Serve with Garlic Roasted Green Beans for a complete meal everyone will love. Looking for a quick and easy dinner idea that’s both comforting and delicious? Look no further than this Beef Stroganoff recipe! Tender beef strips are seared to perfection and smothered in a delectable, creamy mushroom sauce that will please even the pickiest eaters. This classic comfort food is easy to make and perfect for busy weeknights or cozy weekends at home. Your family and friends will love this hearty and flavorful meal!
Step By Step Instructions
Begin by preparing the steak. Take 1.5 lbs of steak, pat it dry with paper towels, and season it with salt. Then slice it thinly against the grain, about 1/4 inch thick.
Olive oil: Use an oil with a high smoke point, such as canola, vegetable, sunflower, or grapeseed oil. If you don’t have these oils on hand, you can also use avocado or peanut oil.
Butter: Salted or unsalted butter can be used. You can use coconut oil or vegan butter if you prefer a dairy-free option.
Onion: Yellow or white onions are best, but red can be used too. If you don’t have a large onion, use two medium-sized onions or 3 small shallots instead.
Mushrooms: Brown mushrooms work best in this recipe, but you can also use white mushrooms or a combination.
Garlic: Fresh garlic is best. You can use garlic powder or minced garlic from a jar if you don’t have fresh garlic.
Flour: Use all-purpose/plain flour. You can also use a gluten-free flour blend or cornstarch instead if you’re gluten-free.
Beef stock: Two cups of beef stock or beef broth. Homemade is best, but you can use store-bought. You can also use vegetable stock if you don’t have beef.
Worcestershire sauce: You can use soy sauce if you need a substitution.
Dry mustard: Also known as mustard powder, dry mustard is found with spices in most grocery stores. You can use Dijon or yellow mustard if you don’t have it.
Paprika: Use sweet paprika, not smoked.
Sour cream: Full-fat sour cream is best as low fat becomes too liquidy when heated. You can use crème fraîche instead, but be sure to taste to see if extra vinegar is needed.
Vinegar: Use white wine, cider, or any other mild vinegar, which adds brightness and enhances the other flavors in the sauce.
Parsley: Fresh parsley is best. If you don’t have any, you can use chives instead.
Mushrooms: For this recipe, I use cremini mushrooms (aka chestnut mushrooms), which have a nice, meaty flavor that pairs well with the beef. Baby Bella’s work well too, but white mushrooms are good if that’s what you prefer.
Heat 2 tablespoons of olive oil in a non-stick large skillet over high heat. Once the oil is hot, add the beef strips in a single layer. Quickly sear the beef strips on both sides for about until browned.
Remove the steak from the pan with a slotted spoon, transfer to a plate, and set aside.
Searing the beef at this thickness cooked in a preheated pan over high heat should only take 30 seconds to a minute.
In the same skillet, melt 1 tablespoon of butter over medium-high heat. Once it has melted, add 1 large chopped onion and 1 lb of sliced brown mushrooms. Sauté until the onions are translucent and the mushrooms are cooked.
Add 2 cloves of chopped garlic and cook for another minute. Sprinkle 2 tablespoons of all-purpose flour over the mushroom mixture and stir well to combine.
Cook for another minute or two to cook the flour. Then slowly stir in 2 cups of beef stock.
Add 1 teaspoon of dry mustard powder, a splash of Worcestershire sauce, and 1 teaspoon of paprika. Stir to combine and let the mixture simmer for 5 to 10 minutes, stirring occasionally, until it has thickened.
Lower the heat to the lowest setting and stir in 1/3 cup of sour cream,1 teaspoon of vinegar, 2 tablespoons of chopped parsely, the cooked steak, and any accumulated juices.
Cook until the steak is warmed through. Taste for seasoning and add more salt, black pepper, or Worcestershire sauce as needed .
Serve and enjoy over rice, noodles or mashed potatoes.
Freezing Instructions: Beef Stroganoff can be frozen, but it’s best to freeze the sauce and steak separately to prevent the dish from becoming too watery upon reheating. Allow the sauce and steak to cool completely before transferring them to separate airtight containers or freezer-safe bags.
They can be frozen for up to 3 months. When ready to serve, thaw the sauce and steak in the refrigerator overnight.
Reheat the sauce over medium-low heat and add in the cooked steak until warmed through. Cook fresh egg noodles or rice to serve with the stroganoff.
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
