What Is the Best Meat for Beef Stroganoff

This classic Beef Stroganoff Recipe has tender strips of beef and mushrooms in a sour cream sauce, served with egg noodles. This hearty comfort food dinner is ready in nether an hour and will really stick to your ribs!

What is beefiness stroganoff?

Beef Stroganoff, also called Beef Stroganov is a dish of Russian origin. It features sautéed beef in a sour cream sauce (smetana, a higher fat type of sour foam is used in Eastern and Central Europe) .

What is the all-time cut of meat for beef stroganoff?

For this Beef Stroganoff recipe, I found the all-time beefiness to use was sirloin steak. I have also used flank steak. The better quality meat you apply, the better the concluding dish volition be! You can also use ground beef if you adopt.

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How practise you lot make stroganoff sauce from scratch?

Beef Stroganoff sauce is made from beef goop and sour cream, thickened with some flour. I have added some wine which greatly improves the flavor, and gives information technology more than depth and complexity. Some classic beef stroganoff recipes also have mustard added.

Ingredients for Beefiness Stroganoff

• 1 ½ pounds thinly sliced beefiness. I used sirloin steak. Flank steak also works!
• sixteen ounces cremini mushrooms.
• 2 medium onions, thinly sliced
• 2 garlic cloves, finely chopped
• ¼ loving cup unsalted butter
• one ½ cups beef goop.
• ½ cup dry white wine
• ½ teaspoon common salt
• 1 tablespoon  Worcestershire sauce
• three tablespoons all-purpose flour
• ane ½ cups sour foam
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• three cups hot cooked egg noodles

How to make beefiness stroganoff

• Cutting beefiness across grain into sparse strips. This is easier if you freeze the beef for almost xv minutes to arrive firm.
• Heat a big sauté pan over medium heat. Flavour beef with common salt. Melt beef in batches to avert over crowding the pan. Brown beef on i side, 3-4 minutes, and so flip and chocolate-brown on the other side. Remove from pan. Repeat with second batch.
• Add together mushrooms to the pan, season with salt. Melt until mushrooms have released their liquid and liquid has evaporated, about 10 minutes.
• Add butter, onion, salt and pepper. Cook until onion is starting to soften and turn golden, well-nigh ten minutes.
• Add herbs and garlic to pan, cook until fragrant, well-nigh one minute.
• Add wine and scrape up and brown $.25 from the bottom of the pan. Allow vino to reduce by half, about 3 minutes.
• In a divide bowl, whisk together beef broth, Worcestershire sauce, flour.
• Add beef back to pan, then add together goop mixture. Simmer iv-5 minutes, or until thickened.
• Remove from heat, stir in sour foam. Serve over noodles.

What to serve with beefiness stroganoff

Beef stroganoff is normally served with egg noodles, but rice or even mashed potatoes would work every bit well! If you want to serve a side dish with beefiness stroganoff, effort my Sautéed Cabbage or Roasted Asparagus.

Beef Stroganoff

Print Pin Charge per unit

Course: Dinner

Cuisine: American, russian

Keyword: master class, Weeknight Dinners

Prep Time: 15 minutes

Melt Time: xxx minutes

Servings: 6 Servings

Calories: 513 kcal

• ane ½ pounds sirloin steak thinly sliced
• 16 ounces crimini mushrooms sliced (2 1/2 cups)
• 2 medium onions thinly sliced
• ii garlic cloves finely chopped
• ¼ loving cup unsalted butter
• 1 ½ cups beef broth
• ½ cup dry white vino
• ½ teaspoon salt
• ane tablespoon Worcestershire sauce
• 3 tbsp all-purpose flour
• 1 ½ cups sour cream
• 3 cups cooked egg noodles
• 1 tbsp fresh thyme chopped
• ane tbsp fresh rosemary chopped

• Cut beef beyond grain into sparse strips. This is easier if y'all freeze the beef for nigh fifteen minutes to brand information technology firm.

• Estrus a large sauté pan over medium oestrus. Season beef with salt. Cook beef in batches to avoid over crowding the pan. Brown beefiness on one side, 3-4 minutes, and so flip and brown on the other side. Remove from pan. Repeat with 2d batch. Remove beef from pan.

• Add mushrooms to the pan, season with table salt. Melt until mushrooms have released their liquid and liquid has evaporated, well-nigh x minutes.

• Add butter, onion, salt and pepper. Cook until onion is starting to soften and turn golden, nearly 10 minutes.

• Add herbs and garlic to pan, melt until fragrant, nigh 1 infinitesimal.

• Add vino and scrape up and brown $.25 from the bottom of the pan. Allow vino to reduce by one-half, about three minutes.

• In a split up bowl, whisk together beef broth, Worcestershire sauce, flour.

• Add together beef dorsum to pan, and so add broth mixture. Simmer 4-5 minutes, or until thickened.

• Remove from oestrus, stir in sour cream. Serve over noodles.

Serving: 1 serving | Calories: 513 kcal | Carbohydrates: 33 yard | Poly peptide: 33 chiliad | Fatty: 26 m | Saturated Fatty: 14 g | Trans Fat: 1 g | Cholesterol: 143 mg | Sodium: 568 mg | Potassium: 980 mg | Fiber: 2 g | Sugar: v g | Vitamin A: 680 IU | Vitamin C: 6 mg | Calcium: 146 mg | Iron: 4 mg

Nutritional information is an gauge for your convenience. If you have strict nutritional needs, please exercise your due diligence to make sure this recipe fits your needs.

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