This beef stroganoff is a classic, comforting dish that's perfect for a quick and easy family dinner. It combines tender beef and mushrooms in a creamy sour cream sauce, served over egg noodles. This recipe is delicious, versatile, and quick to prepare, making it ideal for busy evenings.
3cupspasta(3 cups dry egg noodles - cooked, drained and rinsed)
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Instructions
Slice 1 lb flank steak. Preheat a large skillet with vegetable oil to medium-high heat.
Place sliced beef in a bowl, coat it with 1 cup all-purpose flour, and then add it to the heated 2 tablespoon vegetable oil in your skillet. Add seasoning: ½ teaspoon each, salt & pepper, ½ teaspoon paprika, and ½ teaspoon onion powder. Cook until meat slices are browned around the edges.
While the meat is cooking, heat 1 cup water with 2 cubes beef bullion in the microwave for 2 minutes, stir, and then heat an additional 1 minute. Stir again, then add to the skillet once the meat slices are ready. Add 1 tablespoon Worcestershire sauce and stir to combine.
Bring gravy to a boil, then reduce heat to low and simmer.
Add 1 cup mushrooms and cook for 8-10 minutes.
Remove from heat when gravy is slightly thickened, and add 16 oz sour cream. Stir in sour cream until evenly distributed throughout the cream sauce.
Serve beef stroganoff immediately combined with 3 cups pasta or atop your cooked (and buttered, optional) noodles. Garnish with chopped parsley, if desired.
Notes
If your sauce is too thin after adding the sour cream, remove it from the burner completely and allow to sit for 5-10 minutes to thicken.
My family and I like stroganoff with a strong Worcestershire sauce flavor, however, when making this recipe for the first time you can start with less and add more after combining the sour cream as needed.
Different brands of Worcestershire sauce will yield different flavor results (ie. Heinz is sweeter than Lea & Perrins). Lea & Perrins is also stronger flavored, so be sure to start with even less.