Beef Stroganoff
It starts with a fast sauté of tender steak (or ground beef) and perfectly browned mushrooms, then it's mixed with the richest, savory, garlicky cream sauce (that I've lightened up and prepared without heavy cream). Prepare for a delightful flash of reminiscence when served warm over a huge dish of noodles, rice, or polenta. Because this classic recipe is ultimate comfort food that never fails to satisfy and delight.
Another advantage of this beef stroganoff recipe is that it is extremely quick and simple to prepare, taking only around 30 minutes. Bring out the beef and mushrooms the next time you need a simple evening supper that will please a crowd, and let's make some stroganoff together!
Ingredients
- 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
Directions
- Cut beef across grain into about 1 1/2x1/2-inch strips.
- Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
- Cook 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.
- Stir 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.
