Beef Stroganoff with Parsley Noodles-Blog Hop
I have been meaning to share a recipe with you. I actually feel guilty…like I’ve been hiding a secret from my closest friends.
There’s a recipe that I’ve been making forever. A recipe that is near and dear to my heart. A recipe that is so good, I must eat three servings EVERY time I make it.
Beef Stroganoff, I love you.
Beef Stroganoff with Parsley Noodles (Serves 6)
Slightly adapted from Pillsbury
8 oz. (4 cups) uncooked medium egg noodles
1 tsp dried parsley flakes
3 Tbsp butter
1 (8 oz.) package fresh sliced mushrooms
1/2 cup chopped onion
2 garlic cloves, minced
1 lb. boneless beef sirloin steak, cut into 1-inch strips
1 (10 1/2 oz.) can condensed beef consomme
2 Tbsp ketchup
1/2 tsp salt
3 Tbsp all-purpose flour
1 cup sour cream
1. Cook noodles to desired doneness as directed on package. Drain. Add parsley and 1 Tbsp of the butter; toss to combine. Cover to keep warm.
2. Meanwhile, in a large nonstick skillet over medium heat, melt 1 Tbsp of the remaining butter. Add mushrooms, onion and garlic; cook 2 to 3 minutes or until tender. Remove mushroom mixture; set aside.
3. In the same skillet, melt remaining 1 Tbsp butter. Add beef, cook and stir until browned. Reserve 1/3 cup of the beef consomme. Add remaining consomme, ketchup, salt and mushroom mixture to skillet; mix well.
4. In small jar with tight-fitting lid, combine reserved consomme and flour; shake well to blend. Gradually add to beef mixture, stirring constantly. Cook and stir until thickened. Stir in sour cream; cook until thoroughly heated. Do not boil! Serve over parsley noodles.
This recipe was part of a Valentine’s Day Blog Hop. Our flavor choices were Beef, Heavy Cream and Strawberries. As soon as I saw beef, I knew now would be the perfect time to share one of my favorite meals of all time.