Easy Beef Stroganoff Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
6
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Calories
698 kcal
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Course
Main Course
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Cuisine
American
Easy Beef Stroganoff Recipe
Description
Easy Beef Stroganoff Recipe brings together slices of beef, seasoned and sautéed until browned and cooked through, then mixed with sour cream to form a creamy sauce. The sour cream coating gives the beef a smooth texture and mild tang. Optionally, adding beef broth and Worcestershire sauce can deepen the sauce's flavor and consistency without curdling. This sauce is best served warm over egg noodles or mashed potatoes, providing a hearty and comforting dish.
The beef slices are cooked on medium-high heat until just done to keep them tender. The sauce is finished off gently, avoiding boiling to maintain its creamy texture. This stroganoff is ideal as a main dish for dinner, and the combination with soft noodles or potatoes makes it filling.
To prepare ahead, the beef and sour cream sauce can be cooled and stored in airtight containers refrigerated for up to three days. When reheating, warm the sauce on low heat and cook fresh noodles just before serving. The sauce itself freezes well for up to three months; thaw and reheat gently, paired with freshly cooked noodles for the best texture and flavor.
Ingredients
- 2 pounds beef roast, sirloin, or beef tenderloin (sliced across the grain into 1/4-inch slices)
- 1 tablespoon olive oil
- 1 teaspoon seasoning mix Stone House brand
- 1 cup sour cream
- 1 package egg noodles cooked according to package directions
Instructions
- Cook Beef. Add beef slices and olive oil to a medium skillet (or Dutch oven) set over medium-high heat. Sprinkle the beef with Stone House Seasoning. Saute until browned and cooked throughout, about 8 minutes. Don't overcook.
- Make Stroganoff Sauce. Remove the skillet from heat and stir the sour cream into the beef for the cream sauce. Stir until smooth, making sure to coat all of the beef. Optional - If you want more sauce, add a bit of beef broth or beef stock, and Worcestershire sauce or coconut aminos, and cook on low heat until it thickens. Do not allow to boil - sour cream can curdle or break if the heat is too high.If the sauce doesn’t thicken enough after adding the broth and Worcestershire sauce, you can make a slurry by removing about 1/4 cup of the warm sauce into a small bowl. Add 1 teaspoon of cornstarch to the bowl and whisk until smooth. Then, whisk the slurry back into the skillet with the remainder of the sauce.
- Serve. Serve over egg noodles or mashed potatoes. You can also add the egg noodles to the skillet or Dutch oven and mix into the sauce, if you prefer. Top with fresh parsley, if using.
Notes
- You can prepare the beef and sour cream sauce up to three days ahead and refrigerate in airtight containers.
- Reheat the sauce gently on the stove over low heat to prevent curdling, and prepare fresh egg noodles when ready to serve.
- Freeze the stroganoff sauce for up to three months in freezer-safe, airtight containers; thaw overnight in the refrigerator before reheating.
- Do not freeze the noodles to maintain their texture; cook fresh noodles after reheating the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 698 kcal
% Daily Value*
| Calories | 698kcal | 35% |
| Carbohydrates | 42g | 14% |
| Protein | 35g | 70% |
| Fat | 43g | 66% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 2g | 100% |
| Cholesterol | 178mg | 59% |
| Sodium | 513mg | 21% |
| Potassium | 595mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 274IU | 5% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 86mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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