- 1.5 lbs. beef, but into bite-sized pieces (I've used various cuts depending on what was available and reasonably priced, from cross rib roasts to petite sirloin steaks and even london broil. Just choose something you love.)
- 1 onion, diced small
- 2-3 Tbsp oil or butter
- salt, to taste
- 3 Tbsp. ketchup
- 2-3 Tbsp Worcestershire sauce
- 1 cup beef broth
- 1 small package mushrooms, sliced
- 1/4 cup flour
- 2 cups milk
- 1 cup sour cream
Heat oil/butter in a dutch oven pot (an enameled cast iron is perfect for this) over medium-high heat and add the beef. When the beef begins to brown nicely add the diced onions and a bit of salt. Cook together for a few minutes, stirring occasionally. Squeeze in the ketchup (I just zig zag it across the pan, straight out of the bottle, until it looks like enough). Shake in the Worcestershire sauce (again, this is something I eyeball, and I love Worcestershire so I err on the side of more). Pour in about a cup of beef broth and stir everything together. Lower to heat and simmer for 45-60 minutes, stirring once in a while. If it starts looking too dry add more broth. Add the sliced mushrooms, stir, and continue cooking for another 10 minutes (honestly, I don't care much for mushrooms and often leave them out. It's delicious with or without, though, traditionally they are essential. Shh, don't tell my grandma I skip them.). With a slotted spoon, remove the beef and mushrooms to a bowl and set aside. Turn the heat back up to medium-high and whisk the flour into the remaining juices left in the pot until it forms a paste. Pour in the milk and continue whisking until the paste melts into the milk and the mixture thickens. Add the beef and mushrooms back into the pot. Stir in the sour cream until everything melts together and voila! The most delicious creamy, beefy, stroganoff ever. Serve over egg noodles or rice and enjoy!
From my cousin, Annie
