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Wayne's Beef Stroganoff

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A Go Cook! print original.

Prep: 10 mins Cook: 45 mins Yields: 4-6 servings

A classic Midwestern stroganoff, presented as written.

Ingredients

  • 1 ½ pounds sirloin steak
  • ¼ cup margarine
  • 2 onions
  • 1 5-ounce can of mushrooms
  • 1 beef bullion cube in ¾ cup of hot water
  • ¼ teaspoon pepper
  • 1 teaspoon salt
  • 2 tablespoons flour

Instructions

  • Cut the steak in ½ inch pieces and brown in margarine in a skillet.
  • Slice the onions and separate the slice into rings. Add with mushrooms to the skillet and saute for 5 minutes.
  • Season with salt and pepper.
  • Dissolve the bullion cube in hot water and pour over the beef mixture.
  • Cover and simmer about 25 minutes or until tender.
  • Combine sour cream and flour then spoon over the beef mixture. Cover and simmer 5 minutes.
  • Serve with noodles or rice.

Chef's Notes

Source

This is a recipe shared from Wayne Maass. Wayne and Faye were college friends of my parents and raised Angus cattle in northwest Iowa.

My Take

Margarine, canned mushrooms, bullion cubes, and few spices date this recipe to a time when we had fewer choices at the food market, in the 1970s and before. You can use butter or olive oil instead of margarine, fresh mushrooms, and use a nice stock instead of the bullion.

Note that a classic stroganoff calls for some Dijon mustard.