Homemade Beef Stroganoff Recipe With Yellow Sauce

Is there anything quite like Homemade Beef Stroganoff? Saucy, rich, savory, packed with tender pieces of beefiness, mushrooms, and onion. All whipped up in one skillet and 30 minutes, this is a classic dinnertime favorite for a reason. Whether you adopt your stroganoff over noodles or potatoes, you're going to honey this rendition.

Stroganoff is 1 of the few recipes that gets everyone excited. I mean that; everyone! No thing how picky one's palate may exist, we all have a love for stroganoff in common. The flavors are simple, withal however rich and deep. Plus, who wouldn't love all that gorgeous silky sauce piled upwardly on their plate?

I'll acknowledge, this ingredient listing may look a little long, but information technology's all kitchen staples in here. If anything, you'll simply have to become grab a fresh steak and some mushrooms! I even have instructions in the FAQ department below on how to make this recipe using ground beef.

Ingredients

Click "Jump to the Recipe" at the superlative of the folio or keep scrolling down to the recipe carte for ingredient amounts and the full recipe instructions. Below I have substitutes, actress data, FAQ, and pro tips to make certain you nail it the first time!

• Steak – The all-time types of beef to utilise for stroganoff are pinnacle sirloin, ribeye, and tenderloin. You want to employ well-marbled and tender cuts so you don't end up with rubbery pieces of meat. I don't recommend using chuck, round, or flank.
• Flour – All-purpose. For a gluten-complimentary option, apply cornstarch. Since cornstarch is a more powerful thickener, use 1 tbsp to coat the beef and whisk ane 1/2 tsp of the cornstarch with a splash of water to create a slurry earlier adding information technology to the bubbling sauce.
• Table salt & pepper – Flavour to taste.
• Olive oil – Vegetable, canola, sunflower, safflower, grapeseed, or avocado oil would work too. I don't suggest substituting butter to sauté the beefiness.
• Butter – Y'all tin can use a bit more than olive oil or a butter alternative if y'all prefer.
• Mushrooms – Cremini mushrooms, aka baby bellas, or white push mushrooms are best for this recipe.
• Onion – Whatever blazon you have handy. Even shallot!
• Garlic – Every bit much or fiddling as you like. Freshly minced or jarred.
• Beef broth – If y'all accept chicken or veggie broth that you want to utilize up, that volition work instead.
• Dijon – I similar to apply shine merely you lot tin can use grainy. You can also supplant the dijon with i tsp mustard pulverisation.
• Worcestershire sauce – Use more or less if you'd like.
• Sour cream – Regular over reduced fatty works best to avoid the sour foam breaking in the sauce. Obviously Greek yogurt tin exist used instead.
• Chives – For garnish. I love the fresh flavor chives add! Parsley is also a bang-up option.
• Noodles – Stroganoff is traditionally served with broad egg noodles. If you want to utilise a different type of noodle, I would stay within the realm of small shapes rather than long spaghetti-like pasta or noodles.

How to brand homemade beefiness stroganoff

1. Beef: Toss the sliced beef with ii tbsp of the flour and a pinch of each table salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the strips of beef, working in batches if needed, and cook until golden brown. two-iii minutes. Remove the beef from the skillet and set information technology aside.
2. Veggies: Melt the butter in the skillet and add the mushrooms and onion forth with a pinch of each salt and pepper. Melt for 4-v minutes, or until nicely browned. Stir the garlic and remaining ane tbsp of flour into the skillet and melt for another minute.
3. Sauce: Slowly pour the beef goop into the skillet while stirring. Proceed to stir until the mixture is bubbling and smoothen. Add the beef dorsum to the skillet along with the dijon mustard and Worcestershire sauce. Reduce the rut to a medium simmer.
4. End: Allow the sauce simmer for 5-10 minutes until it thickens. Turn off the heat and stir in the sour foam. Garnish with chives and serve over egg noodles.

FAQ

What type of beef is best for stroganoff?

Since nosotros are using a "fast fry" method, you want to choose steak that is tender all on its ain. I like to stick to tiptop sirloin, ribeye, or tenderloin. Listed from to the lowest degree to most expensive, those three cuts are big in flavour and will stay tender in your stroganoff.

Cuts such equally chuck and circular are much tougher and won't be great for this application.

Can I use ground beef?

Yes, you can! In this case, you'll need to make a few adjustments. Reduce the flour called for in the recipe to 2 tbsp. Fry the beef without any flour. Then, add all the flour at in one case as called for in step 2. Other than these little adjustments, follow the recipe exactly as is.

