them to the skillet, otherwise they might stick together. Either way, cover your meat and set to the side.
- Go ahead and cook your egg noodles in a large pot of boiling water. Homemade egg pasta cooks way faster than store bought, so It should only take about 3 minutes. When they're floating, they're done. Strain them in a colander (don't rinse them) and set to the side.
- Preheat a large skillet over medium heat. While that's heating up, thinly slice a medium sweet onion, and chop 4 ounces of white mushrooms. Drizzle some olive oil in your hot skillet and sauté 1 tbsp of minced garlic until nicely browned. Add the onion and mushrooms, and mix it all together. Cook for about 5 minutes, or until tender. When they're done, transfer to a bowl and set to the side.
- In the same skillet melt 3 tbsp of butter, then add your sirloin strips coated in flour. Cook until just browned, then mix the onion and mushrooms back in. Now pour in 2 cups of beef broth, 2 tbsp of Carolina Treet (I love this stuff), 2 tbsp of Worcestershire sauce, 2 tbsp of yellow mustard, and 1 cup of sour cream. Mix everything together well, and simmer for about 3-4 minutes. Turn off the heat and mix in your cooked egg noodles. Let everything thicken up for a few minutes, then serve it up and enjoy!