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This beef stroganoff recipe is a fast and simple weeknight meal.
Tender items of beef are simmered with mushrooms in a savory bitter cream gravy!
Serve this simple beef stroganoff spooned over egg noodles or mashed potatoes.
An Simple Beef Stroganoff Recipe
Beef stroganoff is fast and simple to make, but it tastes prefer it’s been cooking for hours.
All of it cooks in only one pan for much less mess and fewer dishes to clean.
The key to beef stroganoff with tender meat is within the cooking technique (be certain to not overcook!).
The simple sauce is scrumptious and may be stretched by including additional mushrooms or veggies.
Elements for Beef Stroganoff
Beef – Use steak on this recipe for nice taste and tender outcomes – sirloin steak, ribeye, or beef tenderloin are nice decisions.
Notice: When you have leftover steak or cooked beef, slice and add it on the finish of cooking—simply lengthy sufficient to warmth via.
Onions & Mushrooms – Onions and mushrooms add nice taste to this dish, they usually additionally assist stretch the meal a bit additional! Use both white or cremini mushrooms.
Stroganoff Sauce – Sauce for beef stroganoff is a savory combination of broth, seasonings, and a little bit of Worcestershire sauce and Dijon. Simply earlier than serving, bitter cream is stirred into the sauce. Greek yogurt can be utilized rather than bitter cream.
Tips on how to Make Beef Stroganoff
Sear the Beef: Lower the meat into strips and sear in a scorching pan per the recipe beneath.
Prepare dinner the Veggies: Prepare dinner onions & mushrooms in butter till softened.
Make the Sauce: Stir within the flour after which add the remaining sauce substances and simmer.
Stir in Bitter Cream: Stir the meat again into the pan till heated via. Stir in bitter cream & serve. Garnish with recent parsley if you happen to’d like.
Variations
You may swap the from-scratch sauce for a can of condensed cream of mushroom soup for an prompt dish.
Use frozen or selfmade meatballs or floor beef.
Add additional veggies like peas or bell peppers so as to add a pop of shade and taste!
Serve with egg noodles, pasta, or mashed potatoes for a crowd-pleasing favourite!
Suggestions for Beef Stroganoff
Listed here are just a few tricks to make this one of the best Beef Stroganoff.
Don’t overcrowd the pan when browning (brown in small batches)
Don’t overcook the meat; it needs to be slightly bit pink inside as it is going to proceed to cook dinner within the sauce.
Scrape up the little brown bits within the pan when making the sauce.
For a thicker sauce, combine equal components cornstarch and water after which add it to the boiling sauce a bit at a time till it reaches the specified consistency.
Make sure the bitter cream doesn’t boil to forestall it from curdling.
Acquired Leftovers?
Leftover beef stroganoff may be saved in an hermetic container for as much as 4 days. Retailer the noodles individually from the stroganoff.
Freeze parts with out egg noodles (they get mushy within the freezer) in zippered luggage for as much as 4 weeks and thaw within the fridge till able to reheat on the range.
What to Serve With Beef Stroganoff
Serve over any any kind of pasta or potatoes. My two favorites are egg noodles (packaged or selfmade) or macaroni noodles. It’s additionally nice over rice and even cauliflower rice.
Extra Sides
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Simple Beef Stroganoff
This beef stroganoff recipe is a fast and simple weeknight meal with plenty of tender beef and mushrooms in a scrumptious creamy sauce.
Pat the steak dry with a paper towel and minimize it into ½-thick strips or 1-inch cubes.
Season the meat with salt and pepper, then toss with 1 tablespoon of flour. Shake off any extra flour.
In a big skillet or saucepan, warmth olive oil over medium-high warmth. Brown beef in small batches for about 1 minute on both sides till frivolously browned. Switch to a plate and put aside.
Scale back the warmth to medium. Add butter and onion to the pan, cooking till the onion is softened, about 4-5 minutes. Add the mushrooms and garlic, persevering with to cook dinner till softened, about 4 minutes.
Add the remaining 2 tablespoons of flour to the mushroom combination and cook dinner for one minute.
Add the broth, Worcestershire sauce, mustard, and thyme. Carry to a boil, cut back the warmth, and let simmer uncovered for five minutes.
Add the browned beef and any juices on the plate to the sauce. Prepare dinner for an extra 2 minutes or till the meat is heated via.
Take away from the warmth and gently stir in bitter cream. Season with salt and pepper to style. Serve over egg noodles and garnish with parsley.
Brown the meat in batches at a medium-high temperature. Don’t cook dinner it all through; it’s steak and generally is a little bit pink inside.
For a thicker sauce, make a slurry with equal components cornstarch and water. Add it to the boiling sauce a bit at a time till it reaches the specified consistency.
Don’t boil the bitter cream or it will probably curdle.
Energy: 453 | Carbohydrates: 12g | Protein: 43g | Fats: 25g | Saturated Fats: 13g | Ldl cholesterol: 148mg | Sodium: 761mg | Potassium: 1092mg | Fiber: 1g | Sugar: 3g | Vitamin A: 530IU | Vitamin C: 4.6mg | Calcium: 107mg | Iron: 3.8mg
Diet data offered is an estimate and can range based mostly on cooking strategies and types of substances used.
Course Beef, Dinner, Essential Course
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