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|2 LbsBeef, New York Strip Steak or Tri-Tip Roast; Cut across the grain into 1 inch chunks|
|1/2 WholeYellow Onion; Diced|
|1 LbBrown Cremini Mushrooms; Halved and Sliced|
|2 TablespoonsButter; (Optional)|
|1 CupWhite Wine; Pinot Grigio or other|
|1 Can or 2 CupsBeef Broth|
|1 WholeBay Leaf|
|5 SprigsFresh Thyme|
|1 TablespoonBrown Sugar|
|1/2 CupSour Cream|
|1/2 LbEgg Noddles|
Beef Stroganof Preparation
1. Brown Beef Chunks in Batches making sure to salt and pepper heavily in this step for flavor retention. Brown Mushrooms & Onions with Beef until softened. Add Butter & after it is melted in sprinkle the Flour into the mixture to coat the meat. When meat juices are absorbed Pour in Wine to deglaze the pan and scrap up any stuck on bits in the bottom of your pan. Add Beef Broth, Bay Leaf, Thyme, & Brown Sugar. Allow to simmer until reduced about 30 minutes.
2. Boil Water for Egg Noodles making sure to season your water with Salt. Cook noodles just until soft then drain and set aside.
3. When Noodles are cooked Reduce Heat on Beef to low and remove Bay Leaf and any visible sprigs of Thyme left. Then stir in Sour Cream and Egg Noodles and Serve.
Don't skip the fresh herbs it will change the flavor dramatically!
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