#301 – Beef Stroganoff & Chocolate Revel Bars

hosted by Laverne Diede & Rhonda Fitterer

Beef Stroganoff

  • 1 lb. top sirloin steak, thinly sliced into strips
  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • 1/2 medium onion, finely chopped
  • 1/2 lb. brown mushroom, thickly sliced
  • 1 garlic clove, minced
  • 1 Tbsp. flour
  • 1 cup beef broth
  • 3/4 cup heavy whipping cream
  • 1/4 cup sour cream
  • 1 Tbsp. Worcestershire sauce
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper

To Serve:

  • 1 Tbsp. green onion, to garnish
  • 8-12 oz. egg noodles, prepared


Place a large deep pan over medium-high heat. Add oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don’t overcrowd the pan. Remove beef to a plate and cover to keep warm. Add butter, onion, and mushrooms; sauté 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned. Add garlic and sauté until fragrant. Add flour and sauté another minute, stirring constantly. Pour in beef broth, scraping any bits from the bottom of the pan then add whipping cream and simmer another 1-2 minutes or until slightly thickened. Stir in a few tablespoons of the sauce into the sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly. Stir in the Worcestershire sauce, mustard, and season with salt and pepper; continue simmering until sauce is creamy. Add Beef and any accumulated juices back to the pan and bring just to a simmer or until the beef is heated through. Serve over egg noodles and garnish with green onion.

Chocolate Revel Bars

  • 1 cup butter
  • 2 1/2 cups flour
  • 2 cups brown sugar
  • 1 tsp. baking soda
  • 2 eggs
  • 1/2 tsp. salt
  • 2 tsp. vanilla extract
  • 3 cups old-fashioned oatmeal

Chocolate mixture

  • 1 can sweetened condensed milk
  • 2 tsp. vanilla
  • 2 Tbsp. butter
  • 1/2 tsp. salt
  • 1 bag semi-sweet chocolate chips

Preheat oven to 350 degrees. Cream butter, brown sugar, eggs and vanilla. Blend in flour, soda, and salt; fold in oatmeal. Spread 3/4 of mixture into a greased 10 x 15-inch pan. In a saucepan, melt chocolate mixture ingredients; pour over bar layer. Dot the remaining oatmeal mixture over the top by teaspoons. Bake for 25 minutes.



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