Johnny's Stroganoff
My take on stroganoff. Savory beef, mushrooms and onions in a sour cream based sauce
Ingredients
- 2 lbs beef cubed chuck roast, rib roast/steaks, etc.
- 1 lb Sliced mushrooms
- 1 large onion diced
- 1 qt beef stock
- 4 cubes beef bouillon
- 8 oz sour cream
- 1 tsp fresh ground pepper
Instructions
- Brown beef in heavy bottom pan (Dutch oven works great) on high heat
- Reduce heat to medium and add mushrooms and onions. Cook until onions are translucent and mushrooms are soft.
- Add beef bouillon cubes and stock. Reduce heat and simmer for 1 1/2 hours until beef is tender
- Add sour cream and simmer for 15 minutes until sauce slightly thickens
- While sour cream is simmering, cook egg noodles according to package instructions
- Once noodles are cooked, add to sauce and stir thoroughly
- Plate and enjoy
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