Beef Stroganoff with Pearl Onions and Mushrooms

Beef Stroganoff is always one of those meals that comforts the soul. It is great for a quick family meal, but also can be elegant as all get out for company. In less than one hour and with just one skillet and a pot to boil noodles, it’s one of the best meals ever.

Ingredients:

1 pound beef steak, sliced into thin strips (I’m using a piece of tri-tip, but any kind of steak will work here)

Salt

Pepper

Garlic powder

2 Tablespoons butter

1 Tablespoon flour

1 1/2 cup beef broth or stock

2 teaspoons Worcestershire sauce

A pinch of freshly grated nutmeg (optional, but delicious)

1 cup frozen pearl onions, thawed

1 ½ cups sliced mushrooms

1 glug of Marsala wine

½ cup sour cream

12 ounces cooked and buttered egg noodles

Extra sour cream, sliced green onions, dill or chives for garnish

Directions:

Toss the steak strips with a little salt, pepper and garlic powder. Let sit at room temperature for about 10 minutes.

Melt the butter in a large skillet over medium heat. Add the steak strips in two batches (try for a single layer each time so the meat browns nicely) and cook, stirring once or twice, until just brown on the outside, about 4-5 minutes. Remove the steak to a plate.

Stir the flour into the skillet and add the broth and Worcestershire. Bring to a boil then reduce heat to a simmer.

Add the steak strips, nutmeg (if using), onions and mushrooms into the skillet. Cook for 10 minutes on medium-low heat.

Turn the heat off and stir in the sour cream and Marsala, if using. Ladle over hot cooked noodles and garnish with a dollop of sour cream, sliced green onions, dill and/or chives.