This is my own personal, slightly more "conventional" version of Beef Stoganoff. When I'm tired or in a hurry, I use Grandma Brown's recipe. But when a have a bit of extra time, and I'm in a more "gourmet" mood, I use this one. Delicious!
Melissa’s Beef Stroganoff
3 tablespoons butter or margarine butter
1tablespoon olive oil (or any cooking oil you have)
1 medium onion chopped
6 to 8 cloves garlic chopped
2 cups sliced fresh mushrooms
1/8 tsp Nutmeg
½ tsp Tarragon
¼ tsp dried, crumbled rosemary leaves
1tsp. Worcestershire sauce
1/4 cup of your favorite red wine (optional)
1 lb beef steak cut in thin strips (or 1 lb ground beef)
1 can (8 oz.) cream of mushroom soup
4 tblsp. sour cream
1 cup milk
½ cup beef broth
Salt and pepper to taste
1 16-oz. package/box egg noodles, cooked according to package directions and tossed with a tsp. olive oil to prevent sticking.
1. Prepare the pasta. You can cook the stroganoff while you do this.
2. In a large pan over medium heat, add the butter, onion, garlic and mushrooms. Fry until onions are clear, stirring to prevent burning.
3. Add nutmeg, tarragon, rosemary, Worcestershire sauce. Saute one minute to sweat the spices. Then add the red wine. Cook for about 5 minutes.
4. Add the beef and cook until beef is thoroughly done, about 10 to 15 minutes.
5. Add the cream of mushroom soup, sour cream, milk and beef broth. Stir to blend well.
6. Add salt and pepper to taste.
7. Cook meat sauce on medium heat, stirring occasionally, for an additional 10 minutes. Remove from heat.
8. Serve meat sauce hot over pasta.