Beef Stroganoff
Classic recipe of sirloin, mushrooms and onions in a creamy sauce over egg noodles.

Recipe by Paul Mayville

I created this recipe from my research on the web. It has that wonderful, classic beef stroganoff taste I was looking for. Originally I didn't use any Worcestershire sauce, but when I first made it there seemed to be something missing. Once I added the Worcestershire sauce it was obvious that was what it needed.

The onion soup mix adds so much flavor, and the cream of mushroom soup makes it so easy to make it is hard to comprehend that the original had neither.

Ingredients

• 1 pound egg noodles
• 1 pound top sirloin steak
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/2 pound fresh mushrooms, sliced thin
• 1 medium onion, chopped
• 1 package onion soup mix
• 2 cans cream of mushroom soup
• 8 ounces sour cream
• 1 cup beef stock
• 1 tablespoon Worcestershire sauce
• dash black pepper, to taste

Directions

Cook egg noodles per package directions. Meanwhile, trim steak of all excess fat and slice thinly against the grain. Cut slices of meat to no more than 1" long.

Melt butter over medium-low heat in a large saute pan (or 12" fry pan) and add olive oil. Saute mushrooms and onions until mushrooms are dark and onions nearly caramelized (about 15 minutes). Add beef and cook until pink disappears. Add beef stock, Worcestershire sauce, onion soup mix, and pepper; bring to a boil, stirring occasionally.

Add both cans of cream of mushroom soup, sour cream, and stir to mix thoroughly. When noodles are done and completely drained add to sauce. Serve immediately.

Serves 8