Today is a cold day, just perfect for a hearty dinner. As I stared at the contents of the refrigerator I saw sour cream and realized that beef stroganoff would be perfect. Unfortunately, I could not make my mother's recipe, the packet that I normally use was not in my cabinet...
After consulting various cookbooks, the internet and what I had on hand I came up with this version which is super tasty, easy and worth remembering.
16oz mushrooms, sliced
1/2 medium onion, finely chopped
4 tbs. butter, divided
1/4 c. Marsala wine
1 c. beef broth
1 pkg. egg noodles
dash of nutmeg
salt and pepper to taste
12-16 oz sour cream (we'd used part of the 16oz container for fajitas a couple days ago so I just used what was left)
Cut beef into strips, pound it thin and then cut the strips into bite-sized pieces if you are using a cheap cut of meat. If you are using a tender cut then you can skip that step. Melt 1 tbs. butter in a skillet over medium heat and saute the onion until it is translucent. Add beef and brown. Pour out onion, beef and juices into a bowl and set aside. Melt the remaining 3 tbs of butter in the skillet and saute the mushrooms. Once the mushrooms are cooked add the Marsala and scrape up any browned bits on the bottom of the pan. Add some beef broth if you need to at this point. Pour the beef mixture back into the pan along with the remaining broth, nutmeg, salt and pepper. Let the mixture simmer, uncovered, until it cooks down a bit and concentrates the flavors. Once the liquid is down below the top of the meat cook your egg noddles. When those are done and drained dish them up and pull the beef off of the stove. Stir in the sour cream and serve over the noodles. Enjoy!