Beef Stroganoff

My household LOVES this simple Beef Stroganoff! Tender strips of beef and mushrooms are simmered in a wealthy, creamy gravy for a straightforward 40-minute dinner.

Whether or not served over egg noodles or mashed potatoes, this consolation meal is one you’ll come again to time and time once more.

Holly’s Recipe Highlights: Beef Stroganoff

My methodology ensures the beef is so tender and packs in a whole lot of taste.

Mushrooms and onions not solely add taste, however they stretch the meal additional, too!

Easy components, balanced flavors, and fast preparation set this recipe above the remainder.

This recipe is comforting and scrumptious!

Prepare dinner Time: 40 Minutes Serving: 4 Prepare dinner Methodology: Stovetop

noodles , sour cream , beef , oil , wine , thyme , flour , broth , Worcestershire , cornstarch , mustard and onion with labels to make Instant Pot Beef Stroganoff

Greatest Steak for Beef Stroganoff

Ribeye is tremendous tender and flavorful (richer due to the marbling).
Sirloin is tender, not too dear, and simple to seek out.
Tenderloin/Filet is probably the most tender, however often overkill/costly for stroganoff.
Flank steak or skirt steak may also be used, however you should definitely slice very skinny in opposition to the grain and don’t overcook.

You can too use leftover steak or beef tenderloin. No steak? Strive making ground beef stroganoff for a budget-friendly model made with floor beef.

What Is Stroganoff Sauce Made Of?

Beef stroganoff sauce is wealthy and creamy with savory mushrooms and a bit tang from bitter cream, all simmered collectively into a straightforward, comforting gravy.

Mushrooms: Cremini mushrooms are my first selection, however any sort will do. You’ll be able to strive portobello or button mushrooms.
Broth: Use beef broth or inventory on this recipe. If utilizing low-sodium chances are you’ll want so as to add additional salt.
Bitter Cream: Bitter cream is conventional and turns the gravy right into a creamy mushroom sauce. Change it with full fats Greek yogurt so as to add protein and scale back energy.

Brown the meat in small batches; for those who add an excessive amount of to the skillet, it’ll steam as an alternative of browning.
The meat is steak, so it may be a bit bit pink inside.
For the most effective taste, ‘deglaze’ the skillet in Step 6 by scraping up the yummy bits and stirring them into the sauce. You need to use a splash of dry white wine for those who’d like!
Thicken the sauce by mixing a 1:1 ratio of cornstarch to water (that is known as a slurry). Pour a bit bit at a time whereas stirring the sauce in Step 6.
For a straightforward hands-off meal, make slow cooker beef stroganoff.

Find out how to Retailer Beef Stroganoff

Retailer leftover beef stroganoff separate from noodles in an hermetic container for as much as 4 days. Freeze parts with out the noodles for as much as a month and thaw within the fridge.

Reheat on the range or within the microwave, including a bit milk if wanted.

What’s the greatest reduce of beef for beef stroganoff?

Sirloin is tender, flavorful, and comparatively economical. Ribeye, strip steak, and beef tenderloin additionally work nicely.

Can I make beef stroganoff with out mushrooms?

Sure. The mushrooms will be omitted.

Can I substitute Greek yogurt for bitter cream?

Sure. Plain full-fat Greek yogurt will be substituted, though it’ll have a barely tangier taste.

Why did my bitter cream curdle?

Excessive warmth may cause bitter cream to separate. Take away the skillet from the warmth earlier than stirring it in and keep away from boiling the completed sauce.

What to Serve with Stroganoff

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Prepare dinner Time 30 minutes

Whole Time 40 minutes

Pat the steak dry with a paper towel and reduce it into ½-thick strips or 1-inch cubes.
Season the meat with seasoned salt and pepper, then toss with 1 tablespoon of flour. Shake off any extra flour.
In a big skillet or Dutch oven, warmth olive oil over medium-high warmth. Brown beef in small batches for about 1 minute on all sides till evenly browned. Switch to a plate and put aside.
Cut back the warmth to medium. Add butter and onion to the pan, cooking till the onion is softened, about 4-5 minutes. Add the mushrooms and garlic, persevering with to prepare dinner till softened, about 4 minutes.
Add the remaining 2 tablespoons of flour to the mushroom combination and prepare dinner for one minute.
Add the broth, Worcestershire sauce, mustard, and thyme. Carry to a boil, scale back the warmth, and let simmer uncovered for five minutes.
Add the browned beef and any juices on the plate to the pot with the sauce. Prepare dinner for an extra 2 minutes or till the meat is heated by.
Take away from the warmth and stir in bitter cream. Season with extra salt and pepper to style. Serve over egg noodles and garnish with parsley if desired.

For probably the most flavorful dish, select striploin or ribeye. Any number of steak will work.
Brown the meat in small batches for the most effective browning. Don’t prepare dinner it all over; it’s steak and could be a little bit pink inside.
For a thicker sauce, make a slurry with equal components cornstarch and water (begin with 1 ½ tablespoons every). Whisk it into the boiling sauce a bit at a time till it reaches the specified consistency.
Don’t boil the bitter cream or it may possibly curdle.
Leftovers will be saved within the fridge for as much as 4 days or the freezer for 4 months.

Vitamin info offered is an estimate and can fluctuate primarily based on cooking strategies and types of components used.

Course Beef, Dinner, Important Course

Delicacies American, Russian

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