Description
Moving forward to the next topic, this recipe offers a quick method for making beef stroganoff. It is perfect for busy weeknights. This version simplifies the process. This allows you to have a delicious meal in less time. Here’s what you need and how to make it.
Ingredients
- 1 lb (450g) beef sirloin or tenderloin, thinly sliced
- 1 tbsp olive oil
- 1 tbsp butter
- ½ onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced
- 1 tbsp flour (or cornstarch for gluten-free option)
- 1 cup beef broth
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- ½ cup sour cream
- Salt & black pepper (to taste)
- 1 tbsp fresh parsley, chopped (for garnish)
- Cooked egg noodles or rice, for serving
Instructions
- Cook the Beef:
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced beef, season with salt & pepper, and cook for 2-3 minutes per side until browned.
- Remove from pan and set aside.
- Sauté Aromatics & Mushrooms:
- In the same pan, melt butter and add onions. Sauté for 2 minutes until soft.
- Add garlic and mushrooms, cooking for another 3-4 minutes until mushrooms are tender.
- Make the Sauce:
- Sprinkle flour over the mushrooms, stirring to coat.
- Gradually add beef broth, stirring constantly to avoid lumps.
- Stir in Dijon mustard and Worcestershire sauce.
- Simmer & Finish:
- Reduce heat to low and stir in sour cream until smooth.
- Return the cooked beef to the pan and let simmer for 5 minutes. Adjust seasoning as needed.
- Serve:
- Spoon over egg noodles or rice and garnish with fresh parsley.
Notes
Tips for Perfect Stroganoff Sauce
Advancing to the next topic, achieving a perfect beef stroganoff sauce requires careful attention to detail. This section offers key tips. These tips will help you get the right consistency. They will also help with balancing the flavors. These steps will elevate your cooking skills.
Proper Cooking Techniques
The way you cook the sauce has a big impact on the final result. Use these tips for best results.
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Low Heat: Always cook on low to medium heat. High heat can lead to burning. It can also cause the sauce to curdle.
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Slow Addition of Liquids: Always add liquids slowly. Whisk constantly to prevent lumps.
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Avoiding Boiling: Don’t let the sauce boil after adding sour cream. It can cause separation.
Adjusting Seasoning
The seasoning is just as important as the other ingredients. Adjusting the taste as you cook will help.
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Taste as You Go: Always taste the sauce while cooking. Make adjustments as needed.
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Salt and Pepper: Add salt and pepper gradually. You can always add more, but you can’t remove it.
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Flavor Enhancers: Adjust Dijon mustard or Worcestershire sauce to your preference. Add more if needed.
Preventing the Sauce From Curdling
Curdling can make a sauce unappetizing. It can also ruin the texture. Use these tips to help prevent it.
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Low Temperature: Make sure the heat is on low after adding sour cream.
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Don’t Boil: Never let the sauce come to a boil after adding dairy.
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Room Temperature Sour Cream: Adding sour cream at room temperature can help prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian, European
Nutrition
- Serving Size: 1 plate (~1.5 cups Stroganoff + noodles/rice)
- Calories: ~450 kcal
- Sugar: ~4g
- Sodium: ~500mg
- Fat: ~22g
- Saturated Fat: ~9g
- Unsaturated Fat: ~12g
- Trans Fat: ~0g
- Carbohydrates: ~30g
- Fiber: ~3g
- Protein: ~32g
- Cholesterol: ~90mg
Keywords: Beef Stroganoff, quick dinner, creamy beef pasta, one-pan meal