Beef stroganoff is one of my most favoritest foods in the whole wide world. It's one of those things I can eat until I'm ready to burst and I still try to shove more in because it's tastes so stinkin' good.
I know I shouldn't be mucking around with recipes that are already established as fool-proof and delicious. But I also have this irresistible urge to put beer in everything (especially myself). Resistance is futile.
Beef stroganoff is one of those recipes to which I yielded to the beer. In went the beer and out came awesome!!
So, here it is for you to try. I used a Long Trail Ale, but feel free to experiment with whatever beer you happen to have on hand or whatever suits your taste.
2 Pounds Eye Of The Round, Cut Into 1-Inch Cubes
2 Tbs. Neutral Flavored Oil; Canola, Etc.
1 1/2 Tsp. Salt
1 Onion, Thinly Sliced
4 Tbs. Butter
8 Oz. Sliced Fresh Baby Bella Mushrooms
1/8 Tsp. Paprika
2 Tbs. Flour
1 Tsp. Worcestershire
1 12-Oz. Bottle Beer
1 Cup Sour Cream
1 16-Oz Bag Egg Noodles
Several hours before you plan to cook the stroganoff marinate, the beef by placing the diced beef into a zipper type bag and pour the beer in. Place in the refrigerator until ready to use.
When you're ready to start cooking, place a colander over a large bowl and drain the meat, reserving the liquid.
Cook egg noodles according to directions on package. Set aside in a large bowl.
Heat oil in a large skillet. Season the beef with the salt and brown in the hot oil. Remove the meat from the pan. Drain the pan drippings over the noodles. Mix well then cover to keep warm.
Place the sliced onion, butter, and mushroom into the skillet. Cook just until onion is translucent. Stir flour and paprika into onions and mushrooms. Cook for about 5 minutes over medium heat. Add the beer and Worcestershire. Stir and cook until thickened and bubbly.
Stir in the beef and cook over medium heat for about 15 minutes.
Turn off the heat and allow to cool for about 5 minutes. Then stir in sour cream. Mix well.
Serve over the egg noodles noodles or rice.