Lorene’s Beef Stroganoff
Note: Lorene Murray, my mother-in-law, professed to hate cooking; however, she could hang in there with the best of them when she wanted to. We have made a few variations to her original recipe, such as adding fresh mushrooms, but this is her dish.
- 1 ½ lbs. Sirloin steak
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6-10 Portabella mushrooms, sliced
- 2 cans cream of mushroom soup
- 1 carton sour cream
- 1 tablespoon butter
- 3 tablespoons vegetable oil
- 2 cups hot water
- flour
- salt and pepper to taste
- Egg noodles
Directions
Trim fat on steak, coat liberally with flour, and pound flour into meat using the edge of a saucer. Cut meat into strips and then cut thin slices off the strips on the diagonal. The goal is to come up with about 1-1 ½ in. pieces of meat.
Saute onions and garlic in butter/oil over medium high heat. Add meat and brown. Be sure to scrape the bottom of the skillet as you stir. As flour browns, pour in 1 cup hot water and stir, scraping the bottom of the skillet. Lower heat and add mushrooms and soup, stirring in all ingredients. If mixture is too thick, add water a little at a time. Cook 1-1 ½ hrs. on low heat.
When meat is tender, remove from heat and stir in sour cream. Do not let mixture boil after sour cream is added.
Prior to serving, cook egg noodles per instructions on package. The quantity is up to you.
Serve mixture over egg noodles.
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