What Is the Best Cut of Meat for Beef Stroganoff

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This homemade beef stroganoff recipe from scratch features tender slices of steak and savory mushrooms smothered in creamy chocolate-brown gravy. Serve over egg noodles for a dinner that'south ready in less than 30 minutes.

Homemade Beef Stroganoff

Growing upward, I thought homemade beef stroganoff was a wonderful treat of a repast. It's a hearty, comforting dish of beef and mushrooms in gravy.

To give it a creamy consistency, sour cream is swirled in the sauce which also gives information technology a little tang to balance the richness of the other ingredients.

Best of all, it only takes 30 minutes to prepare. Spending less time on dinner has been one of my New year's day goals and I've had tasty success with 3-ingredient Queso Fresco Enchiladas and Ricotta Pasta with Beef!

What is the best cut of meat for beef stroganoff?

My mother often used basis beef to cut costs, but a classic beef stroganoff recipe is typically fabricated with thin slices of steak.

The cut of steak is your preference, but I recommend using a high quality cutting since this a quick skillet meal.

Save the tougher cuts of meat for recipes that involve marinating or simmering for hours. Boneless ribeye, top sirloin or sirloin tips are good choices.

How to make homemade beef stroganoff

Prep the ingredients by slicing the steak into bite-sized strips. Too, slice the mushrooms and dice upwards your onion.

The ingredients are cooked in batches to bring out the flavors and then that the beef doesn't overcook and go chewy.

In a skillet, brown the beef in some butter. I similar to apply half butter, one-half olive oil.

The steak does not need to be cooked well washed since we'll be adding it back to the pan later, only it should accept a really adept sear on the exterior. I cook it in two batches so that there's plenty of surface area.

Remove the beef from the pan and add some more butter. Dark-brown the mushrooms and onions until soft and golden. So much flavor is happening here!

Cook the garlic for a minute, and so add the flour and cook another minute. Add together the beef broth and simmer until thickened, then add together the beef back into the pan forth with the sour foam.

I should also note that a lot of recipes call for the addition of Worcestershire sauce or Dijon mustard. I've tried information technology diverse ways and think it tastes best without, however the preference is yours. Start with 1 teaspoon and arrange to gustatory modality.

What is beef stroganoff traditionally served with?

I love bootleg beef stroganoff served over egg noodles, simply information technology'south likewise tasty with mashed potatoes or rice. All you need is a simple side vegetable (steamed broccoli is our go-to veggie) and y'all have a complete meal!

Pin this to your dinner board!

Ingredients

• one 1/2 pounds steak (boneless ribeye, meridian sirloin, etc)
• four tablespoons butter, divided
• 10 ounces mushrooms, sliced
• one medium onion, finely chopped
• one clove of garlic, minced
• 3 tablespoons all-purpose flour
• one 3/4 loving cup beef stock or goop
• two/3 cup sour cream
• Common salt and pepper
• 1 tablespoon Worcestershire sauce (optional)
• 1 teaspoon Dijon mustard (optional)
• Parsley, for garnish
• Hot buttered egg noodles or mashed potatoes, for serving

Instructions

Cut the beefiness across the grain into thin, bite sized strips, well-nigh ane 1/2 inches past 1/2 inch.

Heat a large skillet over high medium loftier rut. Cook one tablespoon of butter and add together half the beefiness. Cook until well-browned, about 2-iii minutes per side.

Remove beef from pan to a shallow dish and repeat steps with 1 more tablespoon of butter and remaining beef.

Lower heat to medium and add remaining ii tablespoons of butter to the empty pan. Stir in mushrooms and onion and season with 1/two teaspoon salt. Cook until soft and night aureate brown, stirring occasionally, virtually 5 minutes.

Stir in garlic and cook for an additional minute. Sprinkle vegetables with flour and melt for i minute. Add beef broth and stir until smooth.

Bring to a simmer and cook until thickened, virtually v minutes. Return the beef to the pan, forth with any juices and stir in the sour cream. Season to taste with salt and pepper.

If desired, may season with Worcestershire sauce or Dijon mustard. Heat until hot, but practise non boil. Garnish with parsley and serve over noodles.

This bootleg beef stroganoff first appeared on Amanda's Cookin' as a guest post by Kitchen Gidget.

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Source: https://www.kitchengidget.com/2018/06/26/homemade-beef-stroganoff/

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