Beef Stroganoff
This Beef Stroganoff recipe is an old family favorite, with tender, juicy meat smothered in a rich, creamy mushroom sauce. It'll become a classic at your dinner table too!
Servings: 8 servings
Calories: 514kcal
Ingredients
- 1 ½ pounds round steak (or sirloin steak)
- 1/3 cups flour
- 1 teaspoon salt
- 1 onion sliced
- ½ pound mushrooms sliced
- 1/2 cup butter
- 1 can cream of mushroom soup or cream of chicken
- 1 cup milk or 1 can beef broth
- 1 cup sour cream
- 1 tablespoon Worcestershire sauce (or to taste)
- 12 ounces egg noodles or rice
Instructions
- Pound meat to tenderize, then cut into VERY thin strips. Place flour and salt in plastic baggie. Add meat and shake to coat.
- Melt butter in large skillet or frying pan. Add onion and mushrooms and sauté until onions are transparent.
- Add meat and all of the flour that is left in the bag.Cook meat until brown. Add the soup and milk, stir and cover.Simmer and stir occasionally, for about 2 hours or until meat is tender.
- The sauce will thicken while cooking. If it becomes too thick you can add more milk or beef broth.
- Add sour cream and Worcestershire sauce just before serving.
- Serve over egg noodles or rice.
Video
Notes
- Beef Stroganoff can also be made in the slow cooker! It's a delicious way to get that buttery melt-in-your-mouth beef. Just don't forget to sear your meat before throwing it in the crock pot. Searing to a crusty brown ensures those delicious juices are firmly locked into place before cooking. Then make the rest of the recipe in the slow cooker.
- Crock Pot Instructions: Cook in a crock pot for 2 or 3 hours to simmer and tenderize. (This is a tougher cut of meat and takes a long time to tenderize.)
- To make this a gluten-free recipe, swap out cornstarch for the flour and find a good GF beef bouillon/broth. Then follow the steps above to make your own cream of mushroom soup, and make it with cornstarch. Most Cream of Mushroom soups contain gluten so watch out for that one. You will also want to skip the Worcestershire sauce completely (unless you can find a GF one). Do all this and then serve over rice and you've got a delicious gluten-free beef stroganoff.
- Beef Stroganoff leftovers will freeze beautifully for up to three months. To reheat, make sure to thaw completely in the refrigerator before warming it up on the stove or in the microwave.
Nutrition
Calories: 514kcal | Carbohydrates: 41g | Protein: 30g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 140mg | Sodium: 779mg | Potassium: 664mg | Fiber: 2g | Sugar: 5g | Vitamin A: 609IU | Vitamin C: 2mg | Calcium: 108mg | Iron: 3mg