My version of this classic dish comes together easily and is a perfect comfort food meal. Serve over buttered noodles and you have a crowd pleaser!
1 1/2 pounds sirloin steak
2 TBSP olive oil
Salt and pepper
2 TBSP butter
1 cup finely diced onion
8oz sliced mushrooms
1 cup beef stock
1 tsp Worcestershire sauce
1 tsp paprika
1 bag (12oz) egg noodles
8oz sour cream
pinch of nutmeg
1 cup panko bread crumbs
2 TBSP butter
Put the sirloin steak in the freezer for 45-60 minutes. This will help firm the meat and make it easier to slice. Cut steak against the grain in thin strips that are 3-4 inches long and 1/4 inch thick.
Using a large skillet (12 inch) or an electric skillet, add 2 TBSP olive oil and cook steak over medium heat. After adding steak to pan, season with salt and pepper. You may need to do this in two batches. Transfer cooked steak to a plate and cover with foil to keep warm. Remove fat from skillet and and add butter. Once butter is melted, add onion and saute until soft, 4-5 minutes. Add mushrooms to skillet and season with salt and pepper. Cook until mushrooms are tender, another 4-5 minutes.
Add beef stock, Worcestershire sauce and paprika to skillet. Simmer, covered, for 10-15 minutes.
Start to prepare your egg noodles as directed on package.
Remove skillet from heat. Add nutmeg (just a pinch) and add sour cream and stir in until dissolved. Add the beef back into the skillet and stir together with sauce. Over a very low heat, allow to meat to warm through for about 5 minutes.
In a dry skillet, add panko bread crumbs. Toast crumbs over a medium high heat. Keep an eye on them - they can burn quickly. Once they start turning golden brown, add 2 TBSP butter and allow to melt, mixing butter in with the bread crumbs. They will continue to toast. Remove from heat.
After draining you noodles, add buttered bread crumbs on top and toss in. Serve noodles on plate topped with a generous helping of the Beef Stroganoff. Enjoy!