I loved stroganoff as a kid, but as a working mom I found it tough to cook after work. This recipe works well with ground beef for weeknights or cubed chuck for weekends, when there’s a little more time to cook.
10 inch or larger fying pan.
Meat cubes in ½ inch cubes or less.
Mix flour, salt and pepper in a zippered plastic bag. Add meat and shake until well coated (or, if using ground beef, brown in skillet).
Coat frying pan with olive oil and heat until a drop of water spits. Add onion and saute until lightly browned. Add flour-coated meat. Reduce heat if necessary but not so much that the meat soaks up the oil.
Add wine and reduce until slightly thickened. Add garlic and mushrooms; mix with wooden spatula. Let flavors blend together well, about 10 minutes. Reduce heat and add in milk and sour cream. Blend sour cream clumps with wooden spatula until well blended. Add black pepper and simmer.
Cook egg noodles according to package directions. Drain, top with butter, and pour on large serving platter that has a lip or ledge. Pour stroganoff mixture over noodles and serve.