A nice change for the meat & potato guy; my man loves this dish. Easily prepared and also can be prepped before going to work and finished when arriving back home. I’ve read a variety of recipes on this dish; when I prepared it using these methods, I was more than satisfied with the results. My grandchildren enjoy it as well so; this could be another family favorite for you! Like many of my recipes this one also has options; many people would use ready cut beef cubes, I prefer a London Broil which I cut into 1 inch cubes. I am not a favorite of sour cream, instead I use half and half but again, be creative making this recipe work for you. I also prefer to use a chicken stock for this beef dish, beef or vegetable works also, again your choice. Never hesitate to add a drizzle of wine to this dish!
Needed
1 1/2 pounds of beef
1/2 cup olive oil
2 tbsp butter(optional)
5 garlic cloves
1//4 tsp thyme
fresh parsley
1 cup chicken stock
dash browning seasoning
Quick mix flour as needed
1/4 cup cream(of choice 1/2 & 1/2, heavy cream or sour cream)
Prep time 15 minutes
Trim and cut beef into 1 inch cubes, in a mixing bowl season with salt pepper and thyme. In a large heated skillet add 1/4 cup of olive oil, butter(optional) and garlic cloves. Heat to soften garlic but not to brown. While garlic is softening add remaining oil to beef cubes and mix thoroughly. Next sprinkle with quick mix flour to cover cubed lightly until oil is absorbed. Turn up flame to high heat in the skillet and add cubes to sear well on each side. Don’t worry if coating separates;this is the base for gravy. After browning meat add stock and browning seasoning. Add parsley sprigs over cubes,turn down heat, cover and simmer for 1 hour. 
You can set the browned meat aside until ready. Should the sauce thicken add a little stock to lighten. 30 minutes before serving boil water for noodles. I use extra wide noodles which hold up well, I also make tiny butter balls with softened butter & cut parsley to mix with drained noodles; the parley flavor is quickly enhanced as any herb on hot ingredients.
Add cream to beef skillet prior to draining noodles to finish gravy.. this is also an option, the gravy is fine without cream but I’m told it wouldn’t be Stroganoff without the cream. Hummm.
I like to serve this dish with brussels sprouts as a side; the choice is yours.
Hope you enjoy this recipe !
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