Quick and Easy Beef Stroganoff With Stew Meat

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Easy Beefiness Stroganoff - The accented all-time mouthwatering stroganoff recipe!  This traditional dinner is so quick with tender beefiness and the best sauce!

Beef Stroganoff:

While beef stroganoff is traditionally a recipe of Russian origin, there are a lot different means that information technology is prepared around the world today.  The traditional version that we all are accustomed to in the United States combines thin strips of steak that are seared to perfection with mushrooms, onions, and a sour cream gravy!  Beefiness stroganoff is a dinner that has been around for ages just never gets old.  Everyone in my family adores this archetype dinner recipe total of tender beefiness in a rich and creamy brown gravy.  This comfort nutrient is so perfect for the upcoming fall and winter months!  If you lot're looking for cozy vegetarian version, try out our mushroom stroganoff as well!  Notation that I showtime posted this recipe in August of 2018, after a few questions from readers, I decided to update the mail with more info!

What is Stroganoff Sauce Made of?

Stroganoff sauce is quite simply made of an easy butter/flour roux.  This is flavored with softened mushrooms, onions, garlic besides as seasonings.  Then, y'all finish the sauce with beef broth and sour foam!

What is the Best Meat for Beefiness Stroganoff?

This was the biggest question I was asked nigh after posting this recipe!  So, I've made some updates here to chat nearly the different types of beefiness you can use, and the difference betwixt them.

1. The kickoff cutting is circular steak, and it'due south definitely the "classic" meat used in stroganoff.  You can see that information technology isn't a super fatty cut of meat.  It has plenty of flavor, and information technology will accept a little chip more than "chew" in this recipe because it takes longer to get tender.  Information technology'south a great option if you lot're looking for something budget friendly.
2. The second cutting is a trivial more pricey, just just by about 2-3 dollars per pound.  This is a sirloin steak, and it'due south the second most tender pick for beef stroganoff as it becomes tender pretty quickly.  Some other note, colour is not always a skillful mode to determine freshness of meat!  This steak in my photo was but 2 days old from the butcher, and was enough suitable for eating!
3. Third is a ribeye steak.  This is going to be the virtually expensive cut, merely will also requite yous the most tender meat hither.  It's worth it for sure with the nice marbling throughout the meat if y'all want a actually melt in your mouth stroganoff.

How to Make Beef Stroganoff:

1. One time y'all take pan nice and hot you will sear your sliced steak just until browned. Work quickly on this step, you desire a overnice sear on the meat, but it shouldn't exist cooked completely through still.  I notice information technology fastest to use tongs to turn the meat fast.
2. Next, you will remove the steak from the skillet and cook your vegetables until tender.  This step will accept about 5-six minutes, since the dish doesn't simmer for long you want to brand certain the mushrooms and onions get overnice and soft hither.  Then, yous will sprinkle flour over the vegetables and let it to melt for 1 minute.  This volition be what thickens your sauce.
3. Stir in your beef broth slowly until your sauce is nice and smooth.  So, yous will add in your seasonings, the sour cream, and add in your reserved beef along with any juices that take accumulated on the plate.
4. At this point, turn your oestrus to low and permit the beef simmer for virtually 10 minutes. The gravy will go along to thicken, and the meat volition finish cooking all the manner through.

What Goes with Beef Stroganoff?

Typically it's served up with a nice starch to soak up all of that delicious gravy!  Mashed potatoes, egg noodles, rice, or even toasty French bread are great options.  We really love these Cream Cheese Mashed Potatoes with it for a change instead of noodles.  If you're looking for a veggie side I dear these Roasted Dark-green Beans and our Honey Roasted Carrots .

Savor!

~Nichole

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• ▢ 2 Pounds Beef Round Steak Cut into thin strips**
• ▢ Salt & Pepper To sense of taste
• ▢ 4 Tablespoons Butter Divided
• ▢ 2 Cups Sliced Mushrooms
• ▢ 1 Large Onion Sliced
• ▢ 2 Cloves Garlic Minced
• ▢ ¼ Cup All Purpose Flour
• ▢ 3 Cups Beef Goop
• ▢ 2 Teaspoons Worcestershire Sauce
• ▢ 1 Teaspoon Dijon Mustard
• ▢ i Teaspoon Paprika
• ▢ ½ Cup Sour Cream
• ▢ 10 Ounces Cooked Egg Noodles

• Piece the beefiness beyond the grain into sparse strips. Salt and pepper the beef to sense of taste.

• Melt two Tablespoons of the butter in a big skillet over medium-high oestrus.

• Sear the beef strips until browned on all sides. Remove from pan to a plate and prepare aside.

• Melt the remaining two Tablespoons of butter in the same skillet.

• Cook the mushrooms, onions, and garlic until tender.

• Sprinkle the flour over the cooked vegetables in the skillet and stir for one minute.

• Turn the heat to low and whisk in the beefiness broth slowly.

• Permit the broth mixture to come up to a simmer and thicken.

• Once the mixture has thickened, stir in the Worcestershire sauce, dijon mustard, paprika, and sour foam.

• Stir in the reserved strips of beef and simmer over depression heat for x minutes.

• Serve over hot cooked egg noodles.

NOTE ON MEAT:  For this recipe you can use round steak, sirloin steak, or ribeye.  Circular steak will be tender, sirloin is 2nd near tender, and ribeye is the about tender.

NOTE TO Store FOR LATER:  The recipe, made equally directed is expert in the fridge for 3-4 days.  To freeze, make as directed leaving out the noodles, and then allow to cool completely.  Store in a freezer prophylactic bag or container for up to 3 months.  Thaw in the refrigerator overnight, then re-oestrus on medium-low until warmed through.

Annotation ON SERVING:  The egg noodles are most traditional, just optional.  This is good served over mashed potatoes, rice, or with bread and your favorite veggies.

NOTE that yous tin can use low fat or fatty free sour cream if necessary.  Keep in mind that full fat is best, I've found that information technology holds upwardly better without curdling in the gravy.

Serving: 1.five Cups | Sodium: 648 mg | Calcium: 75 mg | Vitamin C: ii.8 mg | Vitamin A: 525 IU | Saccharide: two g | Fiber: one g | Potassium: 794 mg | Cholesterol: 138 mg | Calories: 427 kcal | Saturated Fatty: nine g | Fat: 20 g | Protein: 40 g | Carbohydrates: 20 g | Fe: 4.3 mg

Nichole is the founder and CEO of The Salty Marshmallow. Her passion for cooking and baking began over a decade agone, and she specializes in like shooting fish in a barrel recipes with large flavor that the whole family unit will love! Read more than nigh Nichole hither.

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