Beef Stroganoff
Rich, creamy and full of flavor, this beef stroganoff is easy enough for every day dining and elegant enough for company.
Servings: 4 -6 servings
Ingredients
- 1-1½ pounds beef (please see Notes!)
- Salt and pepper, to taste to taste
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 medium onion, sliced into quarter rings
- ½ pound 8 ounces mushrooms, sliced ¼-inch thick (I use cremini, but white mushrooms are fine, too.)
- 2 cloves fresh garlic, minced
- 3 tablespoons flour
- 1 ½ cups beef broth or stock
- 1 cup sour cream or crème fraiche
- Chopped fresh parsley for garnish, optional
- 1 12 ounce bag wide egg noodles, cooked according to package directions
Instructions
- Slice beef into 1/8 - 1/4 inch thick strips. (See Notes) Cut the strips about 2-inches long. Sprinkle with salt and pepper.
- Heat a frying pan over medium high heat. Add 1 tablespoon cooking oil. Stir-fry half of the beef strips for two minutes. Remove cooked beef to a plate or platter and repeat cooking process with remaining beef strips. Set cooked beef aside on plate or platter.
- Add butter to the same pan in which the beef was cooked. There is no need to clean the pan prior to adding the butter. Add the onion and mushrooms; sauté over medium heat until nicely browned. Add the garlic and cook an additional 1 minute, stirring constantly.
- Return beef to pan with vegetables. Sprinkle with flour and stir to incorporate. Add broth or stock and stir well. Cook, stirring frequently, over medium heat until bubbly and thickened. Turn off heat and remove pan.
- Stir in the sour cream or crème fraiche. Serve over cooked wide egg noodles. Garnish with chopped fresh parsley, if desired.
Notes
- Suggested beef cuts: round steak, beef top round steak, beef eye of round steak, beef sirloin steak (tender), or beef tenderloin steak (very tender)
- Important information about how thick to cut beef: The cut of beef varies per personal preference. Tougher cuts of beef should be sliced quite thin, about 1/8-inch thick, and cooked quickly over high heat. It is easiest to cut beef thinly when the beef is very cold or just partially frozen.
- Often white wine is used to replace some of the broth or stock. If using wine, change liquid measurements to ½ cup white wine and 1 ½ cups beef broth or stock.
- Sometimes mustard is added to the stroganoff, about 1-2 teaspoons or to taste.