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This classic Beef Stroganoff recipe creates melt in your mouth strips of sirloin in a perfectly seasoned, rich and creamy mushroom gravy. A truly comforting, memorable meal. I’ve always loved beef stroganoff. It’s a dish I’ve made since I first moved out on my own, armed with my Betty Crocker’s Cookbook and not much else. That old recipe called for ground beef which suited us and our economic situation just fine. It also called for cream of chicken soup so I knew instantly it was a winner! This is no joke, we loved those old cream soup recipes. Since then I’ve made beef stroganoff a gazillion times and it has evolved into the dish I’m sharing here. This version is quite different from Betty’s. It is slightly more sophisticated and it is SO good. It has always been a favorite of Boy #4 since he was just a little tiny guy. Apparently he was a little tiny guy with a pretty darn discriminating palate. Tender strips of beef and meaty mushrooms cooked together in a luxurious sauce. This is Beef Stroganoff, friends. Ingredient NotesThe Best Cut of Beef for Beef StroganoffMy cut of choice for beef stroganoff is top sirloin, thinly sliced. It’s an economical choice as far as the more tender cuts of beef go and plenty flavorful. It becomes perfectly fork tender after simmering in the stroganoff sauce for under an hour. Save the tougher cuts like chuck roast or top round for beef stew and recipes that have a longer simmer time. Traditionally, beef tenderloin is used for beef stroganoff but it’s a very expensive cut and I think best cooked using other methods of preparation like my Roasted Beef Tenderloin with Port Wine Gravy and served for a special occasion. You can experiment with other tender cuts like strip steak or boneless ribeye but both are more expensive options than sirloin. Check out Certified Angus Beef for more information on all of the basic cuts of beef. The Best Mushrooms for Beef StroganoffCremini mushrooms are my mushroom of choice for most dishes, but especially beef stroganoff. They are exceptionally “meaty” and wonderful! Sometimes you’ll see them labeled as baby portobellos and they are usually in a bin next to the white button mushrooms in the produce section of the grocery store. How to Make Beef Stroganoff
Serving SuggestionsI like to serve beef stroganoff over long grain white rice but it’s also delicious spooned over cooked egg noodles or a mound of buttery Sour Cream Mashed Potatoes. To round this meal out I typically serve my Beef Stroganoff with simply cooked green beans or roasted asparagus on the side. More Comforting Beef Recipes
Sign up for my free newsletter for all the latest recipes and join me on Facebook, Instagram and Pinterest for more cooking inspiration! Melt in your mouth strips of sirloin and sliced cremini mushrooms, melded with a rich, creamy, perfectly seasoned sauce. This Beef Stroganoff recipe makes for a truly memorable meal. Course: Main Course Cuisine: American Keyword: beef stroganoff Prep Time:20 minutes Cook Time:1 hour 0 minutes Total Time:1 hour 20 minutes
Prepare rice or egg noodles according to package directions about 20 minutes before ready to serve. Nutrition information was calculated for Beef Stroganoff only and does not include the rice or egg noodles. Calories: 334 kcal · Carbohydrates: 6 g · Protein: 41 g · Fat: 14 g · Saturated Fat: 8 g · Cholesterol: 114 mg · Sodium: 724 mg · Potassium: 938 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 181 IU · Vitamin C: 2 mg · Calcium: 67 mg · Iron: 3 mg Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. We love seeing what you’ve made! Tag us on social media at @fromvalerieskitchen for a chance to be featured This post was originally published on November 9, 2011. It has been updated with new text and images. What is stroganoff sauce made of?Sauce Ingredients: Butter, onion, garlic, white wine, beef stock, Worcestershire sauce, flour and plain Greek yogurt (or sour cream) are the ingredients used to make classic beef stroganoff sauce. If you prefer not to cook with wine, feel free to just add in a little extra beef stock instead.
How do you make beef stroganoff better?The longer you simmer, the more tender it will be. If it starts to get low on broth, you can add some extra. The 2 hours in the recipe is important, even at 1 ½ hours the meat is still not tender enough, it's been tested that many times. I think what makes this the best beef stroganoff ever is the sour cream sauce.
Does sour cream thicken beef stroganoff?This will thicken very quickly! Add sour cream and stir until mixture is smooth. If too runny, add more flour-water mixture and if too thick, add more sour cream. Serve noodles with stroganoff mixture over the top.
Can you add sour cream to stroganoff without curdling?Sour cream can curdle if added directly to hot liquid. To prevent curdling, temper the sour cream by stirring a little of the hot liquid into it and then adding the warmed sour cream mixture to the pan. Buttered egg noodles (see below for details of our tasting) are the classic accompaniment to this recipe.
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