Beef Stroganoff
by RoryThis dish is a family staple that never gets old! Our Wild Mushroom and Sage Infused Olive Oil elevates the dish by adding an earthy and sage-y depth to the sauce.
Beef Stroganoff
Rated 5.0 stars by 1 users
Category
Entrees
Servings
4
Ingredients
1 ½ lbs. Sirloin Steak
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½ tsp. Cracked Black Pepper
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1 tsp. Fine Sea Salt
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¼ C. Wild Mushroom & Sage Infused Olive Oil
½ Small Red Onion
3 Cloves Garlic
4 C. Cremini Mushrooms
¼ C. Flour
½ C. Masala or Red Wine
1 C. Beef Broth
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1 Tbsp. Col. Pabst Worcestershire Sauce
½ C. Sour Cream
1 C. Green Peas
Egg Noodles (Prepared)
Flat Leaf Parsley (for Garnish)
Directions
Season the steak with black pepper and sea salt. Thinly slice into ¼ inch thick pieces across the grain.
Heat 3 Tbsp. Wild Mushroom and Sage Infused Olive Oil over medium heat in a large skillet. Add half of the meat to the pan and quickly sear for about 45 seconds. Remove from the pan and set aside, then sear the remaining steak and set it aside.
Thinly slice the onion, garlic, and mushrooms. Heat the remaining Wild Mushroom & Sage Infused Olive Oil in the same pan used for searing the steak and add the onions and garlic. Sauté for 2 minutes until just soft. Add the masala or red wine to deglaze the pan, scraping up any bits of steak or onions stuck to the pan. Add the mushrooms and continue to sauté until almost all the liquid has been absorbed and the onions are soft.
Stir the beef broth, Worcestershire sauce, and flour in a liquid measuring sauce until any lumps are removed. Add the broth mixture to the pan and combine well, then stir in sour cream to create a smooth sauce. Add in the steak to warm it, then add green peas after about 2 minutes. Serve over prepared egg noodles and garnish with chopped flat leaf parsley.