Delicious Beef Stroganoff Recipe with Red Wine and Using No Mushrooms
Do you have so many picky people living in your house that it’s sometimes hard to cook a delicious dinner? Those that would never dream of eating a mushroom?
Well we hear you! This Beef Stroganoff Recipe has no mushrooms, yet still tastes as yummy as the traditional beef stroganoff loaded with shrooms.
We use a dry red wine to enhance the taste of the beef and sauce. If you are a red wine lover, marinate the beef in a little extra red wine before cooking the stroganoff.
The sauce is excellent and even your pickiest eater will love it! Don’t forget to serve over egg noodles! Can’t have beef stroganoff any other way!
Have a family that loves stroganoff but hates mushrooms? Give this delicious recipe a try!
- 1 lb. top sirloin steak, cut into thin slices
- salt & pepper
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, chopped fine
- 3 cloves garlic, chopped fine
- 3 tablespoons flour
- 3 tablespoons tomato paste
- 1 15.5 oz. can beef broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup dry red wine
Melt butter and oil in a large skillet with a lid.
Cook onions for about 2 minutes.
Add garlic and cook for 30 seconds.
Add beef and cook for about 2 more minutes, browning all sides of the beef.
Salt & pepper the beef as it browns.
Sprinkle flour over beef and blend using your spatula.
Add the tomato paste; again, blend using your spatula.
Turn the heat to medium-high and slowly pour in the can of beef broth. Stir until well blended.
Add salt and pepper to the skillet with the broth.
Cover; reduce heat to a low simmer and cook for 30 minutes.
Remove cover and stir; cook uncovered for about 15 minutes.
Remove from heat and stir in red wine and sour cream.
Serve over egg noodles.
We asked the people working in the meat department what was the best choice of beef to make stroganoff. The best beef to use is a top sirloin steak; cutting this into strips yourself. You still have to simmer the beef for a bit, but not nearly as long as if you were using a cubed stew meat or a cubed beef roast.