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Yield: 6
Ready In: 30 mins
I have to say, this stroganoff is one of my all-time favorite recipes. It’s quick, it’s easy and it tastes so good, even the kids eat it all up 😉 It's such a classic that's gaining popularity again, and I'm very happy about that.To avoid chewy beef, make sure to only sear the strips of meat for a short amount of time – that way they stay tender. We serve stroganoff over egg noodles or with mashed potatoes, but you can use whatever will help you mop up all of that delicious sauce.
Recommended Equipment:
Ingredients
- 1.5 pounds beef round (cut into strips)
- 4-6 tablespoons flour
- 2 tablespoons butter
- 1 onion (finely diced)
- 1/2 pound mushrooms (sliced)
- 1 10- oz can beef broth
- 1/2 cup water (or more as needed)
- 1/2 teaspoon salt
- 1 8- oz pot sour cream
- egg noodles (rice or mashed potatoes (to serve))
Prep Time: 10 mins
Cook Time: 20 mins
Ready In: 30 mins
Instructions
- Prep the beef: Toss the beef strips in 4-6 tablespoons of flour (depending on how thick you want the sauce to be – more flour yields a thicker sauce).
- Brown the beef: Heat the butter in a large skillet over medium-high heat. Brown the beef in batches. Do not overcrowd the pan! And you only need to cook the beef for 30-60 seconds per side – this is a cut that only needs a short cooking time. Remove the browned beef to a plate and continue until you have browned all the meat.
- Sauté the vegetables: Add the onion and mushrooms to the hot skillet and sauté until softened. Add some more butter if needed.
- Deglaze the pan: Pour chicken broth into the pan, scraping any browned bits off the bottom of the skillet. Simmer until it has thickened into a gravy. Add more broth or water as needed and season with salt to your taste.
- Finish the sauce: Stir the meat back into the sauce and heat through. Stir a litte of the sauce into the sour cream (to warm it up so it doesn’t split!), then quickly stir it into the sauce in the pan. Serve immediately with your favorite sides.
Nora’s Tips
Step by Step Photos:
Cooking Tips:
- do brown the beef in batches (I know it’s annoying, but it’s worth it!) – if you overcrowd the pan, it will turn out soggy
- don’t overcook the meat! please don’t believe the recipes telling you to cook stroganoff for a crazy amount of time. This cut of beef is delicate and only needs a short cooking time.
- If you don’t like mushrooms, you can just leave them out!
Not Freezer Friendly!
I frequently get eMails about freezing this dish, but I do not recommend it. The quality of the meat will not be the same as cooked fresh, and the sauce with the sour cream and mushrooms is not the best for reheating.Some of our Favorite Side Dishes:
Starchy Sides- rice
- mashed potatoes (or Instant Pot Mashed Potatoes!)
- sautéed green beans
- sautéed zucchini
- broccoli
Nutrition
Serving: 1/6 of recipe | Calories: 478kcal | Carbohydrates: 9g | Protein: 33g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 14g | Cholesterol: 131mg | Sodium: 468mg | Fiber: 1g | Sugar: 3g
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gill
This was such a great recipe – so easy and delicious!
Nora Rusev
I’m very glad to hear, Gill!
Tiffanie
This is the best stroganoff I’ve ever made! Thank you!