This beef stroganoff recipe it’s a quick and easy dinner.
Tender pieces of beef simmered with mushrooms in a savory cream sauce!
Serve this easy beef stroganoff spooned over egg pasta or mashed potatoes.
An Easy Beef Stroganoff Recipe
- Beef stroganoff it is Quick and easy to make it, but it tastes like it’s been cooked for hours.
- Everything is cooked alone a frying pan for less mess and less dishes to wash.
- The secret to beef stroganoff tender meat is in the cooking method (be careful not to overcook!).
- The easy sauce is delicious and can be stretched by adding extra mushrooms or vegetables.
Ingredients for Beef Stroganoff
Beef – Use steak in this recipe for great flavor and tender results – sirloin steak, sirloin steak are great choices.
Note: If you have leftover steak or cooked beef, cut into slices and add at the end of cooking — just enough to warm through.
Onions & Mushrooms – The onions and mushrooms add great flavor to this dish and also help stretch the meal out a bit more! Use either white or cremini mushrooms.
Stroganoff sauce – The sauce for the beef stroganoff is a savory mixture of stock, spices, and a bit of Worcestershire and Dijon sauce. Just before serving, the sour cream is mixed into the sauce. Greek yogurt can be used instead of sour cream.
How to make Beef Stroganoff
- Sauté the beef: Cut the beef into strips and saute it in a hot pan according to the recipe below.
- Cook the vegetables: Boil the onions and mushrooms in the butter until soft.
- Make the sauce: Mix with the flour and then add the rest of the sauce ingredients and simmer.
- Mix the cream: Stir the beef back into the pan until heated through. Pour the cream and serve. Garnish with fresh parsley if desired.
- You can change it from scratch sauce for a can of condensed cream of mushroom soup for an instant dish.
- Use frozen or homemade meatballs or ground beef.
- Add extra veggies like peas or peppers to add color and flavor!
Serve with egg noodles, pasta or mashed potatoes for one crowd pleaser favorite!
Tips for Beef Stroganoff
Here are some tips to make this the best Beef Stroganoff.
- Do not overcrowd the pan when browned (small-batch coffee)
- Do not overcook the beef. it should be a a little pink inside as it will continue to cook in the sauce.
- Scratch that a little brown pieces in the pan when making the sauce.
- For one thicker saucemix equal parts cornstarch and water, then add a little at a time to the simmering sauce until it reaches the desired consistency.
- Make sure the cream doesn’t boil so it doesn’t curdle.
Do you have leftovers?
Leftover beef stroganoff can be stored in an airtight container for up to 4 days. Store the noodles separately from the stroganoff.
Freeze portions without egg noodles (they soften in the freezer) in ziplock bags for up to 4 weeks and thaw in the refrigerator until ready to reheat on the stove.
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Easy Beef Stroganoff
This beef stroganoff recipe is a quick and easy dinner with very tender beef and mushrooms in a delicious creamy sauce.
Pat the steak dry with a paper towel and cut into ½-inch strips or 1-inch cubes.
Season the beef with salt and pepper, then add 1 tablespoon of flour. Shake off excess flour.
In a large pan or pot, heat the olive oil over medium-high heat. Brown the beef in small batches for about 1 minute on each side until lightly browned. Transfer to a plate and set aside.
Reduce heat to medium. Add butter and onion to pan, cook until onion is soft, about 4-5 minutes. Add the mushrooms and garlic, continuing to cook until softened, about 4 minutes.
Add the remaining 2 tablespoons of flour to the mushroom mixture and cook for one minute.
Add the stock, Worcestershire sauce, mustard and thyme. Bring to a boil, lower the heat and simmer uncovered for 5 minutes.
Add the beef and any juices to the dish to the sauce. Cook for another 2 minutes or until beef is heated through.
Remove from the heat and mix gently with the cream. Season with salt and pepper to taste. Serve over egg noodles and garnish with parsley.
- For the tastiest dish, choose striploin or ribeye. Any type of beef will work, but steaks tend to taste the best.
- Brown the beef in batches over medium-high heat. Don’t cook it all the way through. it’s a steak and may be a little pink inside.
- For one thicker sauce, make a paste with equal parts cornstarch and water. Add it little by little to the boiling sauce until it reaches the desired consistency.
- Do not boil the cream as it may curdle.
Calories: 453 | Carbohydrates: 12G | Protein: 43G | Fat: 25G | Saturated fat: 13G | Cholesterol: 148mg | Sodium: 761mg | Potassium: 1092mg | Fiber: 1G | Sugar: 3G | Vitamin A: 530IU | Vitamin C: 4.6mg | Calcium: 107mg | Iron: 3.8mg
Nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
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