Beef Stroganoff Recipe 2022 |How to make Beef Stroganoff at home full recipe | Where we can celebrate it at any occasion

Beef Stroganoff Recipe: Today I’m cooking this impressive but simple beef stroganoff.

Beef Stroganoff recipe

Welcome back to our kitchen where we show you how to make delicious family-friendly recipes. Beef stroganoff is a classic served with mushrooms and sour cream it makes a simple but delicious dinner.

We’re going to start by heating a tablespoon each of unsalted butter and oil over a medium to high heat in a frying pan.

We want to heat it until the butter starts to foam then we’re gonna add in a thickly sliced onion.

Cook the onion for five minutes until it starts to soften stirring often.

Add in 200 grams or seven ounces of baby chestnut mushrooms that have been thickly sliced and cook for a further three to four minutes stirring often until they’re lightly browned.

Transfer the contents the pan to a bowl then place the pan back over the heat and turn the heat up to high.

I’ve got 400 grams or 14 ounces of rib eye steak here that I’ve sliced into 1 centimeter slices and I’m gonna drizzle with a tablespoon of oil and a good pinch of salt and pepper.

Place the steak in the pan in a single layer and cook for about a minute or so until you start to see a crust forming on the edge of steak and then turn over and cook for a further 30 seconds try not to move the steak around too much.

Some people like to add a splash of brandy at this point but that’s totally optional I feel like it’s got enough flavor without it I’m also using a cast-iron pan and that helps to add a nice crust to the edges of the steak and that really adds to the flavor at the dish.

Add the onions and mushrooms back-to the pan and turn the pan down to a medium heat, add in a quarter of a teaspoon each of salt and pepper and stir everything together.

Pour in 240 mil or a cup of double heavy cream followed by 180 mil or 2/3 of a cup of sour cream.

Make sure you put the double cream in first as the lower fat content of the sour cream could cause it to split upon hitting the high heat of the pan.

Stir it all together and slowly heat through until hot and also until you see bubbles start to appear at the edge of the pan but you don’t want to bring it to a full boil then turn off the heat.

Sprinkle over a little parsley in paprika before serving.

There you go that’s my beef stroganoff a really quick and simple but tasty and impressive dinner I know Chris and I are gonna love it!

Another method for to make Beef Stroganoff Recipe at home

hi everyone it’s Jari of and today we are making classic beef stroganoff with tender strips of beef and mushrooms inan incredible creamy sauce.

This is an easy and excellent 30-minute dinner.

This recipe moves fast so you want to have all of your ingredients ready to go.

We’ll start with some quick prep thinly slice one pound of top sirloin steak and for best results use a high quality steak a boneless rib eye or beef tenderloin will also work well next thickly slice half a pound of white or brown mushrooms.

Beef Stronganoff in kadai process

Also finely chop half of a medium onion and it may seem like a lot of onion but it shrinks down and disappears into the sauce and for our last bit of prep.

Finely minced one large garlic clove.

It is time to fire up the stove place a large deep pan or dutch oven over medium-high heat.

Add two tablespoons of oil and once the oil is hot add the beef strips in a single layer search the beef without moving it around for about one minute per side or just until cooked through. In case you’re wondering i also have some out of control egg noodles boiling in the background to serve with the beef Stroganoff.

Just as soon as the beef is seared and no longer red remove it right away to a separate bowl and cover to keep warmth en sear the remaining beef.

It does take a couple extra minutes but it is best to sear in batches otherwise the beef can cool the pan down too quickly juice out and become chewy transfer the rest of the cooked beef to the bowl and cover to keep warm.

Melt in two tablespoons of butter then add the chopped onion and sliced mushrooms saute stirring occasionally for six to seven minutes or until all of the liquid is evaporated.

The onions and mushrooms are soft and lightly browned next add your minced garlic clove and saute another minute or until fragrant sprinkle the top with one tablespoon of flour.

Saute another minute stirring constantly pour in one cup of beef broth and stir scraping the bottom of the pan next add 3 4 cup of heavy whipping cream.

And bring everything to a simmer stirring a few tablespoons of the simmering sauce into your sour cream to temper ITSO it doesn’t curdle then add it to the pan.

While whisking constantly now stir in one tablespoon of Worcestershire half a teaspoon of Dijon mustard and season with half a teaspoon of salt and a quarter teaspoon of black pepper.

or season to taste bring the sauce back to a simmer and it should be creamy now add the cooked beef back to the pan along with any accumulated juices.

And bring it back just to a simmer or until the beef is heated through and once your egg noodles are cooked.

According to package instructions drain well and set them aside until you’re ready to serve.

Oh my goodness i’m so excited for this taste test oh yummy and while the stroganoff was cooking.

I made a batch of buttered egg noodles so those are ready for serving.

I am going to jump right into this and i love to serve stroganoff with a little bit of fresh chives because it adds that great pop of flavor and color.

It goes really well with this so just add a bunch of chopped chives wow lots of chives you can’t go ron all right okay.

Now i cannot wait any longer let’s serve up some pasta to start and this does pair really well with mashed potatoes or rice because it has that amazing gravy with it.

But i do love it over egg noodles lots of noodles okay.

All right at and then we want to get as much meat and mushrooms and sauce as possible.

Oh i’m telling you it’s really goodso saucy.

I love that and it does thicken up just a little bit more.

When it cools down and it is just perfect and now i’m really hungry. Here we goa little bit of everything hmm.

I tell you what this is seriously the best beef Stroganoff and it comes together so easy the beef is so tender.

The sauce is seasoned to perfection andi love the thick sliced mushrooms they’re just as meaty as the beef thisis such a treat and my kids they loved it.

And this always disappears fast.

Beef Stronganoff is ready to eat

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