Easy Beef Stroganoff

This traditional beef stroganoff is a quick and easy favorite. Juicy rows of beef and mushrooms asphyxiated in a rich milky beef gravy and best of all it’s ready in no time at all!

This dish is traditionally desegregated with sour paste and sufficed over egg noodles for the perfect snack!

Why We Love This Recipe

Who doesn’t LOVE noodles and beef and sprouts in a savory, creamy gravy sauce? Really add egg pates( or zucchini noodles for a healthier option )! We affection that this comes together instantly, great for a weeknight meal! The cooking approach in this recipe ensures juicy tender meat instead of overcooked beef. The addition of sprouts and onions contribute lots of savory flavor!

To Stir Perfect Stroganoff

The best kind of beef for stroganoff is either sirloin steak or ribeye( or any tender marbled steak ). Use a abrupt pierce to cut the steaks about 1/2 ” dense, this allows the beef to brown without overcooking it is therefore stays tender. 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-minded batches, if you overcrowd the go, it’ll steam and won’t get a nice crust.

How to Make Beef Stroganoff

Sear the beef and set aside. Soften onions and mushrooms. Add broth and herbs and simmer. Coagulate the sauce with a bit of cornstarch and provoke in sour ointment. Act over egg pates.

Tips for Beef Stroganoff Sauce:

Add flour to the sprouts to help thicken the sauce. Cook the flour for a minute or two( like when you make a roux) to get rid of starchy flavor. Coagulate the mixture further with a cornstarch slurry if needed( combine equal proportions cornstarch and sea and add to boiling sauce a little at a time ). Add sour cream at the end and time heat it. Boiling the sour paste can cause it to curdle. Reheat it on low-spirited if needed.

What to Serve with Beef Stroganoff

This recipe is traditionally provided over egg noodles but other huge line-ups include 😛 TAGEND

creamy minced potatoes white rice or low-spirited carb cauliflower mush potatoes couscous or quinoa Homemade Garlic Bread to sop up any sauce left in the bottom of the bowl!

If you’d like to add in a veggie, simple steamed broccoli with butter, lettuce peas or roasted asparagus stir enormous alternatives!

Got Leftovers?

If you’re lucky enough to have leftovers, this reheats well on the stove or in the microwave. Remember to heat( and not cook) so the beef doesn’t overcook and get chewy!

Can you freeze beef stroganoff? Sure can !! Place in portioned containers and seal well. Defrost in the refrigerator overnight and heat on the stove or microwave. Freeze this recipe without egg pates as pasta tends to get mushy in the freezer.

More Recipes You’ll Desire

Our favorite ground beef version– quick and easy! Beef Stroganoff Casserole– tender and flavorful! Slow Cooker Salisbury Steak– Reader favorite, so good! Easy Mushroom Beef Stroganoff– super easy shortcut recipe Mushroom Salisbury Steak– Comfort food favorite! Chicken Stroganoff- so yummy

Did you experience this Beef Stroganoff? Be sure to leave a rating and specific comments below!

Easy Beef Stroganoff

This easy beef stroganoff recipe is one of the easiest and tastiest things you can make for the family on a busy weeknight!

Course Beef, Dinner, Main CourseCuisine American

Prep Time 15 minutesCook Time 25 minutesTotal Time 40 instants

Dishes 4 performs Calories 453 Author Holly Nilsson

Ingredients1 1/2 pounds sirloin steak part 1/2 ” thick3 tablespoons flour divided1/ 2 teaspoon seasoned salt1/ 2 teaspoon pepper2 tablespoons olive oil2 tablespoons butter1 small-scale onion diced8 ounces mushrooms sliced1 clove garlic minced1 4 1/2 ounces beef broth2 teaspoons Worcestershire sauce1/ 2 tablespoon dijon mustard1/ 2 teaspoon thyme1/ 2 bowl sour paste InstructionsToss beef with 1 tablespoon flour, salt& seasoning. Shake off excess flour.Heat olive oil over medium high-pitched heat in a saucepan. Brown beef in small quantities until delicately browned, about 1 minute on each side. Remove from pan and set aside.Reduce heat to medium and included butter& onion. Cook until lightened, about 4-5 minutes. Add sprouts& garlic and concoct until soothed, about 4 minutes more. Stir in 2 tablespoons of flour and concoct 1 minute. Add broth, Worcestershire sauce, dijon mustard, and thyme. Bring to a stew, increase hot and smolder 5 minutes.( You can coagulate the sauce further if desired, see note ). Add beef( with any liquids ). Cook 2 minutes more or precisely until hot through. Stir in sour cream.Season with salt& spice and act over egg pates and garnish with parsley. Video Memoes 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 quantities, if the pan is overcrowded, it’ll steam and won’t get a nice crust. Thicken the sauce if needed with a cornstarch slurry( combination equal components cornstarch and irrigate and is in addition to scalding sauce a bit at a time ). Add sour paste at the end and exactly heat it. Boiling sour ointment can cause it to curdle. Reheat it on low-grade if needed.