Last night I searched the net for a good beef stroganoff recipe. There's tons out there so I just winged it and made what I thought would be good. Good thing I trusted my gut because it was pretty darn good. I'm going from memory here, but I wanted to get my method down so I can make it in the future. There were no real exact measurements so if you want exact measurements than this will frustrate you.
1 lb to 1 1/2 lbs. beef steak cut into 1 inch chunks (sirloin, tenderloin, or the tenderest cut your money can buy)
1 sweet onion, sliced into strips
bacon (optional), cut up into pieces
2 1/2 cups beef broth
cooked buttered noodles
In a cast iron skillet, melt about a tablespoon of butter. Lightly coat the beef in flour, shaking off any excess. Salt and pepper the meat, and sear the beef over med high heat on each side until brown. Remove from pan to a towel lined plate.
In a separate deep pan, melt 2 tablespoons of butter. Cook the onion strips over med low heat until soft and lightly browned. If using bacon, skip the butter and fry the onions and bacon in the bacon drippings. Once cooked, add a few minced cloves of garlic and cook a minute or so, being careful not to burn. Deglaze the pan with a good amount of red wine, probably 1/2 to 1 cup, making sure to really scrape the browned bits at the bottom of the pan. Cook until liquid is decreased by half. Add about 2 cups beef broth. Once the mixture starts simmering, add a package of sliced baby portabella mushrooms. Add a few shakes of worcestershire sauce. In a separate bowl, pour about 1/4 to 1/3 cup beef broth. Heat in microwave until hot. Spoon about 2 tablespoons of flour into the broth and whisk until thick, making a thick roux. Add the roux to the mixture in the pan. Stir and simmer over med/low heat until thickened. Add the beef to the pan. Cook 5 minutes. Remove from heat and add in about 1/4 to 1/2 cup sour cream, until desired creaminess is achieved. The stroganoff should not be runny, but smooth.