What's the best way to serve beef stroganoff?

I love to serve my stroganoff with classic wide egg noodles. Many people volition insist that mashed potatoes are the all-time carb companion for stroganoff! Looks like you'll have to try both ways and run into which is your favorite. If you are looking for a depression-carb selection, endeavour some cauliflower mash or rice.

Tips for making perfect homemade beef stroganoff

• If you're non certain what blazon of steak to get for, bank check out the notes of the recipe bill of fare or the FAQ. Good, tender beefiness makes a deviation!
• Slice the steak against the grain and not with information technology. This volition give you lot a much better and more tender texture.
• If you love herbs, endeavor simmering the sauce with a few sprigs of fresh thyme.
• This recipe is really easy to tweak and customize! You can adjust the amount of mushrooms, onion, garlic, dijon, sour cream, and chives to really personalize according to your tastes.

How to store leftovers

Fridge: Transfer leftovers to an airtight container and store them in the fridge for 3-4 days. You can reheat in the microwave at 30-2d intervals, stirring in betwixt, or on the stovetop. Reheat in a skillet or saucepan over medium rut, stirring often. Add together a splash of broth or water if the sauce gets too thick.

Freezer: Transfer leftovers to an closed container and store them in the freezer for up to 3 months. I would freeze only the stroganoff and non the noodles. It's all-time to enjoy noodles fresh equally they can go quite soft and mushy out of the freezer. Allow the stroganoff thaw overnight in the fridge before reheating.

Homemade dinner is just thirty minutes abroad! Try these:

• Skillet Chicken Fajitas
• Taco Soup
• Quinoa Stuffed Peppers
• Baked Feta Pasta
• Creamy Lemon Garlic Scallops

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Homemade Beefiness Stroganoff

Is there annihilation quite like Homemade Beef Stroganoff? Saucy, rich, savory, packed with tender pieces of beef, mushrooms, and onion. All whipped upwardly in i skillet and xxx minutes, this is a classic dinnertime favorite for a reason.

Prep Fourth dimension 15 mins

Cook Time fifteen mins

Total Time thirty mins

Grade: Main Form

Cuisine: European

Keyword: beefiness stroganoff, stroganoff

Calories: 309 kcal

• one lb steak* sliced
• 3 tbsp flour all-purpose, divided
• 1/2 tsp common salt or to taste
• one/4 tsp pepper or to taste
• two tbsp olive oil
• 2 tbsp butter unsalted
• 8 oz mushrooms cremini or button
• i medium onion sliced
• two cloves garlic
• ii cups beef broth low sodium
• 2 tsp dijon mustard
• 1 tbsp worcestershire sauce
• 1/two cup sour cream
• i tbsp chives chopped, for garnish
• optional broad egg noodles cooked co-ordinate to package instructions

• Toss the sliced beef with 2 tbsp of the flour and a pinch of each salt and pepper. Oestrus the olive oil in a large skillet over medium-high heat. Add the strips of beef, working in batches if needed, and cook until golden chocolate-brown. 2-iii minutes. Remove the beefiness from the skillet and set aside.

• Melt the butter in the skillet and add the mushrooms and onion along with a pinch of each salt and pepper. Cook for four-5 minutes, or until nicely browned. Stir the garlic and remaining ane tbsp of flour into the skillet and cook for some other minute.

• Slowly pour the beef broth into the skillet while stirring. Continue to stir until the mixture is bubbling and smooth. Add the beef back to the skillet along with the dijon mustard and worcestershire sauce. Reduce the heat to a medium simmer.

• Let the sauce simmer for v-x minutes until it thickens. Turn off the rut and stir in the sour cream. Garnish with chives and serve over egg noodles.

*The best types of beef to use for stroganoff are ribeye, top sirloin, and tenderloin.

Nutritional data is calculated at 6 servings. It does not include noodles.

Nutritional data is an estimate and may vary depending on the ingredients you apply.

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Calories: 309 kcal | Carbohydrates: seven g | Protein: xviii 1000 | Fat: 23 chiliad | Saturated Fatty: 10 grand | Trans Fat: 1 g | Cholesterol: 66 mg | Sodium: 629 mg | Potassium: 457 mg | Fiber: i g | Sugar: 2 grand | Vitamin A: 273 IU | Vitamin C: 3 mg | Calcium: 45 mg | Iron: two mg

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