Nikki's Re-Take of Dilly Beef Stroganoff ❤⭐⭐⭐⭐⭐

 

Nikki's Re-Take on  Dilly Beef Stroganoff

I had been using the same recipe for quite some time and then decided to try something different and gluten free.  I 'winged it" like always. My son said this is soooo good and then I just ate some and said "Dang, I gotta write that down while it's still in my noggin."

 

4 Servings

Ingredients: 

• small bag wide egg noodles or Rice for GF

• 1 pound top round steak

• 8 oz. container sour cream or sub full fat Greek plain yogurt 

• 1 container beef broth

• optional: 1/2 container of sliced button mushrooms or heck throw the whole thing in if you love mushrooms. No judgement here. 

• 2 tsp olive oil

• 1 Tbsp Lea & Perrins Worcestershire sauce ( get a good brand like this that lasts a long time in your pantry)

• 2 Tbsp kitchen Bouquet - this gives it a nice richness

• 2-3 Tbsp corn starch

• 2 Tbsp minced onion or 1/4 finely or grated onion

• 1 tsp garlic powder or 1 Tbsp fresh minced garlic

• 2 tsp dried dill and a little more for topping each serving

• 1 tsp Italian seasoning

• fresh ground pepper - 2-3 tsp or more

• sea salt to taste

Instructions: 

• Take out the steak and bring it to room temp or close to it. Salt and pepper on both sides. Poke a sharp knife all over both sides of the steak to tenderize it. DO NOT cut it into strips. I find this keeps the meat more tender. 
• Heat up a pan on medium/high heat, put a little olive oil in it and sear the steak, 2 minutes on each side. 
• Optional Step with Mushrooms:  If using mushrooms, before you brown the steak, first saute the mushrooms in a little olive oil with the onions and garlic.  I would put a splash of white wine in there or cooking sherry to give it some depth but that's totally up to you. Once cooked, remove from pan, THEN cook the steak. 
• In a crock pot, on high, put about 1/3 cup beef broth and place the steak (and mushrooms if using) in the crock pot with the minced onion or fresh onion if not added in with the mushrooms.
• Cover and cook for 3 hours or low for about 5 hours, keeping an eye on the liquid - you should be just fine.
• Remove the steak and place it on a plate and cover with foil. Do not cut the steak. Let the juices remain in the meat.
• Meanwhile, in a sauce pan, heat up the remaining beef broth, Kitchen Bouquet, Worcestershire sauce and all of the spices. bring to a simmer and whisk in the corn flour. Keep stirring until it thickens. You may or may not need to add more corn starch or liquid depending on how thick you want it.  Be patient. It takes its own sweet time then... boom - decides to thicken fast.
• Once it's thickened, stir in 1/2 of the sour cream container until well blended. You may add more if you want more tangy - you do you.
• Return back to the crock pot, slice the meat into strips or however it falls apart (because it will), and add back into the sauce. 
• Cover and let it cook on low setting for about 20-30 minutes to get happy and while you make a bed for it. 
• Bring a pot of water to boil, salt generously,  and add the egg noodles. Cook 7 minutes or until el dente. Remove and drain noodles in a colander.
• I like to serve in bowls. Add some egg noodles on the bottom, top with sauce and meat mixture. 
• Optional: sprinkle some fresh or dried dill on top, some parmesan cheese and fresh black pepper.

Storage:

• Left overs are so dang good!  I usually portion them out the same way I serve it. In a container, put the noodles on the bottom and then sauce and toppings then voilà winner winner - just microwave it for about 3 minutes and you'll have another amazing meal.

• Stays in the refrigerator for 4 days but highly doubt it will last that long. 

Notes:

• You can always add in a can of sliced mushrooms too. No need to cook them with the olive oil and garlic.  You can just toss them into the crock pot with the steak. 

• Notice I did not use cream of mushroom soup - you can certainly put in a can in place of using corn starch. And get a gluten free can to keep it GF.  I choose not to add all of those additives/preservatives/sodium to my dish. But if you'd prefer to do that, go for it. My grandma would certainly approve.

Macros:

• Calories:  cal | Net Carbs: g | Protein: g | Fat: g 

Source - Me! Cooked with love!