Classic Beef Stroganoff
Beef Stroganoff is a Russian dish. It originated in the 19th century and it consists of juicy and tender sautéed pieces of beef and mushrooms served in a delicious sauce with sour cream, over noodles.
Beef Stroganoff is an excellent fall family meal and perfect for leftovers.
What you’ll need:
1-1/2 lb. beef—top round or shell steak, sliced 1/4 inch thick, cut crosswise into 1-inch pieces
1/4 teaspoon of Kosher salt
Freshly ground black pepper
2 Tbs. canola oil
3 Tbs. unsalted butter
10 oz. white button mushrooms cut into 1/4-inch-thick slices (4 cups)
1 cup finely chopped yellow onion (about half of a medium onion)
1 Tbs. all-purpose flour (For a gluten-free option, use all-purpose gluten-free flour)
1 cup lower-sodium beef broth (Bonewerks)
1 cup reduced-fat sour cream, at room temperature
1 12-oz. package of wide egg noodles (al dente pasta )
1 Tbs. thinly sliced fresh chives
Use reduced-fat sour cream at your own risk because it will likely curdle. Another option is to whip it in after the sauce is off the stove.
1. Bring a large pot of water to a boil over high heat.
2. Season the beef with 1 tsp. salt and 3/4 tsp. pepper. Heat 2 tsp. of the oil in a 12-inch skillet over medium-high heat until very hot. Add half of the beef and cook, stirring often, until the meat is just browned, about 1 minute—be sure not to overcook the meat. Transfer to a plate and repeat with 2 tsp. of the oil and remaining beef.
3. Remove the skillet from the heat. Add 1 Tbs. of the butter and the remaining 2 tsp. of oil to the skillet and stir until the butter melts. Put the skillet over medium heat and add in the mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid, about 5 minutes. Add the onions and cook, stirring occasionally, until the liquid has evaporated and the onions are beginning to soften, about 3 minutes.
4. Sprinkle the mushroom mixture with the flour and stir for 15 seconds. Stir in the broth and bring to a simmer, scraping up any browned bits in the skillet with a wooden spoon. Add the sour cream and whisk until the sauce is smooth. Add the beef and any juices from the plate to the skillet. Cook, stirring often, until the sauce is barely simmering. Season to taste with salt and pepper.
5. Meanwhile, cook the noodles according to the package directions in the boiling water until barely tender. Drain and return to the pot. Off the heat, add the remaining 2 Tbs. butter and stir to melt. Season to taste with salt and pepper.
6. Serve the beef Stroganoff over the noodles, sprinkled with chives.