Easy Beef Stroganoff

stroganoff recettebeef goulash,sauce stroganoff,boeuf stroganoff,mushroom stroganoff recipe,beef stroganoff tarifi,beef stroganoff wiki,ground beef recipes,beef stroganoff tarifi,beef stroganoff jamie oliver,tasty beef stroganoff,ground beef stroganoff,stroganoff recette,beef goulash,easy beef stroganoff,easy beef stroganoff with ground beef,easy beef stroganoff recipes,easy crock pot beef stroganoff,easy beef stroganoff with cream of mushroom soup,easy beef stroganoff instant pot,easy beef stroganoff sauce,easy beef stroganoff with stew meat,easy beef stroganoff no mushrooms,easy beef stroganoff recipe with cream of mushroom soup,quick and easy beef stroganoff,quick and easy beef stroganoff instant pot,campbell's easy beef stroganoff,campbell's instant pot easy beef stroganoff,best easy beef stroganoff recipe,one pot easy beef stroganoff,easy ground beef stroganoff,easy instant pot beef stroganoff,easy creamy beef stroganoff,easy homemade beef stroganoff,easy slow cooker ground beef stroganoff recipe,easy one pot beef stroganoff,easy recipe for beef stroganoff without sour cream,easy to make beef stroganoff,easy best beef stroganoff recipe

Beef stroganoff is a dish originating from Russia. Traditionally if contains chunks of beef in a sour cream sauce (sometimes with a bit of tomato sauce or mustard). There are many variations of this dish and this one is a favorite!

  • We love that is a quick weeknight meal!
  • The cooking method in this recipe ensures extra tender beef every time.
  • The addition of mushrooms and onions adds lots of savory flavor!
  • It can be served over egg noodles (or mashed potatoes or rice)!

Beef for Stroganoff

  • The best kind of beef for stroganoff is either sirloin steak or ribeye (or any tender marbled steak).
  • Cut strips about 1/2″ thick, so the beef can brown without overcooking.
  • Brown the beef at a medium-high temperature but don’t cook it all the way through (it’s steak, it can be pink inside).
  • Brown in small batches, if you overcrowd the pan, it’ll steam and won’t get a nice crust.

Ingredients

  • 1 ½ pounds sirloin steak cut ½” thick
  • 3 tablespoons flour divided
  • ½ teaspoon seasoned salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small onion diced
  • 8 ounces mushrooms sliced
  • 1 clove garlic minced
  • 14 ½ ounces beef broth
  • 2 teaspoons Worcestershire sauce
  • ½ tablespoon dijon mustard
  • ½ teaspoon thyme
  • ½ cup sour cream

Instructions

  • Toss beef with 1 tablespoon flour, salt & pepper. Shake off excess flour.
  • Heat olive oil over medium high heat in a saucepan. Brown beef in small batches until lightly browned, about 1 minute on each side. Remove from pan and set aside.
  • Reduce heat to medium and add butter & onion. Cook until softened, about 4-5 minutes.
  • Add mushrooms & garlic and cook until softened, about 4 minutes more. Stir in 2 tablespoons of flour and cook 1 minute.
  • Add broth, Worcestershire sauce, dijon mustard, and thyme. Bring to a boil, reduce heat and simmer 5 minutes. (You can thicken the sauce further if desired, see note).
  • Add beef (with any juices). Cook 2 minutes more or just until heated through. Stir in sour cream.
  • Season with salt & pepper and serve over egg noodles and garnish with parsley.

Recipe Notes

  • Brown the beef at a medium-high temperature but don’t cook it all the way through (it’s steak, it can be pink inside).
  • Brown in small batches, if the pan is overcrowded, it’ll steam and won’t get a nice crust.
  • Thicken the sauce if needed with a cornstarch slurry (combine equal parts cornstarch and water and add to boiling sauce a little at a time).
  • Add sour cream at the end and just heat it. Boiling sour cream can cause it to curdle.
  • Reheat it on low if needed.

NUTRITION INFORMATION

Calories: 453Carbohydrates: 12gProtein: 43gFat: 25gSaturated Fat: 13gCholesterol: 148mgSodium: 761mgPotassium: 1092mgFiber: 1gSugar: 3gVitamin A: 530IUVitamin C: 4.6mgCalcium: 107mgIron: 3.8mg

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