Beef Stroganoff

My household LOVES this straightforward beef stroganoff! Strips of beef are smothered in a wealthy, savory sauce with onions and mushrooms.

Why you’ll love this household favourite recipe!

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!

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

Beef Stroganoff Substances

Beef: Ribeye has nice fats and taste, whereas sirloin is extra reasonably priced and nonetheless tender. You too can use leftover steak or beef tenderloin.
Mushrooms: Cremini mushrooms are my first alternative, however any type will do—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 further salt.
Bitter Cream: Bitter cream is conventional and turns the gravy right into a creamy mushroom sauce. Substitute it with full fats Greek yogurt so as to add protein and scale back energy.

Serve this stroganoff recipe over egg noodles or mashed potatoes.

Cutting strips of beef for beef stroganoff

Seasoning strips of beef for beef stroganoff

Learn how to Make Beef Stroganoff

Sear the meat in seasoned flour and switch to a plate (full recipe under).
Cook dinner onion in butter, after which add the mushrooms and garlic.
Stir in remaining sauce components and cook dinner till thickened.
Return beef to the skillet and cook dinner till beef is heated by way of, then stir within the bitter cream.

Onions and butter in a pot with fond under it for beef stroganoff

Mushrooms and garlic in a pot for beef stroganoff

Brown the meat in small batches; if you happen to add an excessive amount of to the skillet, it would steam as a substitute of browning.
The meat is steak, so it may be a bit bit pink inside.
For the perfect taste, ‘deglaze’ the skillet in Step 6 by scraping up the yummy bits and stirring them into the sauce. You should use a splash of dry white wine if you happen to’d like!
Thicken the sauce by mixing a 1:1 ratio of cornstarch to water (that is referred to as a slurry). Pour a bit bit at a time whereas stirring the sauce in Step 6.

a spatula stirring a pot of beef stroganoff

Learn 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.

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This beef stroganoff recipe is a fast and straightforward weeknight meal with numerous tender beef and mushrooms in a scrumptious creamy sauce.

Prep Time 20 minutes

Cook dinner Time 30 minutes

Complete Time 50 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 both sides till calmly browned. Switch to a plate and put aside.
Scale 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 cook dinner till softened, about 4 minutes.
Add the remaining 2 tablespoons of flour to the mushroom combination and cook dinner for one minute.
Add the broth, Worcestershire sauce, mustard, and thyme. Convey 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. Cook dinner for an extra 2 minutes or till the meat is heated by way of.
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 essentially the most flavorful dish, select striploin or ribeye. Any number of steak will work.
Brown the meat in small batches for the perfect browning. Don’t cook dinner it right through; it’s steak and could be a little bit pink inside.
For a thicker sauce, make a slurry with equal elements 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 curdle.
Leftovers might be saved within the fridge for as much as 4 days or the freezer for 4 months.

Diet data supplied is an estimate and can differ based mostly on cooking strategies and types of components used.

Course Beef, Dinner, Predominant Course

Delicacies American, Russian

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