Ammie makes the most wonderful melt-in-your-mouth Stroganoff. In fact, her family loves this dish so much that they eat it as their traditional Christmas dinner and look forward to it all year.
Stroganoff happens to be one of my husband’s favorite meals, so I begged Ammie for her recipe – which she was glad to give me, even though she doesn’t write things down and had to guess at the measurements.
Until Ammie’s, I hadn’t ever found a recipe that was: a) better than the restaurants make it, or b) worthy of making twice. And I should add… one that didn’t have catchup in it! So, if you are looking for a great comfort food that will make it seem like you slaved all day… this is the ONE!
Your man will love you for it!
- 1.5 lbs. top sirloin steak
- 1.5 tsp. salt
- 1/2 tsp. garlic salt
- 1 tsp. paprika
- 1/2 tsp. pepper
- 1/4 cup butter
- 1/2 sm. onion, diced
- 1/2 pkg. fresh sliced mushrooms
- 1/2 cup Merlot (red is best, but if you only have white, it can substitute)
- 2 tsp. Worcestershire sauce
- 1 cup water
- 2 beef bouillon cubes or one package of brown gravy mix
- 1 bay leaf (I have used parsley in a pinch)
- 1 3/4 cup sour cream
Instructions:
Trim fat from steak. Cut steak into 3/4 inch cubes. Mix salt, garlic salt, paprika and pepper in a large bowl. Toss steak in spice mixture.
Melt butter in a large deep skillet. Brown steak in butter on high heat, stirring frequently until most liquid has evaporated (about 20 minutes). Add onion and mushrooms and cook until tender (3-4 minutes). Add wine and continue to cook over medium-high heat until mostly evaporated. Add Worcestershire Sauce.
Heat water and bouillon and add meat. Add bay leaf. Cover and reduce heat. Simmer on low for 1.5 hrs.
Add sour cream and heat through, stirring constantly.
Serve hot over noodles, rice, or creamed and buttered mashed potatoes.
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I used to have this really cute little food blog that I neglected, called “Gathering Manna”. Now that I have moved to WordPress, all my recipes have moved over with me! No more neglect… just a seamless mish-mash of all the interesting aspects that make up our life (and food is center stage – at least three times a day).
I hope you’ll enjoy having the tasty recipes we love mixed in with the homeschooling and other random adventures we share here.
In my heart, I’m a food blogger, but my life is too busy for all the prop styling and lighting it would require. Between you and me, it is much “funner” to eat the results of a recipe than spend thirty minutes photographing it.
{Bon Appétit!}
I cooked Ammie’s Stroganoff last night for Kevin for the first time. He had THREE helpings of it. I didn’t have the merlot, so I used sherry instead. Turned out fine anyway. I also would double the meat spices and add four tablespoons of flour to coat the meat before you fry it. It adds a nice thickness to the sauce when you throw the leftover flour and spices in the butter as well. I LOVE this recipe.
Great, now I’m hungry! Looks amazing…pinning!