How To Make Rich and Creamy Beef Stroganoff
In a large skillet, heat the vegetable oil over medium-high heat. Add the beef and cook until browned. Remove the beef from the skillet and set aside.
In the same skillet, melt the butter. Add the onions and cook until softened. Add the mushrooms and garlic, cook until the mushrooms are tender.
Sprinkle the flour over the mushrooms and onions, stirring to coat. Cook for a minute to remove the raw flour taste.
Slowly whisk in the beef broth, scraping the bottom of the skillet to release any browned bits. Bring to a simmer and cook until thickened.
Stir in the sour cream and Worcestershire sauce. Season with salt and pepper to taste.
Add the cooked beef back to the skillet and stir to coat with the sauce. Cook for an additional 5 minutes to heat through.
Serve the beef stroganoff over a bed of cooked egg noodles. Garnish with fresh parsley.
- Calories : 398kcal
- Total Fat : 24g
- Saturated Fat : 10g
- Cholesterol : 135mg
- Sodium : 381mg
- Total Carbohydrates : 12g
- Fiber : 2g
- Sugar : 4g
- Protein : 35g
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