Ready for some comfort food?
What a great way to take the chill off, other than making comfort food. This recipe will have dinner on the table in 30 minutes and is made all in the same skillet. I just love one pot dishes, don't you?
Beef Stroganoff was such a big hit back in the 70's and 80's, and for good reason. You can't beat the flavors of rich beef, mushrooms, sour cream, and horseradish. Memories of this dish bring back pleasant feelings. Always served over egg noodles, I just love it. Like eating mashed potatoes, such a homey feeling.
So the other day my love got me a special edition magazine called Cuisine One Dish Dinners. What a great book. If you happened to see it at the grocery store do yourself a favor and pick on up. It is filled, filled, filled with excellent recipes, and side dishes. So this recipe for Beef Tip Stroganoff with Horseradish Sour Cream caught my eye and I knew I needed to make this, and soon.
It appears as a more elegant version of the old classic with a dollop of horseradish sour cream on top rather than stirred into the entire dish. Also this version is served over rice instead of noodles. The recipe also called for Beef tenderloin tips which I substituted for a nice top sirloin steak cut into bite sized pieces.
This dish turned out perfect. Better than I remembered and definitely considered comfort food. Great for the family (omit the horseradish for the kiddos) or even elegant enough to serve company. I just love this dish and intend to bring back the Beef Stroganoff single handedly. Would you like to join in?
Beef Stroganoff with Horseradish Sour Cream
Adapted from Cuisine One Dish Dinners
Time: 30 minutes
3 T unsalted butter, divided
1 lb beef top sirloin, cut into bite size pieces
8 oz button mushrooms, stemmed
2 c thinly sliced onions
1 T tomato paste
1 T garlic, minced
3 T flour
½ c dry sherry
1 1/3 c reduced sodium beef broth
½ c sour cream
2 T prepared horseradish
1 T fresh minced dill
2 t lemon juice
white or brown rice, cooked
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add beef and sear until browned about 2-3 minutes. Transfer beef to a place using a slotted spoon. Melt remaining 2 Tablespoon butter in the same pan. Add mushrooms and cook until beginning to brown, about 3 minutes. Add onion and cook about 4-5 minutes. Stir in tomato paste and garlic and cook 1 minute.
Sprinkle mushrooms with flour and cook another minute, stirring. Deglaze pan with sherry, scraping up any brown bits. Stir in broth and bring to a boil, stirring frequently. Stir in beef and return to a boil. Reduce heat to low and simmer until slightly thickened, about 5 minutes.
For the sour cream, combine sour cream horseradish, dill and lemon juice. Stir until well combined. Serve stroganoff over cooked rice and add a dollop of horseradish sour cream.
Linked to: Weekend Potluck
Linked to: Weekend Potluck