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This classic beef stroganoff recipe from scratch features tender slices of steak and savory mushrooms smothered in creamy brown gravy with sour cream. Serve over egg noodles for a dinner that’s ready in less than 30 minutes.

Prep Time    : 10  mins
Cook Time   : 20 mins
Total Time    : 30 mins

Servings      : 6


·         1 1/2 pounds steak (boneless ribeye, top sirloin, etc)
·         4 tablespoons butter, divided
·         10 ounces mushrooms, sliced
·         1 medium onion, finely chopped
·         1 clove of garlic, minced
·         3 tablespoons all-purpose flour
·         1 3/4 cup beef stock or broth
·         2/3 cup sour cream
·         Salt and pepper
·         1 tablespoon Worcestershire sauce (optional)
·         1 teaspoon Dijon mustard (optional)
·         Parsley, for garnish
·         Hot buttered egg noodles or mashed potatoes, for serving


1.  Cut the beef across the grain into thin, bite sized strips, about 1 1/2 inches by 1/2 inch.
2.  Heat a large skillet over high medium high heat. Melt 1 tablespoon of butter and add half the beef. Cook until well-browned, about 2-3 minutes per side.
3.  Remove beef from pan to a shallow dish and repeat steps with 1 more tablespoon of butter and remaining beef.
4.   Lower heat to medium and add remaining 2 tablespoons of butter to the empty pan. Stir in mushrooms and onion and season with 1/2 teaspoon salt. Cook until soft and dark golden brown, stirring occasionally, about 5 minutes.
5.   Stir in garlic and cook for an additional minute. Sprinkle vegetables with flour and cook for 1 minute. Add beef broth and stir until smooth.
6.   Bring to a simmer and cook until thickened, about 5 minutes. Return the beef to the pan, along with any juices and stir in the sour cream. Season to taste with salt and pepper.
7.   If desired, may season with Worcestershire sauce or Dijon mustard. Heat until hot, but do not boil. Garnish with parsley and serve over noodles.

Recipe from kitchengidget.com

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