
How To Make Beef Stroganoff
Easy, creamy beef stroganoff recipe with exquisite beef strips, mushrooms, and sour cream. Serve on top of noodles and don’t forget the sauce.
Serves:
Ingredients
- 5tbspbutter
- 1lbtop sirloin,or tenderloin, cut thin into 1-inch wide by 2½-inch long strips
- â…“cupshallots,chopped, can substitute onions
- ½lbcremini mushrooms,sliced
- salt,to taste
- pepper,to taste
- â…›tspnutmeg
- ½tspdry tarragon,chopped fresh tarragon
- 1cupsour cream,full fat, at room temperature
Instructions
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Melt 3 Tablespoons of butter in a large skillet on medium heat. Increase the heat to high/med-high. Add the strips of beef in a single layer with space between the strips.
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While cooking the beef, sprinkle generously with salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.
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In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set them aside.
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In the same pan, melt another 2Â tablespoons of butter. Increase heat to medium-high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.
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Reduce the heat to low and add the sour cream to the mushrooms. Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream may curdle. Stir in the beef and shallots.
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Add salt and pepper to taste. Taste, and if it needs salt, add ½ teaspoon or more.
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Serve immediately over egg noodles, fettuccine, mashed potatoes, or rice.
Nutrition
- Calories:Â 505.61kcal
- Fat:Â 42.06g
- Saturated Fat:Â 22.31g
- Trans Fat:Â 0.58g
- Monounsaturated Fat:Â 13.59g
- Polyunsaturated Fat:Â 1.68g
- Carbohydrates:Â 6.93g
- Fiber:Â 0.99g
- Sugar:Â 3.70g
- Protein:Â 25.79g
- Cholesterol:Â 156.51mg
- Sodium:Â 603.76mg
- Calcium:Â 116.07mg
- Potassium:Â 748.09mg
- Iron:Â 2.26mg
- Vitamin A: 223.04µg
- Vitamin C:Â 1.64mg
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