Everything you need to know about making the most perfect Beef Stroganoff. Perfect for a rainy day!
- 1/4 cup shortening
- 1 1/2 cups onions, diced
- 1/2 cup mushrooms, sliced
- 1 1/2 pounds boneless chuck steak, sliced
- 2 tablespoon all-purpose flour
- 3 tomatoes, peeled and diced
- 1 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon Worcestershire sauce
- 1/2 cup sour cream
Heat a cast iron skillet on medium low. Melt the shortening and saute the onions for 10 minutes. Add mushroom, cover and continue cooking for 5 more minutes. Remove onions and mushrooms.
Cut steak into 1 inch strips. Add to the skillet and brown meat slowly and sprinkle with all purpose flour. Stir until well blended. Cut tomatoes into bite-size pieces. Add salt, black pepper and Worcestershire sauce to the skillet. Cover and simmer on low heat for 1 hour, stirring occasionally
Add mushrooms and onions and sour cream to the skillet and simmer again for 30 minutes or until. Serve with cooked noodles, if desired.