Bold Beef Stroganoff

 in Favorite Recipes by

Provided by Edwin Lugo and Mitsy Hollis-Lugo for the November 2016 issue of MidlothianNOW Magazinze.

  • 3 Tbsp. vegetable oil (divided use)
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 large white onion, thinly sliced
  • 3 cloves minced garlic
  • 1/2 cup flour (divided use)
  • 1 lb. skirt steak cut against the grain
  • 2 cups beef broth (divided use)
  • 3 Tbsp. season salt
  • 1 Tbsp. black pepper
  • 1 Tbsp. ground red pepper
  • 3 cups sour cream
  • 3 whole bay leaves
  1. Heat 2 Tbsp. oil in a large pot over medium-high heat. 
  2. Add all of the bell peppers, onion and garlic, stirring constantly about 3 minutes, until slightly softened. Remove the vegetables and set aside. 
  3. Add remaining oil to the pan, and use 1 Tbsp. of the flour to lightly dust the steak before frying. Once meat starts to brown on both sides, add vegetables back to the pot and stir constantly until meat is finished cooking. Slowly add 1 cup broth to the pot along with all of the seasonings, except bay leaves. 
  4. Mix the remaining flour with the remaining cup of broth and stir well; set aside. 6. Add sour cream to the meat and vegetables; mix well. Simmer over medium-low heat for 10 minutes. Add flour/broth mixture; stir well. Add bay leaves and simmer for 20 more minutes. Serve over rice or noodles.