Easy Beef Stroganoff
Alright, buckle up, food comrades, because we’re going full-on comfort mode with this saucy slice of heaven called Easy Beef Stroganoff. This little number is about to give your taste buds a joyride through creamy, savory goodness that hugs you from the inside out. It’s a one-pan wonder that makes a little mess, but heck, life is messy! You don’t need to be a gourmet whiz to nail it, but you’ll sure feel like one when you do.
So gather around, my kitchen warriors. Let me let you in on a little secret: this stroganoff is like a dinner-time hero in my house! My lovely hubby and the kiddos go weak at the knees for it. There’s just something about a rich, warm dish with chunks of tender beef swimming in mushroomy goodness that gets them drooling faster than my dog at the barbecue. This recipe’s become such a staple, I can practically make it with my eyes closed. Well, not literally, ‘cause trust me, that would get messy, fast.
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Featured Comments
“Made this last night and it was will make again. Loved how the fresh came together.”
“Impressed! Clear steps and family favorite results. Perfect for busy nights.”
Why You’ll Love This Easy Beef Stroganoff
– It’s all about the one-pan magic. Less time scrubbing, more time devouring.
– The creamy sauce will have you licking the plate. No judgment here.
– Even your pickiest eater? Converted. You’ll be talking about it for days.
How to Make It
Okay, imagine you’re just having a chat with me while we stir this baby together. First, you wanna hit that pan with some butter, let it melt into a nice little pool of goodness. Toss in your sliced beef, and let it sizzle till browned. Then, add your onions and mushrooms — watch out, those babies can get a little dancey in that heat! Once they’re all soft and lovely, it’s time to deglaze with some broth — it picks up all those tasty bits stuck to the pan. Add cream, mustard, and the magic (aka Worcestershire sauce), let it cook down, and boom, you’re golden. Oh, and don’t forget fresh parsley if you’re feeling fancy. Or not. Totally up to you!
Ingredient Notes
– **Beef Strips:** Tender and juicy, it’s like the main character of this dinner drama. Don’t overcook them, or they’ll feel like cardboard.
– **Mushrooms:** Earthy goodness that soaks up all the flavors. Chop them big or small — depends on who’s eating (a.k.a. kids with mushroom radar).
– **Sour Cream:** The velvet in this culinary masterpiece. Once, I forgot it, so I used yogurt. Verdict: still scrumptious, but a little tangier.
Recipe Steps: You must fill the “Recipe Steps” section with a clear, step-by-step version of the instructions. Do not leave it empty. Summarize the main actions from the ‘How to Make It’ section in concise steps. Each step should start with a verb and follow a numbered format.
1. Melt butter in a pan, add beef strips, and brown them.
2. Add onions and mushrooms, cooking till they soften.
3. Pour in the broth to deglaze the pan, scraping up browned bits.
4. Stir in cream, mustard, and Worcestershire sauce; simmer.
5. Garnish with parsley if desired, and serve hot.
What to Serve It With
Honestly, spoon it over noodles, rice, or mop it up with bread slices. But if you ask me, mashed potatoes are the golden ticket here. They soak up the sauce like a dream.
Tips & Mistakes
I once forgot to salt, and boy, was that a bland night. Also, high heat = rubbery beef. Keep it cool, okay?
Storage Tips
Got leftovers? Pop ‘em in the fridge, but let’s be real — they’re not gonna last long. But if they do survive until morning, grab a fork and enjoy the cold feast straight from the container. Breakfast of champs.
Variations and Substitutions
Swap out sour cream for Greek yogurt if you’re out. Or if there’s leftover chicken clucking around the fridge, use that instead of beef. Don’t have mushrooms? Skip ’em, but obviously, you lose some oomph.
Frequently Asked Questions
Remember it later
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Easy Beef Stroganoff
Ingredients
Main Ingredients
- 1.5 lb beef sirloin, thinly sliced
- 2 tbsp butter
- 1 cup sliced mushrooms
- 0.5 cup chopped onion
- 1 tbsp all-purpose flour
- 1 cup beef broth
- 0.5 cup sour cream
- 8 oz egg noodles cooked according to package instructions
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Preparation Steps
- Heat olive oil in a large skillet over medium-high heat. Add the sliced beef and cook until browned on all sides. Remove beef and set aside.
- In the same skillet, melt butter and sauté onions and mushrooms until soft, about 5 minutes.
- Sprinkle flour over mushroom mixture and cook for 1 minute, stirring constantly.
- Gradually add beef broth, stirring until sauce thickens.
- Return beef to skillet and simmer for 10 minutes.
- Remove skillet from heat and stir in sour cream. Season with salt and pepper.
- Serve beef stroganoff over cooked egg noodles.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
