I'm not sure there's another food less photogenic than Beef Stroganoff! I was wishing I had some parsley on hand to brighten up the plate a little. Appearances aside, this is another one of my favorite meals that my mom used to make. Like Chicken Cacciatore, it's such a warm and hearty dish, perfect for the cold weather that has finally made its way to Connecticut. I've been inviting my brother over for dinner when I've been making these throwback meals, and he went for seconds of this one. So I guess I made it right!
1/4 c. flour, divided
½ t. salt
1 lb. steak, cut into 1/4 inch wide strips (I usually use steak tips)
1/4 c. butter
½ c. onion, chopped
1 clove garlic, minced
1 1/4 c. beef broth
1 c. sour cream
2 T. dry sherry
12 oz. egg noodles (I like extra broad)
Cook the egg noodles according to the directions on the package. In the meantime, combine one heaping tablespoon of flour with salt and dredge the meat in the mixture. Heat a skillet and add half the butter. When melted, add the meat strips and cook until brown on all sides. Add the onion and garlic. Cook 3-4 minutes, or until the onions are just barely tender.
Remove the meat from the skillet and keep warm. Add the remaining butter to the pan drippings. When the butter has melted, scrape the bottom of the pan with a whisk to pull up all of the drippings, then blend in the remaining flour. Slowly pour in the beef broth. Cook, stirring constantly, until the mixture thickens.
Return the meat to the skillet. Stir in sour cream and sherry and heat briefly. Serve over egg noodles.