Beef Stroganoff


1 Quart Beef Broth

3 Pounds Beef Loin or Lean Beef cut in 1 inch cubes

1/2 Cup Flour

1/4 Cup Canola Oil

1/2 Cup Diced Green Onion

1/2 Cup Diced Yellow Onion

2 TBSP Chopped Garlic 

1 Pound Sliced Mushrooms

1 TSP Montreal Steak Seasoning

1 Pound Egg Noodles - follow package cooking instructions

1 Cup Frozen Peas

8 Ounces Sour Cream

Chopped Parsley for Garnish (optional)

1/2 Cup Red Wine (optional)

Cooking Instructions:

Toss Beef Cubes in a bowl with flour.

Heat Canola Oil in a large sauce pan and toss in Beef Cubes cooking over medium heat. 

Add Onions and Mushrooms and cook for 5-10 minutes until softened. 

Add Garlic and the Montreal Steak Seasoning and cook for 1 more minute.

De-glaze the pan by adding the Red Wine and stirring till mixed.

Stir in the Beef Broth and cook till boiling.

Reduce heat to a simmer for 35-45 minutes until the meat is tender.

In a casserole dish, lay the cooked Egg Noodles on the bottom, add your Beef Gravy and Peas. 

Drizzle with Sour Cream and garnish with Parsley and you are ready to serve!