I love beef Stroganoff and had come across this recipe. It is pretty good, the dill gives it a lot of flavor. I haven't had the chance to use dill a lot in different recipes, so I can't decide if I like that flavor. In the future, I will post my own beef stroganoff recipe that I just throw together every now and then.
1 1/2 pound beef sirloin steak
Salt & Pepper
3/4 lb egg noodles
2 tablespoons Canola Oil
1 pound mushrooms, sliced
3 tablespoons unsalted butter
1 1/2 cups sour cream at room temperature
1 tablespoon dill minced, plus more for garnish
Cut the steak across the grain into slices about 1/4 inch thick and two inches long. Season with salt and pepper.
Boil water for the egg noodles and cook according to directions to al dente.
While cooking the noodles, brown the steak. Heat the oil over medium high heat in a frying pan, add the steak in batches and cooked until lightly brown and still rare. Add more oil as needed for batches. Transfer to a plate.
After steak is cooked, add the mushrooms and 2 tablespoons of butter to the frying pan and cook over medium high heat. Stir frequently until the mushrooms are browned.Remove from heat and stir int eh steak, sour cream and dill. Return to medium heat and allow to simmer, stir constantly until the sour cream is heated through. Season with salt and pepper.
When noodles are ready, drain and return to pot. Add the remaining 1 tablespoon of butter and toss to coat. Divide noodles on plate and top with sauce.
Serves 4.
