- Thin cut round steak. Cut into strips
- 1 vidalia onion - Cut in slices and then into pieces
- I package of pre-washed mushrooms ( I used whole mushrooms, quartered for a heartier presentation)
- 2 cups Beef broth
- 1/3 cup red wine
- 2 dashes of Worcester sauce
- 4 dashes of A-1 steak sauce
- 1 12 oz can of tomato puree
- 3 tbs corn starch
- salt
- pepper
- olive oil
- sour cream
- chives
- Cut round steak into strips. Brown in olive oil. Brown a little at a time. It is important to brown the meat before mixing it together with the sauce.
- Salt and pepper each portion of steak while it is browning. Set aside.
- Brown onion lightly in olive oil. Add mushrooms until slightly golden color.
- Add cornstarch to vegetables. Stir well. Be sure to add the cornstarch before adding the meat and the liquids. You will avoid getting lumpy gravy by following this step closely.
- Add meat. Stir well.
- Add tomato puree and mix.
- Add Worcester sauce
- Add steak sauce
- Add red wine. Mix well. Add your favorite red wine to the stroganoff sauce. The wine should be just enough to enhance the flavor of the meat and sauce.
- Add Beef broth. Broth can be purchased ready-to-go from your market, or you can make your own from a beef powder. Taste your homemade broth before adding to determine the concentration of the flavor.
- Turn up temperature until the sauce starts to thicken. Be sure to keep stirring while the sauce thickens.
- Turn down temperature to low and simmer slowly for two hours.
- Prepare egg noodles just prior to serving
- Serve the meat and sauce over noodles. Serve the stroganoff in individual pasta bowls.
- Add a tsp of sour cream to the top of each serving and sprinkle with chives.
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