This traditional beef stroganoff is a quick and easy favorite. Juicy pieces of beef and mushrooms stifled in a rich peaches-and-cream beef gravy and best of all it’s ready in no time at all!
This dish is traditionally mingled with sour cream and provided over egg noodles for the perfect meal!
Why We Love This Recipe
Who doesn’t LOVE noodles and beef and mushrooms in a savory, peaches-and-cream gravy sauce? Merely add egg noodles( or zucchini noodles for a healthier alternative )! We love that this comes together rapidly, great for a weeknight meal! The cooking technique in this recipe ensures juicy tender meat instead of overcooked beef. The add-on of mushrooms and onions add lots of savory flavor!
To Establish Perfect Stroganoff
The best kind of beef for stroganoff is either sirloin steak or ribeye( or any tender marbled steak ). Use a sharp-worded bayonet to cut the steaks about 1/2 ” thick-skulled, this allows the beef to brown without overcooking it is therefore stands tender. Dark-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 tiny batches, if you overcrowd the pan, it’ll steam and won’t get a nice crust.
How to Make Beef Stroganoff
Sear the beef and set aside. Soften onions and mushrooms. Add broth and herbs and simmer. Coagulate the sauce with a bit of cornstarch and incite in sour ointment. Serve over egg noodles.
Tips for Beef Stroganoff Sauce:
Add flour to the mushrooms to help thicken the sauce. Cook the flour for a minute or two( like when you make a roux) to get rid of starchy flavor. Thicken the potpourrus further with a cornstarch slurry if needed( combining equal places cornstarch and sea and is in addition to simmer sauce a little at a time ). Add sour ointment at the end and just heat it. Boiling the sour ointment can cause it to curdle. Reheat it on low-spirited if it is necessary to.
What to Serve with Beef Stroganoff
This recipe is traditionally provided over egg noodles but other great sides 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 containers and seal well. Defrost in the refrigerator overnight and heat on the stove or microwave. Freeze this recipe without egg noodles as pasta tends to get mushy in the freezer.
More Recipes You’ll Adore
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 delicious
Did you enjoy this Beef Stroganoff? Be sure to leave a rating and specific comments 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 busy weeknight!
Course Beef, Dinner, Main CourseCuisine American
Prep Time 15 minutesCook Time 25 minutesTotal Time 40 times
Serves 4 provides Calories 453 Author Holly Nilsson
Ingredients1 1/2 pounds sirloin steak slash 1/2 ” thick3 tablespoons flour divided1/ 2 teaspoon seasoned salt1/ 2 teaspoon pepper2 tablespoons olive oil2 tablespoons butter1 small-minded 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 cream InstructionsToss beef with 1 tablespoon flour, salt& pepper. Shake off excess flour.Heat olive oil over medium high-pitched heat in a saucepan. Brown beef in small-time batches 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 softened, about 4-5 minutes. Add mushrooms& garlic and cook until softened, about 4 minutes more. Stir in 2 tablespoons of flour and cook 1 minute. Add broth, Worcestershire sauce, dijon mustard, and thyme. Bring to a simmer, reduce hot and simmer 5 minutes.( You can thicken the sauce further if wanted, see note ). Add beef( with any juices ). Cook 2 minutes more or simply until heated through. Stir in sour cream.Season with salt& pepper and serve over egg noodles and garnish with parsley. Video Mentions 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-minded batches, if the pan is overcrowded, it’ll steam and won’t get a nice crust. Thicken the sauce if needed with a cornstarch slurry( integrate equal places cornstarch and liquid and is in addition to boiling sauce a little at a time ). Add sour cream at the end and only heat it. Boiling sour ointment can cause it to curdle. Reheat it on low-pitched 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
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