Beef Stroganoff with Bellwether Creme Fraiche
Serves 4
Season the steak strips with salt and pepper, then dust with flour. In a large skillet quickly brown the meat on both sides in the olive oil and butter. Remove the steak from pan. Add the onion slices and mushrooms to hot pan and saute for a few minutes until golden and tender. Sprinkle in 1 tablespoon of flour and stir with onions and mushrooms (this will help thicken the sauce). Put the steak back in the pan with the veggies . Add the worchestershire sauce broth and mushroom soup. Cook and cover over low heat for about 30 minutes. Adjust seasoning to taste and stir in creme fraiche the last few minutes before serving. Add noodles and stir to coat with sauce. Serve immediately.
- 1.5 pounds beef round or rib-eye, cut into thin strips
- Salt and Pepper, to taste
- All purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, sliced
- 8 ounces, fresh mushrooms, sliced
- 1 (10 3/4) can beef broth
- 1 (10 3/4) can cream of mushroom soup
- 2 tablespoons worchestershire sauce
- 1 cup Bellwether Farms Créme Fraîche
- Cooked Egg Noodles
Season the steak strips with salt and pepper, then dust with flour. In a large skillet quickly brown the meat on both sides in the olive oil and butter. Remove the steak from pan. Add the onion slices and mushrooms to hot pan and saute for a few minutes until golden and tender. Sprinkle in 1 tablespoon of flour and stir with onions and mushrooms (this will help thicken the sauce). Put the steak back in the pan with the veggies . Add the worchestershire sauce broth and mushroom soup. Cook and cover over low heat for about 30 minutes. Adjust seasoning to taste and stir in creme fraiche the last few minutes before serving. Add noodles and stir to coat with sauce. Serve immediately.