Beef Stroganoff is a classic beef and mushroom with sour cream sauce dish. It is ages since I last cook this one. Beef stroganoff is usually served with pasta but to Pinoys is best eaten as rice toppings. Cooking is fairly easy with very minimal ingredients. The secret is use a good sour cream and do not overcook the beef strips, we Pinoys tend to overcook our beef, overcooked beef will become more hard. Then it has to be cooked really long to make it tender but then it will start to fall apart. For this dish we want our beef tender but chewy. Try to use tenderloin or sirloin, they cook fast. Enjoy.
250g beef tenderloin or sirloin, cut into large strips
200g fresh button mushrooms, cut in half
1 small onion, chopped
1/4 cup beer
1/4 cup soy sauce
3 tbsp butter
2 tbsp flour
3/4 cup sour cream
salt and pepper
Marinate the beef in soy sauce, a dash of salt and pepper for at least 10 minutes. In a sauce pan melt the butter then add in the onions and sauté until translucent. Add in the marinated beef and stir cook for 2 to 3 minutes or until brown. Add in the button mushroom and stir cook for a minute. Now add in the beer and simmer for 8 to 10 minutes or until the liquid is reduce to half. Stir in the sour cream and season with salt and pepper to taste and continue to cook for 2 to 3 minute. Thicken sauce with cornstarch diluted in 1/4 cup of water cook for another minute. Serve over rice or spaghetti pasta.