Beef Stroganoff Recipe Cream of Chicken Soup Sirloin Tips

Nutrition Facts (per serving)
536	Calories
35g	Fat
5g	Carbs
47g	Protein

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Nutrition Facts
Servings: 4
Amount per serving
Calories	536
% Daily Value*
Full Fat 35g	45%
Saturated Fat 15g	73%
Cholesterol 178mg	59%
Sodium 538mg	23%
Full Carbohydrate 5g	2%
Dietary Fiber 1g	2%
Total Sugars 2g
Poly peptide 47g
Vitamin C 3mg	13%
Calcium 57mg	four%
Iron 3mg	18%
Potassium 650mg	fourteen%
*The % Daily Value (DV) tells yous how much a food in a food serving contributes to a daily nutrition. 2,000 calories a twenty-four hours is used for full general diet advice.

(Diet information is calculated using an ingredient database and should be considered an gauge.)

Beef stroganoff is a Russian recipe that originated in the 1800s and has stood the exam of time, becoming a standard American comfort food. This version maintains all the archetype flavors of the traditional dish, combining lean beef and onions with a creamy sauce made of a roux, beef broth, and sour foam. A sprinkling of fresh chopped parsley adds color and flavor to the finished dish.

Serve this delicious beef stroganoff over hot buttered noodles, rice, or potatoes, or even divide buttered biscuits. Add a basic tossed salad or side vegetable for a tasty, satisfying meal.

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"Classic, creamy, rich beef stroganoff is comfort nutrient at its best. This recipe is streamlined to be quick and easy. Served on elevation of a tangle of buttery noodles for a satisfying meal." —Diana Andrews

• 1 1/2 pounds lean beef (top sirloin or like)

• 1 teaspoon kosher common salt

• ane teaspoon ground black pepper

• 2 tablespoons unsalted butter, divided

• one tablespoon all-purpose flour

• one loving cup beef stock, preferably unsalted or low sodium

• 1 tablespoon extra-virgin olive oil

• i medium onion, sliced ane/four-inch-thick lengthwise

• 3 tablespoons sour cream, at room temperature

• 1 tablespoon finely chopped fresh parsley, garnish

For Serving:

• Hot buttered noodles, optional

1. Gather the ingredients.

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2. Pat the meat dry with paper towels. Cutting the beef against the grain into 2-inch strips almost 1/2 inch thick. Sprinkle the meat with the salt and pepper and set aside.

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3. Cook i tablespoon of the butter in a medium bucket over medium heat.

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4. Blend in the flour and melt, stirring constantly, for ii minutes.

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5. Gradually pour in the beef stock, stirring and cooking until thickened and smoothen.

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6. In a large skillet, oestrus the olive oil and the remaining tablespoon of butter over medium heat until it shimmers. Add together the sliced onion and cook, stirring frequently until the onion is tender and translucent, about 4 minutes.

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7. Push the onion to ane side of the skillet. Add together the meat in batches and sear until light dark-brown on both sides. Once done, push button the seared meat into the onion to make room for the side by side batch.

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8. In one case all of the beef is browned, add the beef and onion to the thickened sauce. Cover and cook on depression, stirring occasionally, well-nigh 10 minutes.

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9. Take a tablespoon or two of the hot sauce and add to the sour cream; mix well. This is called tempering and prevents the sour cream from curdling.

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10. Stir the sour cream into the sauce and oestrus through only do non boil.

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11. Accommodate the beefiness stroganoff on a platter over buttered noodles, if desired, and garnish with the fresh chopped parsley.

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12. Savor.

What'due south the Best Beef for Stroganoff?

This recipe calls for top sirloin, which is a tender cutting of meat. Considering the beefiness isn't cooked for likewise long in this recipe, the beef shouldn't be a cutting that is tough or requires a long, tedious cooking fourth dimension. If you lot cannot find summit sirloin, yous can employ boneless rib-middle steak, filet mignon tips, or beef tenderloin. (Tenderloin is pricey, just it is excellent in stroganoff.) If you happen to use a tougher cut of beef, just take note that it will need more simmering time simply be mindful to non overcook.

Recipe Variations

• Add 4 to vi ounces of sliced fresh mushrooms and 1 actress tablespoon of butter or olive oil to the skillet along with the sliced onion.
• Sauté 1 clove of finely minced garlic for virtually 2 minutes; add together to the beef and sauce mixture. Alternatively, add about 1/ii teaspoon of garlic pulverisation to the sauce mixture.
• For an actress saucy stroganoff, increase the flour to ii tablespoons and increase the beef broth to i ane/two cups. Double the sour cream to six tablespoons.
• Instead of parsley, garnish the stroganoff with thinly sliced fresh chives or green onion tops.
• For those with lactose issues, make dairy-costless beef stroganoff.

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Source: https://www.thespruceeats.com/classic-beef-stroganoff-3051443

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