Traditional Beef Stroganoff With Top Round

Scott Phillips

Servings: 4-6

This classic stroganoff recipe features thin slices of sautéed beef with mushrooms and onions in a sour foam sauce, all served over buttery egg noodles. It'south a rich still homey meal that comes together apace enough to make fifty-fifty on a weeknight.

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Ingredients

• Kosher salt
• one-1/2 lb. beef top round or shell steak, sliced ane/four inch thick, slices cut crosswise into 1-inch pieces
• Freshly ground blackness pepper
• 2 Tbs. canola oil
• 3 Tbs. unsalted butter
• 10 oz. white push mushrooms, cutting into 1/iv-inch-thick slices (iv cups)
• 1 cup finely chopped yellow onion (most half a medium onion)
• 1 Tbs. all-purpose flour
• ane loving cup lower-salt beefiness broth
• 1 cup total-fat sour cream, at room temperature
• 1 12-oz. packet wide egg noodles
• ane Tbs. thinly sliced fresh chives

• Calories (kcal) : 510
• Fat Calories (kcal): 220
• Fatty (m): 25
• Saturated Fat (chiliad): ten
• Polyunsaturated Fatty (thou): 3
• Monounsaturated Fat (thou): nine
• Cholesterol (mg): 120
• Sodium (mg): 500
• Carbohydrates (one thousand): 41
• Fiber (grand): 3
• Protein (g): 31

Training

• Bring a large pot of well-salted h2o to a eddy over high heat.
• Flavour the beef with 1 tsp. salt and 3/iv tsp. pepper. Heat 2 tsp. of the oil in a 12-inch skillet over medium-high heat until very hot. Add together half of the beefiness and cook, stirring oft, until the meat is just browned, almost 1 infinitesimal; do not overcook. Transfer to a plate and repeat with 2 tsp. of the oil and the remaining beef.
• Remove the skillet from the heat. Add together ane Tbs. of the butter and the remaining two tsp. oil to the skillet and stir until the butter melts. Put the skillet over medium heat and add the mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid, well-nigh 5 minutes. Add together the onions and cook, stirring occasionally, until the liquid has evaporated and the onions are beginning to soften, about iii minutes more.
• Sprinkle the mushroom mixture with the flour and stir for 15 seconds. Stir in the broth and bring to a simmer, scraping up whatsoever browned $.25 in the skillet with a wooden spoon. Add the sour cream and whisk until the sauce is smooth. Add the beef and any juices from the plate to the skillet. Melt, stirring often, until the sauce is barely simmering. Flavour to taste with salt and pepper.
• Meanwhile, cook the noodles according to the package directions in the boiling h2o until barely tender. Drain and return to the pot. Off the heat, add together the remaining 2 Tbs. butter and stir to cook. Flavor to taste with salt and pepper.
• Serve the beef Stroganoff over the noodles, sprinkled with the chives.

Tip

Use reduced-fat sour cream at your own risk; it will likely curdle.

(17 ratings) Read Reviews

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Reviews (twenty reviews)

• 

  JudyHK | 12/30/2020

  I fabricated this last night and information technology was delicious! My husband and I agreed it was the best Stroganoff we've e'er had (we grew upward in the 50s-60s where it was a regular dinner item). I cut back quantities to accommodate two and I used leftover beef tenderloin from Christmas 24-hour interval. I too added about 1/3 cup of leftover porcini sauce that accompanied original tenderloin. It really added a wonderful richness to the overall dish. I will make this again and will to add some umami using Portabello shrooms and/or Worcester sauce. It all comes together quickly with some pre-prep. I recommend.

• 

  Krispie | 12/07/2019

  This was solid. I did add goth garlic and Worcestershire as some of the reviewer recommended. And I kept the mushrooms quartered, no smaller. Information technology was fantabulous and inhaled past my family.

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Source: https://www.finecooking.com/recipe/classic-beef-stroganoff