This traditional beef stroganoff is a quick and easy favorite. Juicy divests of beef and mushrooms squelched in a rich creamy beef gravy and best of all it’s ready in no time at all!
This dish is traditionally desegregated with sour ointment and acted over egg noodles for the perfect dinner!
Why We Love This Recipe
Who doesn’t LOVE noodles and beef and mushrooms in a savory, milky gravy sauce? Time add egg noodles( or zucchini noodles for a healthier option )! We affection that this comes together rapidly, enormous for a weeknight meal! The cooking technique in this recipe ensures juicy tender meat instead of overcooked beef. The addition of sprouts and onions contribute lots of savory flavor!
To Utter Perfect Stroganoff
The best kind of beef for stroganoff is either sirloin steak or ribeye( or any tender marbled steak ). Use a abrupt spear to cut the steaks about 1/2 ” thick, this allows the beef to brown without overcooking it is therefore stands tender. Brown the beef at a medium-high temperature but don’t cook it all the way through( it’s steak, it can be pink inside ). Brown in small-time quantities, if you overcrowd the go, it’ll steam and won’t get a nice crust.
How to Make Beef Stroganoff
Sear the beef and set aside. Soften onions and sprouts. Add broth and herbs and smolder. Coagulate the sauce with a bit of cornstarch and whisk in sour ointment. Suffice over egg noodles.
Tips for Beef Stroganoff Sauce:
Add flour to the mushrooms to help thicken the sauce. Concoct the flour for a minute or two( like when you make a roux) to get rid of starchy flavor. Coagulate the motley further with a cornstarch slurry if needed( combining equal parts cornstarch and irrigate and is in addition to boiling sauce a little at a time ). Add sour ointment at the end and really heat it. Boiling the turned paste can cause it to curdle. Reheat it on low-grade if needed.
What to Serve with Beef Stroganoff
This recipe is traditionally performed over egg pates but other huge slopes include 😛 TAGEND
If you’re lucky enough to have leftovers, this reheats well on the stove or in the microwave. Remember to heat( and not cook) so the beef doesn’t overcook and get chewy!
Can you freeze beef stroganoff? Sure can !! Place in segmented receptacles and seal well. Defrost in the refrigerator overnight and heat on the stave or microwave. Freeze this recipe without egg noodles as pasta tends to get mushy in the freezer.
More Recipes You’ll Love
Our favorite ground beef version– fast and easy! Beef Stroganoff Casserole– tender and flavorful! Slow Cooker Salisbury Steak– Reader favorite, so good! Easy Mushroom Beef Stroganoff– super easy shortcut recipe Mushroom Salisbury Steak– Comfort food favorite! Chicken Stroganoff- so luscious
Did you enjoy this Beef Stroganoff? Be sure to leave a rating and a comment below!
Easy Beef Stroganoff
This easy beef stroganoff recipe is one of the easiest and tastiest things you can make for the family on a hectic weeknight!
Course Beef, Dinner, Main CourseCuisine American
Prep Time 15 minutesCook Time 25 minutesTotal Time 40 times
Helps 4 performs Calories 453 Author Holly Nilsson
Ingredients1 1/2 pounds sirloin steak slouse 1/2 ” thick3 tablespoons flour divided1/ 2 teaspoon seasoned salt1/ 2 teaspoon pepper2 tablespoons olive oil2 tablespoons butter1 small-time onion diced8 ounces mushrooms sliced1 clove garlic minced1 4 1/2 ounces beef broth2 teaspoons Worcestershire sauce1/ 2 tablespoon dijon mustard1/ 2 teaspoon thyme1/ 2 beaker sour ointment InstructionsToss beef with 1 tablespoon flour, salt& pepper. Shake off extravagance flour.Heat olive oil over medium high-pitched heat in a saucepan. Brown beef in tiny quantities until lightly browned, about one minute on each side. Remove from pan and set aside.Reduce heat to medium and add butter& onion. Cook until lightened, about 4-5 minutes. Add mushrooms& garlic and cook until softened, about 4 minutes more. Stir in 2 tablespoons of flour and cook one minute. Add broth, Worcestershire sauce, dijon mustard, and thyme. Bring to a evaporate, reduce heat and stew 5 minutes.( You can thicken the sauce further if hoped, see note ). Add beef( with any liquors ). Cook 2 minutes more or precisely until hot through. Stir in sour cream.Season with salt& pepper and serve over egg noodles and garnish with parsley. Video Notations Brown the beef at a medium-high temperature but don’t cook it all the way through( it’s steak, it can be pink inside ). Brown in small-time quantities, if the go is overcrowded, it’ll steam and won’t get a nice crust. Thicken the sauce if needed with a cornstarch slurry( blend equal responsibilities cornstarch and ocean and add to heated sauce a bit at a time ). Add sour paste at the end and time heat it. Boiling sour ointment can cause it to curdle. Reheat it on low-toned if needed.
NutritionCalories: 453 | Carbohydrates: 12 g | Protein: 43 g | Fat: 25 g | Saturated Fat: 13 g | Cholesterol: 148 mg | Sodium: 761 mg | Potassium: 1092 mg | Fiber: 1g | Sugar: 3g | Vitamin A: 530 IU | Vitamin C: 4.6 mg | Calcium: 107 mg | Iron: 3.8 mg
Read more: spendwithpennies.com