Creamy Beef Stroganoff
Creamy beef stroganoff with browned beef, mushrooms, paprika, beef bouillon, sour cream, and wide egg noodles.
Equipment
- Heavy skillet
Ingredients
Ingredients
- 1 1/2 pounds stew meat or round steak cut into 1-inch cubes
- 1/4 cup butter
- 1 tablespoon flour
- 1 tablespoon paprika
- 1 pound fresh mushrooms cleaned and sliced or chopped
- 2 cups beef bouillon or beef broth
- 2 cups sour cream
- salt and pepper to taste
- wide egg noodles for serving
Instructions
Instructions
- Cut beef into 1-inch cubes if needed. Season with salt and pepper and let rest at least 30 minutes, or up to 2 hours.
- Heat a heavy skillet over high heat. Add butter and brown beef in a single layer for 2 minutes per side, working in batches if needed. Remove beef and set aside.
- Add mushrooms to the same pan and cook over medium-high heat until they release moisture and turn golden at the edges, about 5 to 6 minutes. Remove and set aside with beef.
- Sprinkle flour into the pan and stir into the remaining fat for about 30 seconds.
- Slowly pour in beef bouillon while stirring constantly. Add paprika and simmer 2 to 3 minutes, until slightly reduced and coating the back of a spoon.
- Return beef and mushrooms to the pan. Reduce heat to low and simmer gently for at least 30 minutes with the lid slightly ajar.
- Turn heat to the lowest setting. Stir in sour cream one spoonful at a time and do not let the sauce boil. Heat gently 2 to 3 minutes.
- Cook wide egg noodles according to package directions and serve stroganoff over the noodles.
Notes
Brown the beef in batches so it sears instead of steaming. Letting the seasoned beef rest before cooking improves flavor. Do not boil after adding sour cream or the sauce can turn grainy. Store sauce and noodles separately if making leftovers.
