Thursday, October 27, 2011

Beef Stroganoff

This recipe I adapted from one of Rachael Ray's 30 minute meals.  I make this anytime I have left over steak.  It doesn't have to be sirloin.  You could use a strip steak also or any cut of meat you can cut really thin.   Here is what you will need.  

1 lb beef sirloin (sliced really thin 1/8 -1/4 inch thick)
1 cup beef broth
1/4 small onion
1/2 cup sour cream
1-2 tsp. lemon juice
1/2 tsp. dill
Olive oil
Salt & Pepper

Begin by slicing your meat. 

*Put the meat in the freezer for 20-30 minutes before you are ready to slice it.  It will be easier to slice really thin.

Salt and pepper your meat and then coat with flour.  Place in your skillet once the oil is hot.  Grate the onion into the skillet with the meat. 
Once your meat is browned, add beef broth.  Make sure to scrape the bottom of the pan to pick up all the drippings.  This will help thicken your sauce.  Simmer for a few minutes until it thickens. 

Turn your heat to low and stir in the sour cream until smooth.  Add lemon juice and dill at the end right before you serve. 

I like to serve over egg noodles with a vegetable. 

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