Easy Beef Stroganoff – Spend the money.

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This beef stroganoff recipe A quick and easy weeknight meal.

Tender pieces of beef simmered in sour cream gravy with mushrooms!

Serve this easy beef stroganoff spooned over egg noodles or mashed potatoes.

Beef Stroganoff in a Pot

Easy beef stroganoff recipe

  • There is beef stroganoff. Fast and easy To make, it still tastes like it's been cooking for hours.
  • It all boils down to the bus. A pan For less mess and less dishes to wash.
  • Beef strogan off with the secret Tender meat The food is in the cooking process (make sure 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 the best flavor and tender results – sirloin steak, ribeye, or beef tenderloin are great choices.

Note: If you have Leftover steak Or add cooked beef, sliced ​​and at the end of cooking – long enough to warm through.

Onions and mushrooms – Onions and mushrooms add a lot of flavor to this dish, and they also help the meal go a little further! Use white or cremini mushrooms.

Stroganoff Sauce – The sauce for beef stroganoff is a delicious mix of broth, seasonings, and a bit of Worcestershire sauce and Dijon. Before serving, sour cream is stirred into the sauce. Greek yogurt can be used instead of sour cream.

Broth, thyme, mushrooms, onion, garlic, butter, oil, steak, seasoning, mustard, flour and sour cream label for quick and easy beef stroganoff.

How to Make Beef Stroganoff

  1. Season the beef: Cut the beef into strips and add to the hot pan. As directed below.
  2. Cook the vegetables: Cook onion and mushrooms in butter until soft.
  3. Make the sauce: Stir in the flour and then add the rest of the sauce ingredients and bring to a boil.
  4. Stir in sour cream: Stir the beef back into the pan until heated through. Stir in sour cream and serve. Garnish with fresh parsley if desired.

Variations

  • You can change from scratch. Chutney For a can of thick cream of mushroom soup for a quick dish.
  • Use frozen or homemade. Meatballs or ground meat.
  • Add additional vegetables like peas or bell peppers to add a pop of color and flavor!

Serve with egg noodles, pasta, or mashed potatoes. A crowd pleaser Favorite!

Overhead shot of beef stroganoff in a pot

To keep the meat tender, make sure not to overcook it. Saute it in small batches over medium-high heat until brown – avoid cooking the steak.

At the end of cooking, quickly reheat the beef in the sauce. If it is cooked longer, the steak will be well done and not soggy.

Tips for Beef Stroganoff

Here are a few tips for making the perfect beef stroganoff.

  • Do not overcrowd the pan. When browned (brown in small batches)
  • Do not overcook the beef; It should be A little pink inside As it will continue to cook in the sauce.
  • A little scratch Brown bits In the pan while making the sauce
  • for a Thick saucemix equal parts cornstarch and water and then add it to the simmering sauce a little at a time until it reaches the desired consistency.
  • Make sure that the sour cream does not boil to prevent it from curdling.
Quick and easy beef stroganoff in one bowl

What's left?

Leftover beef stroganoff can be stored in an airtight container for up to 4 days. Keep the noodles separate from the stroganoff.

Freeze the portions without the egg noodles in zip-top bags for up to 4 weeks (they soften in the freezer) and thaw in the refrigerator until ready to reheat on the stove.

What to Serve with Beef Stroganoff

Serve over any type of pasta or potatoes. My two favorites are egg noodles (packaged or homemade) or macaroni noodles. It's great over rice or even cauliflower rice.

More sides

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Beef Stroganoff in a Pot

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Easy Beef Stroganoff

This beef stroganoff recipe is a quick and easy weeknight meal that features lots of tender beef and mushrooms in a delicious creamy sauce.

Preparation time 20 minutes

Cooking time 30 minutes

Full time 50 minutes

A saucepan
  • Pat the steak dry with a paper towel and cut into ½-thick strips or 1-inch cubes.

  • Season the beef with salt and pepper, then toss with 1 tablespoon of the flour. Shake off any excess flour.

  • Heat the olive oil in a large skillet or saucepan over medium-high heat. Brown beef in small batches until lightly browned on each side, about 1 minute. 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 mushrooms and garlic, cook until softened, about 4 minutes.

  • Add the remaining 2 tablespoons of flour to the mushroom mixture and cook for a minute.

  • Add broth, Worcestershire sauce, mustard and thyme. Bring to a boil, reduce heat, and simmer uncovered for 5 minutes.

  • Add the browned beef and any juices from the plate to the sauce. Cook for another 2 minutes or until beef is heated through.

  • Remove from heat and gently stir in sour cream. Add salt and pepper to taste. Serve over egg noodles and garnish with parsley.

  • For the most flavorful dish, Choose striploin or ribeye.. Any type of beef will work, but steaks taste best.
  • Brown the beef in batches over medium heat. Don't cook it all the way through; This is steak and may be slightly pink on the inside.
  • for a Thick sauceMake a slurry with equal parts cornstarch and water. Add it to the simmering sauce a little at a time until it reaches the desired consistency.
  • Do not boil the sour cream or it may curdle.

Calories: 453 | Carbohydrates: 12Yes | Protein: 43Yes | fat: 25Yes | Saturated Fat: 13Yes | Cholesterol: 148mg | Sodium: 761mg | Potassium: 1092mg | Fiber: 1Yes | Sugar: 3Yes | Vitamin A: 530IU | Vitamin C: 4.6mg | Calcium: 107mg | Iron: 3.8mg

Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, dinner, main course
the meal American, Russian
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