With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it’s no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it’s a complicated dish, but it’s actually quite the opposite. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time since it’s really all about the simmer. (The key to transforming the beef into succulent morsels of mouthwatering meat.) So when you want to impress the family but don’t have all day to do it—this one’s a guaranteed hit
- 1 1/2pounds beef sirloin steak, 1/2 inch thick
- 8ounces fresh mushrooms, sliced (2 1/2 cups)
- 2medium onions, thinly sliced
- 1garlic clove, finely chopped
- 1/4cup butter
- 1 1/2cups Progresso™ beef flavored broth (from 32-ounce carton)
- 1/2teaspoon salt
- 1teaspoon Worcestershire sauce
- 1/4cup Gold Medal™ all-purpose flour
- 1 1/2cups sour cream
- 3cups hot cooked egg noodles
- 1Cut beef across grain into about 1 1/2×1/2-inch strips.
- 2Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
- 3Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
- 4Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.
Tips from the Betty Crocker Kitchens
- tip 1It’s important to create a slurry with the flour and broth so the mixture will blend in with meat mixture in the skillet without forming lumps. Bringing everything to a boil thickens the skillet dish and cooking it for a minute or two cooks away any raw flour taste.
- tip 2A hearty dash of Worcestershire sauce really enhances meat-based dishes. It’s a liquid condiment that offers a rich, savory flavor to meat dishes and beverages (it’s made from garlic, soy sauce, onion, molasses, anchovies, and vinegar).
- tip 3The sirloin steak is easier to slice if it’s partially frozen. The steak strips cook fast and after a short simmer will result in a quick and easy week night dinner.
- tip 4Sautéing the aromatics (garlic and onion) first helps define their taste by taking their pungent edge off and allowing them to develop a natural sweetness.
- tip 5White button mushrooms are delicious in the creamy sauce; for a different flavor, try shiitakes (remove the stems and slice them) instead.
435 Calories, 23 g Total Fat, 28 g Protein, 31 g Total Carbohydrate
More About This Recipe
- Once upon a time, there really was a guy named “Stroganoff” (in the Anglicized version), which is the reason for the name of the delicious beef and pasta dish we’re still enjoying today. Pavel Alexandrovich Stroganov, a 19th-century Russian aristocrat, loved good food and hired a famous French chef to prepare his meals. Many food historians think it was Stroganov’s cook, André Dupont, who had the idea to name his special beef fricassee for his employer—and with that, beef stroganoff was born. Your family may want to rename this dish after you after just a few bites of the hearty, creamy goodness of this top-rated Betty Crocker recipe. While this beef stroganoff recipe is the classic preparation usually associated with the dish, there are all kinds of fun new twists and streamlined time-savers to be found in Betty’s best beef stroganoff recipes, including Slow-Cooker Beef Stroganoff and One-Pot Beef Stroganoff