{INSPIRATION} CHEATER Beef Stroganoff

It's been a while I hadn't made beef stroganoff, probably because one of my children whined about not liking it...YUP, that's what it was!

I'm a little unconventional when it comes to making beef stroganoff because I don't make a traditional roux when making the sauce. Instead, I use a pack of brown gravy. Hence, CHEATER (and no-fail) beef stroganoff! It always turns out great!

For this recipe, I used beef shoulder fillet, or petit tenders. It is not really found in many places, so you can use the usual flank or sirloin steak. You can also make it with ground beef if that's what you have!

Feel free to add vegetables to this recipe for extra nutrients! I like to add broccoli most of the time!

This recipe is a great time-saver for weekday dinners! Give it a try!

TRCW Recipe: serves 3-4 people

Ingredients:

1 - 1.5lbs of flank or sirloin steak, sliced thin
dash of Worcestershire sauce
salt and pepper
olive oil

Marinate beef for at least 15-20mins if possible. It can also be prepared a day in advance! 

1 medium onion, sliced thin
1 container (227g) mushrooms of your choice (white, cremini, or mix)
1 cup or more low-sodium beef stock
1 pack of instant brown gravy (I used St-Hubert brown gravy)
1 clove garlic, grated
splash of wine or beer (or whatever you happen to be drinking while making dinner)
butter
olive oil
broccoli florets (optional)
3-4 tbsp sour cream

Egg noodles, cooked and toss with butter or olive oil



In a skillet, heat a bit of olive oil with a nob of butter. Brown the beef until 75% cooked through. Remove from skillet.









Add another drizzle of olive oil and nob of butter. Add onions and mushrooms to skillet and brown. Deglaze the bottom with a splash of wine or beer (I happened to be drinking Belgian Moon, so I threw some in there!) and scrape the bottom of the skillet. 

Grate garlic in and stir. Return browned beef to skillet.





Mix the gravy pack with water (this pack says 2 cups of water) Pour into skillet and allow to simmer and thicken. Thin with beef stock and allow to simmer 10mins. Throw in broccoli florets and allow to cook in the sauce. 

Remove from heat and stir in 3-4 tbsp of sour cream, and season with cracked pepper.

Serve on egg noodles, or your favourite pasta or rice, with a sprinkle of chopped parsley!

Enjoy!



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