When I got married to the Mellow Man, my grandmother Violet, who is a phenomenal cook gave me one of my most treasured gifts– a handwritten cookbook of her favorite recipes. Some of them I’ve shared on here, and are quite popular. For example, check out her classic meatloaf recipe with a slight twist! Today, I’m sharing her very own classic Beef Stroganoff recipe that is paired beautifully with her cooked zucchini, and rice. A yummy homemade meal that communicates love and warmth, and is great as we head into the fall season.
Her classic Beef Stroganoff recipe takes me about an hour to prep and cook, and typically the zucchini I make takes about 90 minutes at low heat in the oven. It’s also great for leftovers, or at least it was before the Big One hit his growth spurt.
- 1 lb. Beef Tenderloin Tips (or Sirloin Tips)
- 1 lb. White Button Mushrooms, sliced
- 2 medium sweet onions, finely chopped
- 2+ Tablespoon Unsalted Butter (start with two separate 1 Tbsp portions)
- 1 Teaspoon Salt
- 1/8 Teaspoon Black Pepper
- 1/4 Teaspoon Garlic Powder
- 3 Tablespoon All-purpose Flour
- 1/2 Teaspoon Paprika
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Beef Base
- 1 Cup Sour Cream
First, I start by looking at the tenderloin tips and seeing if they need to be cut into smaller pieces or trimmed. I’ve found that the butcher can sometimes make them too big for my taste. They should be in smaller cubes or thin stripes, and similar in size to insure consistent cooking. Next, in a small bowl, I place all of the beef tips and add in the salt, black pepper and garlic powder. I toss and stir the meat up with the seasoning to evenly coat them. Then, I melt the butter in a large skillet and brown the meat. Use between 1 and 2 tablespoons unsalted butter, starting with 1 tablespoon, and add more if needed. Once it’s completely brown and cooked, but not overcooked, I remove the beef from the skillet and set it aside.
In the same skillet without cleaning it, I brown the mushrooms in a tablespoon of butter over high heat. After a few minutes, I add the onion into the skillet and cook them together until the onion is golden. I remove the skillet from heat, and stir in the flour, paprika, Worcestershire sauce and beef base. Once everything is mixed together, I return the skillet to medium heat, bring the mixture to a boil, and then lower the heat, allowing the mixture to simmer for at least 15 minutes.
About the beef base, I couldn’t find it in my local grocery store. I have tried a couple of different options, like beef stock or beef broth. The recipe won’t work with beef broth or stock. It just doesn’t taste right. Now, I’ve been able to find the right kind of beef base through Amazon, and this is the exact type I buy. It’s possible that your store might carry it, I know that my grandmother says that she can find it in her Publix in Florida.
After the mixture has simmered for at least 15 minutes, remove the onion-mushroom mixture from the heat, mix in the sour cream and browned meat. As a last touch, I take a quick taste of the sauce, and see if it needs more salt, pepper or garlic powder, and if so, I mix it into the Stroganoff now. Finally, I will put it back on very low heat for just a few minutes, but I don’t let it boil because of the sour cream! My grandmother says that boiling the sour cream, curdles it, and changes the flavor.
What’s your favorite family recipe? What about your very own classic Beef Stroganoff recipe? Do you like it during the fall?