Beef Stragonoff Made With Sour Cream

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*
Total Fat 35g	45%
Saturated Fat 15g	73%
Cholesterol 178mg	59%
Sodium 538mg	23%
Total Carbohydrate 5g	2%
Dietary Fiber 1g	2%
Full Sugars 2g
Protein 47g
Vitamin C 3mg	13%
Calcium 57mg	four%
Iron 3mg	18%
Potassium 650mg	xiv%
*The % Daily Value (DV) tells y'all how much a nutrient in a food serving contributes to a daily nutrition. 2,000 calories a solar day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Beef stroganoff is a Russian recipe that originated in the 1800s and has stood the test of time, becoming a standard American comfort food. This version maintains all the classic flavors of the traditional dish, combining lean beef and onions with a creamy sauce made of a roux, beef broth, and sour cream. 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 fifty-fifty dissever buttered biscuits. Add a basic tossed salad or side vegetable for a tasty, satisfying meal.

Click Play to Encounter This Archetype Creamy Beefiness Stroganoff Recipe Come Together

"Classic, creamy, rich beefiness stroganoff is comfort food at its all-time. This recipe is streamlined to be quick and like shooting fish in a barrel. Served on pinnacle of a tangle of buttery noodles for a satisfying meal." —Diana Andrews

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

• 1 teaspoon kosher salt

• 1 teaspoon ground blackness pepper

• 2 tablespoons unsalted butter, divided

• 1 tablespoon all-purpose flour

• ane loving cup beef stock, preferably unsalted or depression sodium

• 1 tablespoon extra-virgin olive oil

• 1 medium onion, sliced 1/four-inch-thick lengthwise

• iii 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. Cut the beef against the grain into 2-inch strips about 1/ii inch thick. Sprinkle the meat with the salt and pepper and set aside.

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3. Cook 1 tablespoon of the butter in a medium saucepan over medium heat.

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

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5. Gradually pour in the beefiness stock, stirring and cooking until thickened and smooth.

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6. In a large skillet, heat the olive oil and the remaining tablespoon of butter over medium rut until it shimmers. Add the sliced onion and melt, stirring often until the onion is tender and translucent, nigh four minutes.

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

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8. In one case all of the beefiness is browned, add together the beef and onion to the thickened sauce. Cover and cook on low, stirring occasionally, about ten 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 foam from curdling.

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10. Stir the sour cream into the sauce and estrus through but do non boil.

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

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12. Savor.

What's the Best Beefiness for Stroganoff?

This recipe calls for top sirloin, which is a tender cutting of meat. Because the beefiness isn't cooked for as well long in this recipe, the beef shouldn't be a cut that is tough or requires a long, slow cooking fourth dimension. If y'all cannot find top sirloin, you can utilize boneless rib-eye steak, filet mignon tips, or beefiness tenderloin. (Tenderloin is pricey, but it is fantabulous in stroganoff.) If you happen to use a tougher cut of beefiness, just take note that it will need more simmering time but be mindful to non overcook.

Recipe Variations

• Add together iv to vi ounces of sliced fresh mushrooms and 1 extra tablespoon of butter or olive oil to the skillet along with the sliced onion.
• Sauté one clove of finely minced garlic for about 2 minutes; add to the beef and sauce mixture. Alternatively, add nigh ane/two teaspoon of garlic powder to the sauce mixture.
• For an extra saucy stroganoff, increase the flour to ii tablespoons and increase the beef broth to 1 ane/2 cups. Double the sour cream to 6 tablespoons.
• Instead of parsley, garnish the stroganoff with thinly sliced fresh chives or dark-green onion tops.
• For those with lactose issues, make dairy-free beef stroganoff.

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

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