This is definitely one of my go-to dishes for cooler weather, also for when I have some “not the best cut of beef” beef. I tend to buy whatever is on sale, so I end up with a lot of that sort of thing. This is a great dish for that as you simmer it so long that even the toughest cut falls apart in your mouth.
What I used:
- A chunk of top round beef
- Some powdered beef bouillion
- Rice flour (though regular works to)
- Sour cream
- Salt, Pepper and Granulated garlic
What I did:
- Sliced the beef up into thin strips
- Tossed into a large pan over heat (no oil or butter)
- Let the juices emerge and simmered with lid on in juices
- Added water throughout as the juices dried up
- Simmered for 40 minutes or so
- Added some beef bouillion, salt and pepper for flavor
- Added couple Tbsp of Rice Flour and stirred to coat
- Added water to create a gravy
- Added several scoops of sour cream to thin out and add creaminess to the gravy.
- Served over mashed potatoes (with salt, garlic powder, a smidge of butter and sour cream for flavor/consistency)
I grew up eating Beef Stroganoff over egg noodles, and always loved it, but once I experienced it over mashed potatoes I will never go back. Not only is it decadent (and cheap and easy since I always have them) it is also just a bit more Russian!