How to Make Beef Stroganoff

I’m showing you how to make beef stroganoff today and it’s gonna be amazing. This is one of those dishes that is the epitome of comfort food. It’s easy on the wallet and it comes together in less than half an hour.

Why You’ll Love This

This is one of those dishes that is the epitome of comfort food. It’s easy on the wallet and it comes together in less than half an hour. What we’re making from scratch is gonna be better. Not only is it super easy and you saw how fast it was to make, but I think it is elegant enough for company, but kid-friendly enough that everyone is gonna be happy. And did I mention it’s pretty cheap to make?

Ingredients

• onion
• mushrooms
• beef (about a pound and a quarter to a pound and a half top sirloin, or ground beef)
• salt
• pepper
• garlic powder
• olive oil
• about two tablespoons butter
• flour
• tomato paste
• beef grill
• a little bit of Dijon mustard
• pasta
• a couple teaspoons of Worcestershire sauce
• sour cream

Instructions

1. Slice the onion really thinly.
2. For the mushrooms, you can pop the stem out or you can leave it on.
3. Brush the top of mushrooms with a little bit of paper towel just to clean it.
4. Thinly slice the beef.
5. Lay the beef out on a single layer and just sprinkle it with a little salt and pepper.
6. Add a little garlic powder.
7. Get a pot ready to boil for your noodles.
8. Brown your beef.
9. Get it, you know, kind of seared on both sides.
10. Do this in two stages.
11. Get your skillet hot.
12. Add in a couple teaspoons of olive oil.
13. Make sure it’s really hot so that we get color.
14. In with half our beef.
15. Each batch will take about two minutes.
16. Saute our onions and our mushrooms.
17. Switch to butter.
18. About two tablespoons of butter goes in.
19. Get your onions going for about two minutes before you add your mushrooms.
20. Add in about a half a teaspoon of salt to help release the juices.
21. Once our veggies are tender, create the sauce in the pan.
22. Sprinkle a little flour over the vegetables.
23. Cook that a minute.
24. Add a little bit of tomato paste.
25. In goes our beef grill.
26. As you stir, scrape the bottom of the pan and just clean it up.
27. Add a little bit of Dijon mustard.
28. Add a little bit of salt and your pasta.
29. You want your sauce to come up to a simmer.
30. Give it a taste.
31. Finally, add in a couple teaspoons of Worcestershire sauce.
32. Add your beef back to the sauce.
33. Once everything has come together, add in our sour cream.
34. Temper your sour cream, meaning you wanna kind of warm it up.
35. Take a little bit of that warm sauce to your sour cream and then add it to the sauce. Or you can just carefully stir quickly.
36. Drain my pasta and serve it up.
37. Toss the noodles in a little bit of butter first before topping it with the delicious sauce.

Cooking Tips

You can also save time and just buy pre-sliced mushrooms.

A lot of versions call for a higher quality beef and that’s because this is so quick cooking that we want the beef to be nice and tender. It doesn’t have to be beef tenderloin. Okay, or a ribeye. Those are great choices. I’m using today just a top sirloin. Another thing that is totally okay is to use ground beef. That’s gonna make the process really easy. Sometimes it’s a little more kid-friendly and a little more budget-friendly.

You don’t want the beef to steam. We do wanna develop the color because that’s also going to add richness. To our sauce later.

I like to get my onions going for about two minutes before I add my mushrooms. And the juices from the onions are gonna help release the flavor that’s stuck to the bottom. Adding in about a half a teaspoon of salt to help release the juices.

Sprinkle a little flour over the vegetables. That’s gonna help us thicken. We’ll cook that a minute and then we’re going to add a little bit of tomato paste. That’s gonna help release the flavor from the bottom of the pan. It’s also gonna add another layer of flavor.

As you stir, you wanna scrape the bottom of the pan and just clean it up. It should all lift off very easily.

You want your sauce to come up to a simmer. Then you can just see how thick it’s gonna be. If you need to add a little more stock, you can. You also wanna give it a taste because we’ve already seasoned our beef and that added a lot of flavor in here, so you might not need that much salt, especially if you’re using a salted broth or stock.

Sometimes it’s a good idea to temper your sour cream, meaning you wanna kind of warm it up. So sometimes I can take a little bit of that warm sauce to your sour cream and then add it to the sauce. Or you can just carefully stir quickly. The main thing to note, once you add your sour cream, you don’t want this coming to a roaring boil because the sour cream’s just gonna separate and break all over the sauce.

Serving Suggestions

Drain my pasta and serve it up. I love to toss the noodles in a little bit of butter first before topping it with the delicious sauce.

It’s just one of those things. When you make it, you’re like, why don’t I do this more often? Not only is it super easy and you saw how fast it was to make, but I think it is elegant enough for company, but kid-friendly enough that everyone is gonna be happy.