This skillet beef stroganoff is a simple, classic combination of steak strips, mushrooms, beef broth, and a sour cream sauce.
Beef stroganoff is wonderful over hot cooked noodles, but it is also excellent with rice or mashed potatoes. Add color to the dish with a garnish of fresh chopped parsley or chives.
This recipe will serve a family of four, and it's easily scaled up or down for a larger family. Add extra meat for 5 or 6 people.
- 8 ounces sliced mushrooms
- 3/4 cup sliced onion
- 6 tablespoons butter (divided)
- 6 tablespoons all-purpose flour (divided)
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound round steak (about 1/2-inch thick, cut into very thin strips)
- 1 1/4 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- Optional: Noodles or rice, for serving
- Optional: Chopped parsley or chives, for garnish
- In a skillet over medium-low heat, cook mushrooms and onion in 4 tablespoons of butter until tender. Remove vegetables from the butter; set aside.
- In a food storage bag or shallow bowl, combine 4 tablespoons of flour, salt, and pepper; dredge meat in the flour mixture.
- Place the skillet on medium heat and add the remaining butter to the skillet. Brown beef quickly in butter; sprinkle with remaining seasoned flour left after dredging the beef. Stir until blended.
- Add the beef stock and Worcestershire sauce to the skillet; simmer for 3 to 5 minutes, or until the beef is tender.
- Stir the remaining 2 tablespoons of plain all-purpose flour into the sour cream until smooth.
- Add the sour cream mixture to the meat mixture, stirring to blend. Add mushrooms and onions back to the skillet; cook over low heat until thickened and hot. Do not boil.
- Serve the beef stroganoff over hot cooked rice or noodles.
|Nutritional Guidelines (per serving)|
|Total Fat||39 g|
|Saturated Fat||20 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||3 g|