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Classic Beef Stroganoff

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Recipe Summary Classic Beef Stroganoff

This hearty comfort food is great when the weather turns.

Ingredients | Types Of Weather Conditions In Ghana

2 pounds beef stew meat, cut across the grain into 1/4x1/2-inch strips

2 teaspoons salt

2 teaspoons ground black pepper

1 teaspoon Spanish paprika

¼ cup butter

1 ½ onions, minced

1 ½ pounds sliced fresh mushrooms

1 (10.5 ounce) can condensed beef broth, divided

⅓ cup dry white wine

6 cloves garlic, minced

3 tablespoons ketchup

salt and ground black pepper to taste

1 (16 ounce) package broad egg noodles

3 tablespoons all-purpose flour

1 cup sour cream

1 pinch paprika, for garnish

Directions

Season beef with salt, pepper, and Spanish paprika.

Melt butter in a large skillet over medium heat. Saute onions and mushrooms in melted butter until onions are tender, 5 to 7 minutes; transfer to a bowl, retaining some of the butter in the skillet.

Cook and stir beef in retained butter until lightly browned, 5 to 7 minutes.

Stir 2/3 cup beef broth, white wine, garlic, and ketchup into the beef mixture; season with salt and pepper. Place a cover on the skillet and cook mixture at a simmer for 15 minutes.

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.

Whisk remaining beef broth and flour together in a bowl; add to beef mixture. Bring the mixture to a boil, stirring continually, and boil for 1 minute. Reduce heat to low, add sour cream, and stir until smoothly incorporated. Ladle over egg noodles and garnish with paprika.

Info | Types Of Weather Conditions In Ghana

prep: 15 mins cook: 40 mins total: 55 mins Servings: 8 Yield: 8 servings

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