Shock & Awe Beef Stroganoff - General's Hot Sauce
CATEGORY - MEALS
Shock & Awe Beef Stroganoff
Add a little warmth to a hot plate of comfort food. Sirloin, creamy mushrooms, pasta and Shock & Awe—it’s like a hammock for your stomach.
INGREDIENTS
Sirloin steak
Shock & Awe Hot Sauce
Fresh mushrooms
1 large onion
1 garlic clove
Butter
Beef Broth
Worcestershire sauce (we can almost spell it all by ourselves now)
Flour
Sour cream (can also supplement with heavy cream if you run out)
Egg noodles
DIRECTIONS
Slice the mushrooms, dice the onion, mince the garlic, close the blinds and angrily stare at the beef broth as an ominous foreshadowing of what’s to come, while you throw the first 3 in a skillet with enough butter to cook them down over medium heat. Don’t forget to stir while maintaining your steely eyed gaze with the beef broth until everything is tender, then remove from the skillet.
Cut your sirloin into 1” strips across the grain unless you like baseball glove leather in your stroganoff, and sear/brown all the pieces. Menacingly reach for your beef broth and add in a cup along with a teaspoon or two of Worcestershire sauce. Heat to boiling, then reduce the heat. Cover and simmer for 10-15 minutes.
Stir another ½ cup of the beef broth into ¼ cup of flour until smoothly mixed and stir into the skillet. Add back in your onion/garlic/mushrooms from before and again heat to boiling, stirring constantly this time. You can stop glaring at your beef broth now you weirdo, what’s with you? Bring back to a low boil and stir in roughly a cup of sour cream. Swap out as much sour cream with heavy whipping cream as you prefer, and dye that gravy orange with a heavy-handed pour of Shock & Awe. Heat everything back up until hot, but not boiling, and serve over your noodles. Yes, you were in fact supposed to cook the noodles first, we didn’t know we had to hold your hand the ENTIRE time. We prefer them Al Dente. Never met the guy, but he sure knows how to boil pasta, I’ll tell you what.
Cut your sirloin into 1” strips across the grain unless you like baseball glove leather in your stroganoff, and sear/brown all the pieces. Menacingly reach for your beef broth and add in a cup along with a teaspoon or two of Worcestershire sauce. Heat to boiling, then reduce the heat. Cover and simmer for 10-15 minutes.
Stir another ½ cup of the beef broth into ¼ cup of flour until smoothly mixed and stir into the skillet. Add back in your onion/garlic/mushrooms from before and again heat to boiling, stirring constantly this time. You can stop glaring at your beef broth now you weirdo, what’s with you? Bring back to a low boil and stir in roughly a cup of sour cream. Swap out as much sour cream with heavy whipping cream as you prefer, and dye that gravy orange with a heavy-handed pour of Shock & Awe. Heat everything back up until hot, but not boiling, and serve over your noodles. Yes, you were in fact supposed to cook the noodles first, we didn’t know we had to hold your hand the ENTIRE time. We prefer them Al Dente. Never met the guy, but he sure knows how to boil pasta, I’ll tell you what.
