diane's beef stroganoff

Ingredients

• Servings: 10
• 2 tablespoons olive oil
• 1/4 cup butter
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 teaspoons ground black pepper
• 2 1/2 pounds beef stew meat, cubed
• 1 cup white
• 1 large onion, cut into 1/4-inch strips
• 1 large clove garlic, minced
• 1/2 cup ketchup
• 1/2 cup worcestershire sauce
• 4 (4 ounce) cans button mushrooms, undrained
• 1 (16 ounce) container sour cream
• 1 (16 ounce) package wide egg noodles

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 5 mins

Ready Time: 3 hrs 25 mins


• heat olive oil and butter in a large, heavy pot or dutch oven over medium heat. combine flour, salt, and black pepper in a bowl and toss beef stew meat in seasoned flour. brown the beef in the hot oil and butter, stirring often, and remove meat from pan.
• pour white into pan and scrape up and dissolve any small bits of browned food; stir onion and garlic into white . cook until onion is translucent, stirring often, about 5 minutes. return browned beef to pan. stir ketchup, worcestershire sauce, and juice from canned mushrooms with beef mixture. reduce heat to low, cover pan, and simmer until beef is tender, about 3 hours.
• mix button mushrooms and sour cream into beef mixture and heat through, about 5 minutes.
• bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. drain. serve stroganoff over cooked egg noodles.