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Easy Beef Stroganoff with Mushrooms recipe 

Beef stroganoff is one of my all time favorite comfort meals. The richness of the sauce combined with tender beef, mushrooms and pasta (who doesn’t love pasta!) This recipe is an easy dinner recipe 

Easy Beef Stroganoff with Mushrooms Dinner Recipe

Easy Beef Stroganoff with Mushrooms

Prep time: 10 minutes   Cook time: 30 minutes 

Serves 4 

Ingredients

  • 1 lb. wide egg noodles
  • 6 Tbsp butter, divided
  • 1 lb. stew meat
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 yellow onion diced
  • 4 cloves garlic, minced
  • 1 lb. mushrooms. sliced
  • 1/2 cup dry white wine (or you can substitute with beef stock)
  • 1 1/2 cups beef stock
  • 1 TB Worcestershire sauce
  • 3 TB flour
  • 1/2 cup sour cream
  • Minced parsley

Directions

  1. Cook egg noodles and follow the package directions, until al-dente.
  2. Melt 2 TB butter in a large skillet over medium-high heat. Add the steak cubes in a single layer, seasoned with salt and pepper, and let cook for about 3-5 minutes to get a good sear. Turn the cubes, and cook on the other side until browned, about another 3 minutes. Then remove cubes from skillet with a slotted spoon, and transfer to a separate plate. Set aside for later. Be sure not to overcrowd your skillet. If you need to, cook your meat in 2 batches.
  3. Add the remaining 2 TB. butter. Add the onions and saute about 3 minutes. Add garlic and mushrooms, and stir. Continue sauteeing for an additional 5-7 minutes, or until the mushrooms are browned and the onions are soft and translucent. Add the white wine, and deglaze the pan by using your wooden spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook for an additional 3-5 minutes.
  4. In a separate bowl, whisk together the beef stock, worcestershire sauce and flour. Pour this beef stock mixture into the pan, and stir to combine.
  5. Let the beef stock mixture simmer for 5 minutes, stirring occasionally. Then stir in the sour cream until combined, and then slide the cooked meat back in. Season with additional salt and pepper if needed.
  6. Toss egg noodles with remaining 2 TB. butter and minced parsley. Ladle your beef stroganoff over the top of the noodles and sprinkle with additional parsley.

Sara    http://cookwith5kids.com    Let’s get connected!   Facebook  Twitter   Instagram  Pinterest   Youtube

Easy Beef Stroganoff with Mushrooms
Serves 4
A classic comfort food that's perfect for family dinner any night of the week.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 lb. wide egg noodles
  2. 6 Tbsp butter, divided
  3. 1 lb. stew meat
  4. 1/2 tsp salt
  5. 1/4 tsp pepper
  6. 1 yellow onion diced
  7. 4 cloves garlic, minced
  8. 1 lb. mushrooms. sliced
  9. 1/2 cup dry white wine (or you can substitute with beef stock)
  10. 1 1/2 cups beef stock
  11. 1 TB Worcestershire sauce
  12. 3 TB flour
  13. 1/2 cup sour cream
  14. Minced parsley
Instructions
  1. Cook egg noodles and follow the package directions, until al-dente.
  2. Melt 2 TB butter in a large skillet over medium-high heat. Add the steak cubes in a single layer, seasoned with salt and pepper, and let cook for about 3-5 minutes to get a good sear. Turn the cubes, and cook on the other side until browned, about another 3 minutes. Then remove cubes from skillet with a slotted spoon, and transfer to a separate plate. Set aside for later. Be sure not to overcrowd your skillet. If you need to, cook your meat in 2 batches.
  3. Add the remaining 2 TB. butter. Add the onions and saute about 3 minutes. Add garlic and mushrooms, and stir. Continue sauteeing for an additional 5-7 minutes, or until the mushrooms are browned and the onions are soft and translucent. Add the white wine, and deglaze the pan by using your wooden spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook for an additional 3-5 minutes.
  4. In a separate bowl, whisk together the beef stock, worcestershire sauce and flour. Pour this beef stock mixture into the pan, and stir to combine.
  5. Let the beef stock mixture simmer for 5 minutes, stirring occasionally. Then stir in the sour cream until combined, and then slide the cooked meat back in. Season with additional salt and pepper if needed.
  6. Toss egg noodles with remaining 2 TB. butter and minced parsley. Ladle your beef stroganoff over the top of the noodles and sprinkle with additional parsley.
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For moms, quick and easy dinner recipes, beef dinner ideas, comfort food recipes, family dinner recipes 

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