Canadian Living Beef Stroganoff
Found on page 15 of the Jan/Feb 2018 Edition of Canadian Living, this recipe was a must try. I have tried making Beef Stroganoff before, but I am always trying new recipes to experiment with.
I really enjoyed this recipe, although while it is called “Speedy Beef Stroganoff” in Canadian Living, it took me longer to cook than anticipated. This may be due to having a toddler constantly asking to be in my arms. I am sure for anyone focusing solely on cooking, it will take the 45 minutes to prepare.
All credit for the full recipe below, goes to Canadian Living Magazine. I changed a few things while cooking, to suit my preference as stated in the notes, but full inspiration goes to CL Magazine.
Notes
The next time I make it, I would definitely alter a few things.
-I would use fresh garlic rather than garlic powder, and I may even add paprika/red chili flakes for some heat.
-Adding green peas is also on my mind for the next time to add a bit of a crunch.
-The steak, while delicious, would be cut into cubes rather than slices. I would definitely want more meat in it the next time.
-I also mixed the noodles in the mixture, rather than serving the mixture on top of the noodles. This way, the noodles get covered in the delicious sauce.
Ingredients
450 g top sirloin grilling steaks , cut in 1/4-inch thick slices
Salt and pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
2 pkg (each 227 g) button mushrooms , quartered
1 teaspoon garlic powder
Half red onion , thinly sliced
1 1/2 teaspoon dried thyme
2 cups sodium-reduced beef broth
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons water
1/2 cup sour cream
1 pkg (340 g) broad egg noodles
1/2 cup coarsely chopped fresh parsley
Instructions
Sprinkle beef with 1/2 tsp each of the salt and pepper. In large nonstick skillet, heat oil over high heat; working in 2 batches, cook beef, stirring frequently, until browned, 6 to 7 minutes. Transfer to bowl; set aside.
In same pan, melt butter over medium heat; cook mushrooms, garlic powder and remaining salt and pepper, stirring frequently, until mushrooms are browned, 8 to 10 minutes. Add red onion and thyme; cook, stirring, for 1 minute.
In bowl, whisk together broth, mustard and Worcestershire sauce; pour into pan. Simmer, stirring occasionally, for 5 minutes. In small bowl, whisk cornstarch with water; stir into pan. Cook, stirring often, until slightly thickened, 4 to 6 minutes. Remove from heat; stir in sour cream.
Meanwhile, in large saucepan of boiling water, cook noodles according to package directions; drain.
Fold beef and parsley into sour cream mixture; serve over noodles.
Makes 4 to 6 servings.
Enjoy!
I can’t wait to try more Canadian Living recipes. Which ones are your favorite?
Maybe I will see your dish on Instagram with the hashtag #CLgetcooking !
