“S” is for…Stroganoff!



Beef stroganoff is a Russian dish of beef strips in a sauce with “smetana” or sour cream. Around World War II immigrants and U.S. Servicemen brought varieties of it to the states causing it to gain popularity into the 1950’s on and is now an American staple usually served with rice or noodles. Growing up it was one of my favorite dishes in my mom’s repertoire and one of the very first things I made for the butcher when we started dating. It’s now one of his favorite and most requested dishes, as well as my ten year old niece Mahal’s (despite her being unable to pronounce it which always brings me a chuckle). Although it’s not quite the healthiest of meals, as long as you serve a vegetable on the side and don’t make it all that often, you should be ok šŸ˜‰ It’s great for a quick weeknight meal as the whole thing probably takes about 15 minutes to prepare. Here’s the recipe;

Beef Stroganoff


1/2 lb. flat-iron steak cut into strips (side note from the butcher-flat iron steak is extremely underrated and one of the best kept secrets of the meat department as it is the second most tender cut of meat next to the filet mignon and usually a third of the price. Give it a try, restaurants are starting to pick up on the trend but the grocery stores still have it very reasonably priced; it’s great on the grill, marinated, broiled, pan-fried, you name it.)
1 Tb Worcestershire sauce
1 clove garlic minced
1 can beef gravy
1 can cream of mushroom soup
1 pkg. wide egg noodles cooked according to package directions (or rice if you’d like)
1 pint baby portabella mushrooms sliced
1/2 C sour cream
S&P, olive oil

To Prepare:


1. Heat a little bit of olive oil in pan and add garlic.
2. Add steak and season with S&P then worcestershire sauce and brown meat.
3. Add mushrooms and let them cook down for a few minutes.
4. Add gravy and cream of mushroom and stir. It will look lumpy and gross at first but just let it simmer and it will come together all creamy and delicious like.
5. Right before serving, add sour cream and stir together to heat through. Remove from heat and mix with noodles or rice, serve and enjoy, because ‘S” is for stroganoff!






4 thoughts on ““S” is for…Stroganoff!

  1. Sounds great and the butchers dad has been serving him flat iron steaks since before they were called flat iron steak I’ve got pictures to prove it

  2. Pingback: DIY Chinese Take Out | beauty & the butcher

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