Denny Murphy’s Beef Stroganoff

“This recipe has been a family favorite for years, and is made with just a few high quality ingredients. Try it paired with our Merlot, you’ll see why this is perfect for family or friends. Enjoy!”
– Katie Wetzel Murphy, Family Partner

– Serves 6 –

1 ½ lb. lean top round beef roast
1 large white or yellow onion
½ lb. fresh mushrooms, cleaned and sliced
16 oz. sour cream
1 whole nutmeg, freshly grated (2 tsp.)
1 lb. egg noodles
Olive oil
Salt and pepper

Method of Preparation:
Slice onion in half lengthwise, then cut into half rings ¼ – ½″ wide. Heat a large pan over medium heat with enough olive oil to coat the bottom. Sauté onion until translucent. Add sliced mushrooms and cook until they begin to brown.

Trim fat off beef, then slice the roast, against the grain, into thin ¼″ steaks, then slice those into ½″ wide by about 3″ long strips.

Remove onions and mushrooms from pan. Add 2 tablespoons of olive oil to the same large pan, turn heat to high and pan sear meat for 3-4 minutes.

Once meat is browned, add the mushrooms and onions back into the pan and stir in the sour cream; reduce heat to low. Add grated nutmeg and about 1 teaspoon each of salt and fresh ground pepper, and let simmer while the noodles cook.

Cook egg noodles according to directions on package. Serve stroganoff over the noodles.