Beef Stroganoff
Serves 2
We have been making our version of beef stroganoff for longer than either one of us cares to remember. Over the years it has changed a bit, but for all intent purposes it is the same simple and very easy to make recipe that we started out with.
One thing that has changed is the type of pasta that we use. We used to purchase freshly made fettuccine pasta, when possible, or used a good quality dry fettuccine pasta as a substitute. Now we use a traditional German twisted egg pasta, which is dry, made from durum semolina and about an inch long. We think the German pasta has a nice flavor. The size of this noodle makes it easier to mix into the stroganoff and eat.
Ingredients
- 2 tbsp duck fat
- 1 lb sirloin steak cut into bite size pieces
- 2 cups egg pasta
- 1 medium red onion, chopped into bite size pieces
- 8 oz sliced crimini mushrooms
- Sea Salt
- Freshly ground pepper
- 1 clove finely minced garlic
- 2 tbsp Worcestershire sauce
- 1 tbsp Knorr Bovril beef bouillon
- 1 cup 18%MF sour cream
- 2 tsp paprika
Directions
- Heat the duck fat in a large skillet or sauté pan, add the steak and brown on all sides.
- Remove the steak from the pan and set aside.
- Bring a pot with salted water to a hard boil and add the noodles. Cook for one minute less than the instructions, in our case that was 7 minutes.
- Add the onions and the mushrooms to the pan (if necessary add some additional duck fat). Sauté them for about 5 minutes.
- Add the salt, pepper, garlic, Worcestershire sauce and beef bouillon, mix well.
- Add the sour cream and paprika and mix.
- Add the noodles and mix. Let the noodles finish cooking in the sauce for that extra minute.
- Serve on hot plates.