Old Fashioned Beef Stroganoff
Servings: 6 Servings
Ingredients
- 1 ½ pounds beef cut into 1-inch cubes (well marbled sirloin, boneless ribeye, or tenderloin)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 tablespoon cooking oil canola, vegetable, etc.
- 3 tablespoon unsalted butter
- 8 ounces mushrooms sliced
- 1 white onion medium-sized, sliced
- 2 garlic cloves minced
- ¼ cup all-purpose flour
- ½ cup red wine may substitute with beef broth
- 1 ½ cups low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 ½ tablespoons Dijon mustard
- ½ cup sour cream
Instructions
- Pat the beef dry with paper towels, then cut it into 1-inch cubes, slicing against the grain. In a large bowl, toss the beef with the salt, pepper, garlic powder, onion powder, and paprika.1 ½ pounds beef, ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika
- Heat the oil in a large skillet over medium heat. Working in batches if needed, add the beef in a single layer. Let it sear undisturbed for 30 seconds to 1 minute, then turn quickly to brown the remaining sides. Transfer the beef to a plate.1 tablespoon cooking oil
- Add the butter, mushrooms, and onions to the same skillet. Cook for 7 to 10 minutes, stirring occasionally, until the mushrooms release their liquid, the liquid cooks off, and the mushrooms shrink and begin to brown. Scrape up any browned bits from the bottom of the pan as they cook. Add the garlic and cook for 30 seconds.3 tablespoon unsalted butter, 8 ounces mushrooms, 1 white onion, 2 garlic cloves
- Sprinkle the flour over the mushrooms and onions, and cook for 2 to 3 minutes, stirring often, to remove the raw flour taste.¼ cup all-purpose flour
- Pour in the red wine and stir well, scraping the bottom of the pan. Add the beef broth, Worcestershire sauce, and Dijon mustard. Stir until smooth, then let the mixture simmer for 5 to 7 minutes, or until it thickens slightly.½ cup red wine, 1 ½ cups low-sodium beef broth, 2 tablespoons Worcestershire sauce, 1 ½ tablespoons Dijon mustard
- Reduce the heat to low. Spoon a little of the hot gravy into the sour cream and stir to warm it up, then repeat once or twice more. Stir the tempered sour cream into the skillet. Keep the gravy over low heat and do not let it boil.½ cup sour cream
- Return the beef and any juices to the skillet. Cook for 2 to 3 minutes, just until the beef is warmed through and cooked to your desired doneness.
- Garnish with parsley and serve immediately over egg noodles, rice, or mashed potatoes.
Notes
- You'll need a 12 inch pan or larger for this recipe.
- The beef can overcook fast, so sear it quickly then remove it from the pan. When you add it back to the gravy, it only takes a couple of minutes to finish up; otherwise, the beef gets tough.
- Don't boil the gravy after the sour cream gets added or it will separate.
- These ingredients all add depth and lots of flavor. Don't skip them if at all possible: paprika, Worcestershire sauce, Dijon mustard, red wine, and mushrooms.
- A 12 to 16 ounce package of egg noodles is perfect for this recipe.
- Store leftovers in the fridge for 3 to 4 days. Keep the beef and gravy separate from noodles, rice, or mashed potatoes. Reheat the beef portion over low heat on the stovetop to prevent it from separating.
Nutrition Facts
Old Fashioned Beef Stroganoff
Serving Size
1.25 cups
Amount per Serving
Calories
464
% Daily Value*
Fat
35
g
54
%
Saturated Fat
15
g
75
%
Trans Fat
2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
14
g
Cholesterol
107
mg
36
%
Sodium
663
mg
28
%
Potassium
610
mg
17
%
Carbohydrates
11
g
4
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
23
g
46
%
Vitamin A
385
IU
8
%
Vitamin C
3
mg
4
%
Calcium
65
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
