Next Level Beef Stroganoff | Part 2
This is the follow up video to Beef Stroganoff part 1. In this video we will be using a little more complex recipe with upgraded meat. Still so easy to do anyone can do it! Ingredients and instructions below.
Ingredients:
1 Pound Beef Sirloin - $7.36
1/4 Onion Chopped - $0.22
2 Shallots Chopped - $0.59
4oz Baby Bella Mushrooms - $0.83
16oz Heavy Whipping Cream - $0.98
2 TBSP Butter - $0.22
4oz Sour Cream - $0.52
2 TBSP Dijon Mustard - $0.39
1oz Worcestershire Sauce - $0.58
3oz Vodka - $3.75
6oz Beef/Chicken Broth - $0.36
2 tsp Paprika - $0.70
10oz Egg Noodles - $1.40
1 tsp Crushed Red Pepper - $0.20 (optional)
Total: $18.10 makes 4 servings = $4.53 per serving
Instructions:
Salt the sirloin evenly on all sides and let sit at room temperature for at least 30 minutes. Over medium high heat, add avocado oil to your pan (any oil will work, avocado has the best smoke point), once the oil is heated, add your sirloin. Sear on each side until a good brown crust has formed all around the meat. Remove from heat and let rest.
In the same pan, melt your butter. (You may need to let your pan cool just for a couple of minutes so your butter doesn't burn.) Add your onions, shallots and mushrooms. Sauté for 4-5 minutes. Add worcestershire sauce and dijon mustard. Stir together and cook for 60 seconds. Add vodka and let cook for an additional 60 seconds. Add beef/chicken broth and bring to a quick boil. Slice your steak you set aside earlier and add to the sauce. The steak will continue to cook in the sauce. Add heavy whipping cream followed immediately by the sour cream. Stir together and bring to a simmer. Add paprika and crushed red pepper and mix. Have your egg noodles ready and either add to the sauce or spoon the completed sauce over the top of them. Enjoy!