Beef Stroganoff (Fast, no fuss version)
This recipe was adapted from a traditional version for my picky family, some don't like onions, others don't like mushrooms. Both can be added if desired.
1-2 lbs. sirloin or round steak, sliced into thin bite size strips
1-2 Tbls. Olive oil
Salt to to your taste (don't over salt because the catsup and W. sauce have salt)
Ground black pepper to your taste
1 to 2 cloves garlic, chopped fine (Optional)
1/2 tsp. paprika
1/2 cup white wine
1 cup water
1/2 cup sour cream
2 Tbls catsup
1 Tbls Worcestershire sauce
1 tsp. cornstarch
1 tsp. dried dill weed (or 1 tbls. fresh, chopped fine)
2 cups frozen green peas
Extra Wide Egg noodles
Start slicing the meat and if using garlic, chop it fine.
Season the meat with the salt, pepper, and paprika.
Add oil to coat the bottom of a skillet or frying pan.
Turn heat to high and add the beef while the pan is heating up. (I add to a cold pan so the oil doesn't smoke or splatter. Don't worry the meat will still brown nicely.) If your stove runs hot, turn the heat to medium high.
Let the meat stay so it browns and starts to get a nice brown crust. You can turn over one to check. If trying to stir too soon, it will stick. so wait a bit for some of the meat juices to start to release. Then start stirring so that all sides brown.
If using onions or mushroom, you can add them now so the onions caramelize and mushrooms brown.
Let any liquid reduce or even completely evaporate so you have brown bits on the bottom of the pan (know as the fond). There is a lot of flavor in these brown bits. Be careful to keep stirring and nothing burns.
Add the wine to deglaze the pan. It will sizzle and steam up so be careful when adding.
Scrape the bottom of the pan into the liquid.
Reduce heat to low.
Add 1/2 the water, stir in the catsup, Worchestershire sauce. Add the sour cream and stir in until well blended.
Cover and let come to a simmer on low heat.
Prepare the noodles while the meat simmers. (Note; once you are familiar with cooking the meat, you can start the water boiling sooner, and cook the noodles while cooking the meat. It takes some coordination to that so that meat doesn't burn. But it does reduce the prep time)
Add water to boil for the noodles. Once the water is boiling, reduce heat and add the egg noodles according to package instructions for amount and set a timer for how long to boil.
Remove the pan from the heat and drain the noodles. Return to the pot and cover to keep warm while you finish the meat.
Add the peas to the meat. You should have a lot of liquid in the pan, if not add some more water and bring to a simmer.
To 1/4 cup of water, add the cornstarch and stir to dissolve. The water must be cold for the cornstarch dissolve. Stir the cornstarch into to meat mixture and bring to a low boil. The cornstarch should thicken up the liquid in the pan so it becomes a thick gravy. If not, add more cornstarch/water mixture. This is a bit of trial and error because it depends on how much liquid you have after simmering.
Add the dill and server over the noodles.
