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Beef Stroganoff

This savory 19th century classic, featuring cubed top sirloin and mushrooms, is stick-to-your-ribs good.

  • SERVINGS 30

INGREDIENTS

1. 1 bag Pioneer® Roast Beef Flavored Gravy Mix (94544)
2. 6 lb Top sirloin, ½”cubes
3. 2 cups Flour
4. 4 lb. Mushrooms, sliced
5. ¼ lb. Butter
6. 4 Onions, diced
7. 1 cup Olive oil
8. 750 ml Cabernet sauvignon
9. 4 cups Sour cream

INSTRUCTIONS

1. Dredge sirloin in flour and then pan fry in batches, searing all sides. Set aside
2. In same skillet, Sauté mushrooms in butter over high heat. Add to cooked meat.
3. In same skillet, Sauté onions in olive oil until just tender. Add to meat mixture.
4. Deglaze pan with wine, scraping the bottom gently with a wooden spoon. Pour into a measuring pitcher and let cool. Add water if necessary to obtain 1 qt. of liquid. Whisk in gravy mix until lump free.
5. Remove from heat and stir in sour cream. Serve over cooked egg noodles.
6. Bring 2 qt. of water to a boil. Whisk in slurry and bring back to a boil, cooking for 1 minute. Reduce heat and add meat mixture. Simmer for 15 minutes, stirring occasionally.

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