Bougie Beef Stroganoff
Bougie Beef Stroganoff
300kcal
Ingredients
- 1 package egg noodles (medium or large, cooked al dente)
- 2 pound flank steak
- 3/4 cup red wine (enough to marinate the steak)
- 4 tablespoon Butter
- 4 clove garlic (chopped)
- 2 yellow onions (medium, chopped)
- 1 pound fresh mushrooms, sliced (or 2 cans)
- 4 tablespoon all purpose flour
- 1 1/2 cup beef broth
- 1 tablespoon worcestershire sauce
- 1 teaspoon yellow mustard
- 1/3 cup cream cheese
- 1/3 cup Sour cream
- 1 dash Salt (to taste)
- 1 dash Fresh ground black pepper (to taste)
Method
- Cut the steak, against the grain, into thin strips more more than 3″ long
- Marinate the steak in red wine for about 2 hours. Discard wine afterwards.
- In a pan, melt the butter and fry the steak at high heat on all side, until no more pink shows
- Remove steak from the pan, heat up the pan and add the onions, mushrooms and garlic.
- Sautee until soft and aromatic, about 3 – 5 minutes.
- Remove veg and heat up the juices.
- Stir in the flour, mix it up well and add the broth, mix very well. Remove all the bits from the bottom of the pan.
- Stir constantly until bubbly, lower the heat
- Add the mustard and Worcestershire sauce.
- Stir the onions, garlic and mushrooms, and steak. As well as any accumulated juices.
- Warm the mixture up and simmer until the steak is tender, if not already.
- Warm up your noodles.
- Stir the sour cream and cream cheese into the Stroganoff
Private Notes
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