Minnesota Hot Dish: Beef Stroganoff

For all of my friends from the Midwest I will be sure to make this clear: as much as I would like to have grown up or even just been born in the Midwest, I sadly did not. I am from NJ, nowhere near the Midwest, but after hanging out with my Minnesota friends too much I can develop a bit of a Midwestern accent, so I’m going to count it. Here is how this ‘Midwest’ gal cooks up a classic Hot Dish: Beef Stroganoff! This recipe is slightly tailored but originates from The Great Minnesota hot dish book by Theresa Millang.

What You Will Need: 

3 tbsp butter
2  lbs sirloin steak cut into thin 1 inch slanting strips (season with salt & ground pepper)
1 large thinly sliced onion
1 lb sliced fresh mushrooms (this amount is really to your taste so feel free to use less)
3 tbs all-purpose flour
1.5 cups beef broth
1/2 cup dry red wine (or apple juice)
2 tsp paprika
1/4 tsp dried dill weed
pinch of ground nutmeg
3 minced gloves of garlic
1 cup dairy sour cream (you can use less, I only use a few tablespoons in mine)
Cooked egg noodles
pinch of minced parsley


Pre-heat oven to 350 F. Melt butter in a large saucean. Add beef, stir and cook until browned. Place the browned beef into a 3-quart glass baking dish.

In the same saucepan, stir and cook onion and mushrooms until they are both tender. Stir in flour until blended. You will want to stir in the flour a little bit at a time so that it is easier to blend. Stir in remaining ingredients except sour cream, noodles and parsley. Quickly bring to a boil. Remove from heat and pour over the beef.

Cover the glass dish and bake for 1.5 hours or until meat is very tender. After removing from the oven gradually stir in the sour cream. Serve over the cooked noodles and garnish with the parsley. Serve & Enjoy!!


One response to this post.

  1. Posted by whit on January 23, 2012 at 11:19 am

    Haha, love how you developed a slight Midwestern accent… Nice dish!


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