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 technique ensures the beef is so tender and packs in plenty of taste.

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

Easy elements, 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 Components

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 it’s possible 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. Substitute it with full fats Greek yogurt so as to add protein and cut 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

The way to Make Beef Stroganoff

Sear the meat in seasoned flour and switch to a plate (full recipe beneath).
Prepare dinner onion in butter, after which add the mushrooms and garlic.
Stir in remaining sauce elements and prepare dinner till thickened.
Return beef to the skillet and prepare 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 should steam as an alternative of browning.
The meat is steak, so it may be a little bit bit pink inside.
For one of the best 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 known as a slurry). Pour a little bit bit at a time whereas stirring the sauce in Step 6.

a spatula stirring a pot of beef stroganoff

The way 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 little bit milk if wanted.

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This beef stroganoff recipe is a fast and simple weeknight meal with a number of tender beef and mushrooms in a scrumptious creamy sauce.

Prep Time 20 minutes

Prepare 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 either side 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. Deliver to a boil, cut 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 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 probably the most flavorful dish, select striploin or ribeye. Any number of steak will work.
Brown the meat in small batches for one of the best browning. Don’t prepare dinner it all over; it’s steak and is usually 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 might probably curdle.
Leftovers may be saved within the fridge for as much as 4 days or the freezer for 4 months.

Diet info supplied is an estimate and can fluctuate primarily based on cooking strategies and types of elements used.

Course Beef, Dinner, Principal Course

Delicacies American, Russian

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