Mac & Cheese Beef Stroganoff
This delicious and hearty dish is perfect for chilly winter evenings.
Servings: 3
Ingredients
- 3/4 lb. boneless beef
- 2 tbsp. flour
- Salt and pepper
- 1 tbsp. vegetable oil
- 2 tbsp. butter
- 1/2 c. chopped white onion
- 1 large garlic clove, minced or pressed
- 1/4 lb. sliced mushrooms, white or brown
- 1/4 c. dry red wine
- 1/2 c. beef broth
- 1 box macaroni & cheese
- 1/4 c. milk
- 1/4 c. margarine
- 1/4 c. sour cream
- 1/2 tsp. Worcestershire sauce
- 1 tbsp. chopped fresh chives
Instructions
- » Cut beef into strips 1/4-inch thick, 1/2-inch wide, and 2-inch long, removing as much fat as possible.» Season flour with salt and pepper, and dredge beef in flour mixture.» In a large skillet, heat oil and 1 tbsp. butter over Medium-high heat until hot but not smoking.» Brown beef, in batches if necessary, transferring to a plate when done.» Lower temperature to Medium, and add remaining tbsp. butter to skillet.» Add onion and garlic to skillet, and sauté until softened, stirring regularly.» Add mushrooms to skillet, and cook, stirring occasionally, until mushrooms have given off their liquid and it has evaporated.» Add wine and broth to skillet, and bring to a boil.» Boil 3 minutes, then reduce heat to Low.» Return beef to pan with any juices from plate.» Cover pan and simmer 25 minutes, stirring occasionally.» While stroganoff is simmering, prepare macaroni & cheese with milk and margarine according to directions on the box, or use your favorite variation.» When macaroni & cheese is done, stir sour cream and
- Worcestershire sauce into the stroganoff.» Season stroganoff with salt and pepper to taste. Heat until almost at a boil.» Divide macaroni among serving plates, and top with stroganoff.» Sprinkle dishes with fresh chives, and serve.
