I was going to make a pie today for PI day (3/14 3.14) but I got sidetracked and made Beef Stroganoff for a friend in need of a dinner. I thought I would share another quick dinner. This is easy to make meatless as well- just “beef” up the vegetables by adding a variety of mushrooms and serve over mashed potatoes.
Start with 1- 1.5 pounds cubed beef. In a gallon zip lock bag, add 1/2 c. flour, 1 tsp paprika, 1 tsp salt and 1/2 tsp pepper. Toss beef in seasonsed flour.
In a large pot, heat 1 Tbsp oil. Add beef in one layer. This is important. If you dump all the beef and crowd the pan, it steams, and doesn’t brown or cook evenly. Cook in two batches or use two pans if necessary. Turn beef. This should take a few minutes on each side. Heat is on medium.
Next add 1 1/2 cups beef or vegetable stock. Bring to a boil then down to a low simmer and cover the pot. Stir every once in a while so meat does not stick to the bottom. Simmer for at least 1 hour. (meat could also be put in a crock pot on low here)
In a skillet saute 1 pkg of mushrooms (or more if you like) and 1/2 of an onion small dice or minced. Let onion soften and some of the water cook out of mushrooms.
After beef has simmered, add mushrooms. Beef sauce should have thickened. Add 1/2 c. sour cream and gently stir in. Serve over egg noodles.