• 2 tablespoons olive oil
  • ¼ cup butter
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons ground black pepper
  • 2 ½ pounds beef stew meat, cubed
  • 1 cup white wine
  • 1 large onion, cut into 1/4-inch strips
  • 1 large clove garlic, minced
  • ½ cup ketchup
  • ½ cup Worcestershire sauce
  • 4 (4 ounce) cans button mushrooms, undrained
  • 1 (16 ounce) container sour cream
  • 1 (16 ounce) package wide egg noodles
  • Directions

  • Step 1

    Heat olive oil and butter in a large, heavy pot or Dutch oven over medium heat. Combine flour, salt, and black pepper in a bowl and toss beef stew meat in seasoned flour. Brown the beef in the hot oil and butter, stirring often, and remove meat from pan.


  • Step 2

    Pour white wine into pan and scrape up and dissolve any small bits of browned food; stir onion and garlic into white wine. Cook until onion is translucent, stirring often, about 5 minutes. Return browned beef to pan. Stir ketchup, Worcestershire sauce, and juice from canned mushrooms with beef mixture. Reduce heat to low, cover pan, and simmer until beef is tender, about 3 hours.

  • Step 3

    Mix button mushrooms and sour cream into beef mixture and heat through, about 5 minutes.

  • Step 4

    Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain. Serve Stroganoff over cooked egg noodles.

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