Description
This easy beef stroganoff recipe features tender strips of beef round quickly browned and simmered with sautéed onions and mushrooms in a rich beef gravy finished with creamy sour cream. Perfect for a comforting weeknight dinner, it cooks in just 30 minutes and pairs wonderfully with egg noodles or rice.
Ingredients
Scale
Beef and Coating
- 1 ½ pounds beef round, cut into thin strips
- 4 tablespoons flour (plus 1-2 extra tablespoons for thicker sauce, optional)
Cooking Ingredients
- 2 tablespoons butter
- 1 medium onion, finely diced (about 1 cup)
- ½ pound mushrooms, thinly sliced
- 1 (10 oz) can beef broth
- ½ cup water or more as needed
- ½ teaspoon salt
- 1 (8 oz) container sour cream (full fat recommended)
Instructions
- Prep beef: Toss the 1 ½ pounds of thinly sliced beef round in 4 tablespoons of flour, adding an extra 1-2 tablespoons if you want a thicker sauce. This coating helps brown the meat and thickens the sauce.
- Brown beef: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Brown the beef strips for 30-60 seconds per side, working in batches to avoid overcrowding the pan and ensure a nice sear. Remove browned beef to a plate and tent with foil to keep warm.
- Sauté vegetables: In the same skillet, add the finely diced onion and thinly sliced mushrooms. Sauté until softened, adding more butter if needed, but avoid drowning the vegetables.
- Deglaze pan: Pour the beef broth into the skillet, scraping up any browned bits from the bottom. Let it simmer until thickened into a gravy-like consistency. Add up to ½ cup water or more broth as needed to reach your preferred sauce thickness. Season with ½ teaspoon salt or adjust to taste.
- Finish sauce: Return the browned beef to the skillet and warm through in the gravy. Temper the sour cream with a small amount of the hot sauce by stirring it in, then quickly incorporate it into the skillet sauce. Avoid boiling after adding sour cream to prevent curdling. Serve immediately with your favorite sides.
Notes
- Beef: Use beef round for tender, quick cooking. Chicken breast cut into strips is a good substitute.
- Mushrooms: Mushrooms can be omitted if you prefer.
- Broth: Chicken broth can replace beef broth with added Worcestershire or soy sauce for flavor and color.
- Sour cream: Full fat sour cream works best to avoid curdling in hot sauce.
- Cooking tips: Brown beef in batches to prevent sogginess; do not overcook the beef to keep it tender.
- Thicker sauce option: Add a cornstarch slurry (1-2 tsp cornstarch mixed with 1-2 tbsp cold water) and simmer gently until thickened.
- Freezing: Not recommended due to texture changes in meat and sour cream sauce when reheated.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 360
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
