The main part of this recipe is a variation of Better Homes & Garden’s recipe. Mainly, I’ve tripled the liquid amount to keep the final product of meat swimming in sauce as spooned over the noodles..
- 3 lbs – London Broil – slab
- 3 TBSP – Olive Oil
- 4 TBSP – Rib Rub (see recipe below)
- 1 large onion-chopped
- 8 oz mushrooms (optional)
- 4 TBSP butter
- 3 cloves – garlic, minced
- ½ cup flour
- 3 cups – beef bullion (beef cubes and water or canned)
- 1 tsp – salt
- 1 TBSP – pepper
- Red pepper flakes – to taste
- 8 oz – sour cream
- Rib Rub (quantity recipe)
- 3 parts pepper
- 5 parts garlic powder
- 3 parts salt
- 1/2 part paprika
- 12-16 oz – Ribbon Noodles – cooked
Initial meat preparation: Rub “Rib Rub” generously to both sides of meat. Heat the olive oil in a frying pan under HIGH heat until the oil just starts to smoke. Add the meat to the pan to sear and blacken both sides of the meat – about 2 minutes per side under high heat. Lower the heat to MEDIUM and cover the pan to finish cooking the meat to RARE – probably another 10 minutes. Remove the meat from the pan and save the pan juices for the next step. Slice the meat into about 1/8”-1/4” slices. Set meat aside in a bowl.
If using mushrooms: Using the frying pan and juices at Med-HIGH, heat 1 ½ TBSP butter in pan and sauté mushrooms until tender – about 3-4 minutes. Remove mushrooms and set aside in a separate bowl. Save the pan juices for the next step.
Using the original frying pan and juices at MEDIUM to Med-HIGH heat, add 1 ½ TBSP butter and sauté onions until tender – about 4 minutes. Set the onions in a bowl and increase the heat to Med-HIGH. Alternately adding the remaining butter and onions, quickly sauté the meat in portions until all the meat’s juices are re-warmed. Remove the meat and set aside again. Save the pan juices for the next step. Stroganoff gravy: Using the frying pan at Med-HIGH to HIGH heat, add the bullion, salt, pepper, red pepper and garlic. Add any remaining liquid from the meat and mushrooms. Boil the mixture for 3-4 minutes. Remove ¼ cup of the liquid into a heat resistant glass, pour ¼ cup of cool water into glass and stir in the ½ cup of flour and stir together. Add the mixture to the pan and stir to make into gravy. Once the mixture has thickened into gravy, remove the pan from the heat and stir in the meat and mushrooms. Finally, stir in the sour cream into the mixture and blend. Serve over the ribbon noodles.