In our family, my sister makes the very best beef stroganoff. Hers is the recipe my grandma used and it’s rich, comforting and perfect on a cool night.

Beef Stroganoff was invented and named after Count Stroganoff, a member of a Russian elite family, by his personal chef.

In the original recipe, beef bouillon granules are added to boiling water to create a broth. I’m simply using beef broth and it’s an adequate substitute.

Serve this dish the day after making it as it gets better as it sits. You just need a side of long grain white rice for a perfect pairing.

Ingredients:

• 2-pound sirloin, sliced into 2” strips
• 4 Tbsp. all-purpose flour
• 1 small onion, diced
• 1/2-pound mushrooms, sliced
• 3 Tbsp. butter
• 1/4 cup vegetable oil
• 2 cups hot beef broth
• 3 Tbsp. Worcestershire sauce
• 3 Tbsp. tomato paste
• 1 tsp. salt
• 1/2 tsp. black pepper
• 2 bay leaves
• 1/ tsp. thyme
• 1 cup sour cream
• Cooked white rice

Directions:

1. Coat the beef strips with the flour, set aside.
2. In a medium Dutch oven or heavy pot, sauté the onion and mushrooms with the butter over medium heat until softened, about 5 minutes, stirring frequently.
3. While the vegetables cook, in a large heavy skillet, heat the oil over medium-high heat. Add the beef strips and cook for about 5-7 minutes until the beef has browned, stirring a few times to prevent scorching. Add the hot broth to the beef and stir to scrape down any brown bits from the bottom of the pan. Cook for 1 minute.
4. Add the broth and beef to the vegetables and stir to combine.
5. Add the Worcestershire sauce and tomato paste and stir to combine.
6. Add the spices and the sour cream and stir again to combine.
7. Lower the heat to low, cover and simmer for 2 1/2 – 3 hours, stirring occasionally, until the beef is tender.
8. Serve with rice

Makes 4-6 servings depending on how hungry your family is.