Dan's Mom’s Beef Stroganoff

As it has been snowy and chilly here in the Triangle this week, I was reminded of a childhood cold weather favorite--my mom's Stroganoff.

I gave my mom a call today and asked her to dictate her sirloin stroganoff recipe, as I couldn't find it in my very thick recipe file.

The nutmeg at the end is really just for color/garnish, but some folks like it if you put the nutmeg on the table and let them add to taste.

My mom thinks the nutmeg is a rather critical part of the flavor; experiment as you will. I expect she's probably right, as I could eat this dish every night and not complain. I know better than to question mom.

To make this recipe extra rib-sticking, serve it over egg noodles, farfalle, or another favorite pasta.

As daylight savings arrives again this weekend, I figured I needed to post this one under the proverbial wire. As always, please enjoy and share with my compliments!


1-1½ pounds of sirloin, cut in thin strips (the size you see in Chinese pepper steak)
1 tablespoon flour
½ teaspoon salt (kosher's always better)
2 tablespoons butter
3-4 oz. (whatever the standard size is) can mushrooms (stems and pieces)
½ cup chopped onion
1 clove garlic (Go for the gusto and add more to taste!)
2 tablespoons butter (again)
3 tablespoons flour (again)
1 tablespoon tomato paste (I really recommend the tube stuff to avoid waste)
1 10½ oz can beef broth (Campbell’s is the usual suspect, but in my opinion, going with a higher quality product on a seemingly minor ingredient like this makes a good recipe great, and it doesn't break the bank)
1 cup sour cream (I always recommend whole over lite)
2 tablespoons dry white wine (optional; not cooking wine; as Emeril says, don't put wine you wouldn't drink in your recipes, because you'll taste the difference)

Sauté onions, garlic, and mushrooms. Remove onion, garlic and mushrooms and set aside.

Coat beef strips with flour and salt. Brown the beef strips in the same skillet as above with the 1st 2 tablespoons of butter. Take a gander and decide if you need to add another tablespoon of butter if it appears short after the sauté.

Remove the beef. Add the 2nd 2 tablespoons of butter and blend in 3 tablespoons of flour and the tomato paste. When you add the flour, butter and tomato paste, stir to create a gravy base; well mixed. Stir in the beef broth, and keep stirring until smooth. Cook and stir over medium heat until thick and bubbly.

Return the beef to the skillet. Add the onions, garlic and mushrooms sautéed earlier. Stir in sour cream and white wine if using. Cook slowly until heated; do not boil.

Sprinkle nutmeg on top for a bit of color and twang if desired and serve.