Beef Stroganoff is a hearty, filling comfort food that satisfies with a meaty, creamy taste that is full of flavor! It is easier than you think to make, and it will be a dish that will warm you on a cold, blustery day. For another flavorful and filling dish, try my Chicken Marsala Casserole.
Growing up, my family would have stroganoff quite a few times throughout the year. We always made it with hamburger, just like my Easy Hamburger Stroganoff recipe. However, the original Beef Stroganoff goes back to the 1871 recipe, which used steak. I stuck with the cubed steak and sour cream in this recipe, like the original, but that is as close as it got. As with many recipes, beef stroganoff has many variations at this point, and it really depends on where you live to determine the recipe you are used to.
Beef Stroganoff is a great recipe to have on hand to fill everyone up after a long day. It’s a great meal to serve and eat on a cool fall or cold winter day. It’s really not too difficult to make, either.
This recipe is pretty simple. It’s about seasoning the steak, blending the sauce, and serving it over noodles.
Remember, the cut of meat is important. No one wants to eat chewy steak, so choose wisely on the cut of meat. Start by cutting room temperature steak into cubes, cutting against the grain if possible. Season the cubes with the salt and pepper and cook it in the olive oil over medium-high heat. I recommend using a heavy skillet for this. Brown the steak on all sides, and don’t overcook it, 2-3 minutes is all the time you need for this. Remove the cubed steak from the pan and set it aside.
While the cubed steak is resting, pour some more olive oil in the skillet. Cook the onion and mushroom for about 5 minutes. If you want a more caramelized onion, cook a little longer. Add the garlic and cook that for about 30 seconds. Turn off the heat before you add some of the beef stock, salt, and pepper. Stir this together, being sure to scrape the bottom of the skillet! Next, turn the heat back to medium-high and cook this mixture for 3-4 minutes. The liquid should reduce by about a third. In a small bowl, combine the rest of the beef stock with the corn starch. This will be the mixture you pour into the skillet to thicken the sauce. Turn off the heat and stir in the sour cream and steak.
Again, if you want a thicker sauce, whisk together one tablespoon of corn starch with one tablespoon of cold water to add to the sauce. Continue doing this until you have the sauce as thick as you want!
When you think of Beef Stroganoff, you probably think of egg noodles. Generally, that is what is served with the beefy sauce. In fact, I used egg noodles with this recipe. However, there are other options, for sure! I have served rice with this recipe, and I loved it! Next time, I want to use garlic rice to kick it up a notch. In fact, I have had both noodles and rice options made for guests, and I have even combined the two on my plate before adding the sauce. If you are cutting calories and carbs, simply eat the sauce alone and have a salad on the side or my Garlic Roasted Asparagus. You can also serve it with some homemade breadsticks or garlic bread!
Full of creamy, meaty flavor, this Beef Stroganoff will be comfort food for the colder months ahead.
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