Stir in the sour cream, parsley and additional salt and pepper to taste. We used a marbled, tender piece of ribeye as the star of this comfort food classic. Also great for dinner parties too! Pour off any fat. While the noodles are cooking, season the beef with salt and pepper. Reheat on the stove top and stir in sour cream once reheated. Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute. Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Bite-size strips of tender steak and bits of mushrooms simmer in a thick sour cream sauce that coats every bite. Served over a bed of buttery egg noodles, it’s a fast, filling, and no-fuss family meal. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes. Beef and mushrooms are always a great match, and this recipe for classic Beef Stroganoff shows off exactly why. Will be a staple on our menu!!! Heat a large non-stick skillet over medium-high heat. Your email address will not be published. Season to taste. Sprinkle the flour over the vegetables and stir until incorporated. Drain any excess grease. Kosher salt and freshly ground black pepper. This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients. medium onion, chopped (about 1/2 cup), 1 Add a packet of lipton beefy onion soup mix. tablespoon sour cream or plain yogurt. Surprisingly delicious! Stir in the garlic and cook until fragrant, about 1 minute. Pour in the beef broth and stir until smooth. To manage your email preferences, click here, 1 Your email address will not be published. As I like my noodles swimming in sauce, I doubled the sauce recipe. Add the homemade or canned cream of mushroom soup and beef broth and cook over medium heat, stirring occasionally, allowing the mixture to bubble and simmer, about 3-4 minutes. Then I added the beef. Add the beef and cook until well browned, stirring often. Any recipe is a general guideline, what it tastes like when it gets served is on the person that prepares it. Remove the beef from the skillet. Sprinkle with fresh parsley, if desired. Recipes, meal planning ideas and more. For screen reader problems with this website, please call 1-844-995-5545. Cook and drain the noodles according to the package directions. Beef and mushrooms are always a great match, and this recipe for classic Beef Stroganoff shows off exactly why. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Stir in the sour cream. © 2020 Discovery or its subsidiaries and affiliates. can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup, 1 Nutrition information does not include the egg noodles. Add the onion to the skillet and cook until lightly browned. Add sliced mushrooms and cook until the mushrooms are browned and slightly soft and the meat is cooked through. Sign up for the Recipe of the Day Newsletter Privacy Policy. 1 pound ribeye steak, trimmed of excess fat and cut into 2-by-1/2-inch strips, Kosher salt and freshly ground black pepper, 8 ounces white button mushrooms, quartered, 7 ounces shiitakes, caps sliced (stems removed and discarded), 1/2 cup fresh flat-leaf parsley leaves, chopped, 1 tablespoon chopped chives, plus more for serving. Sprinkle with more chives, if desired. Delivered from our family to yours. Copyright 2020 Television Food Network, G.P. To freeze stroganoff, make the sauce up until the last step of adding the sour cream. All rights reserved. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Served over a bed of buttery egg noodles, it’s a fast, filling, and no-fuss family meal. Allow the sauce to cool completely, then store in a freezer safe container for 2-3 months. I’m Lauren, a mom of four and lover of good food. Just add your favorite vegetable side. Make this at least once month. Serve over cooked egg noodles or hot, cooked rice. Divide the noodles between 4 bowls and top with the sauce and beef. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. All rights reserved. To manage your email preferences, click here. Bite-size strips of tender steak and bits of mushrooms simmer in a thick sour cream sauce that coats every bite. Required fields are marked *, Copyright © 2010-2020 | Contact Me | Privacy Policy. […] Heat the vegetable oil in a large skillet over medium-high heat. pound boneless beef sirloin steak, 1 I also used yogurt instead of sour cream, perfect consistency and creamy. The Best Way to Build a Holiday Cheese Board, Sunday Rib-Eye Steaks with Blue Cheese Butter, Mushrooms and Sherry. It makes its so good!!! Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. Welcome! One Pan Meals30 Comments. Reduce the heat to medium and simmer until evaporated, about 5 minutes. Deselect All. Reduce the heat to medium. Heat the oil in a 12-inch skillet over medium-high heat. Excellent!!! It was awful. No flavor with a bland taste. Bring a large pot of salted water to a boil. Somtimes I will add fresh mushrooms. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Serve the beef mixture over the noodles. Transfer the beef to a bowl and return the skillet to the stovetop on medium-high. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). 2 tablespoons vegetable oil 1 pound ribeye steak, trimmed of excess fat and cut into 2-by-1/2-inch strips. After making the sauce, I tasted it before adding the beef & sour cream to see if any seasoning adjustments were needed for my taste ... added some onion powder and garlic powder, fresh ground black pepper, & salted to taste.