What’s not to like about Beef Stroganoff ? It’s a timeless dish that won’t break the budget and is easy to prepare. When I got a hankerin’ for it yesterday I did an internet search and was surprised by all the variations.
If you are on a low-carb diet but are hankerin’ for something pasta-y and this dish sounds a bit too much, I suggest trying my low-carb spaghetti carbonara recipe.
In case you are curious — the Stroganoff (or Stroganov) family in 18th century Russia is mainly associated with the popular beef dish which bears its name. The dish likely goes back to a much earlier peasant favorite, but is now usually attributed to the household of Count Pavel Stroganoff (1774-1817).
Beef Stoganoff Ingredients
- 1 1/2 pounds of beef sirloin steak, 1/2 inch thick
- 1 garlic clove, finely chopped
- 8 ounces fresh mushrooms, sliced (2 1/2 cups)
- 2 medium onions, thinly sliced
- 1 1/2 cups Progresso™ beef flavored broth (from 32-ounce carton)
- 1/4 cup butter (I prefer Kerrygold unsalted Irish butter but suit yourself)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1 1/2 cups sour cream
- 1/4 cup all-purpose flour
- 3 cups hot cooked egg noodles
- Cut the beef across the grain into roughly 1 1/2×1/2-inch strips.
- Cook the mushrooms, onions, and garlic in butter using a 10-inch skillet over medium heat. Stir occasionally until the onions are tender. Then, remove from skillet.
- Cook the beef strips in the same skillet until they’re brown. Next, stir in 1 cup of the broth, the salt, and the Worcestershire sauce. Heat to boiling; reduce heat. Cover the skillet and simmer 15 minutes.
- Stir the remaining 1/2 cup of broth into the flour and stir into the beef mixture. Stir in the onion mixture and heat to just boiling, stirring constantly to maintain consistency. Boil and stir for 1 1/2 minutes and reduce heat. Finally, now stir in the sour cream. Heat until hot but do not boil it. Serve over noodles and enjoy.
So that’s all there is to making classic beef Stroganoff. Like most of the recipes that I enjoy, it is very adaptable; throw in any extra ingredients or condiments that you like (I’m fond of homemade habanero hot sauce). If you like this recipe, please share the link with your friends. Enjoy!
|Calories from fat: 295
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About the Author:
Kelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation and financial and energy trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.