Easy Beef Stroganoff Recipe
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Ingredients: |
Ingredients: Sirloin Steak
Can of Mushroom Soup
8 oz sour cream
Egg noodles
Mushrooms
Onions
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Directions: |
Directions:
The best kind of beef for stroganoff is either sirloin steak or ribeye (or any tender marbled steak).
Use a sharp knife to cut the steaks about 1/2″ thick, this allows the beef to brown without overcooking so it stays tender.
Brown the beef at a medium-high temperature but don’t cook it all the way through (it’s steak, it can be pink inside).
Brown in small batches, if you overcrowd the pan, it’ll steam and won’t get a nice crust.
Sear the beef and set aside.
Soften onions and mushrooms. Add broth and herbs and simmer.
Thicken the sauce with a bit of cornstarch and stir in sour cream.
Serve over egg noodles.
Tips for Beef Stroganoff Sauce:
Add flour to the mushrooms to help thicken the sauce.
Cook the flour for a minute or two (like when you make a roux) to get rid of starchy flavor.
Thicken the mixture further with a cornstarch slurry if needed (combine equal parts cornstarch and water and add to boiling sauce a little at a time).
Add sour cream at the end and just heat it. Boiling the sour cream can cause it to curdle. Reheat it on low if needed.
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