Quick and easy beef stroganoff is the perfect weeknight meal. Tender steak in a creamy luscious mushroom gravy served with egg noodles. A homemade classic beef stroganoff recipe that will show up often on your dinner table.
This beef stroganoff with steak shows up often in my menu, it is the best. Creamy, easy to prepare and kid friendly with a homemade mushroom gravy done from scratch. A comforting meal of beef and mushrooms that everyone in my house like.
My kids love pastas, any type with almost any sauce- except pesto. It is always a pleasure to have a box of pasta in my pantry when the clock hits 2:00 pm and I still did not think of something to cook.
Bechamel Pasta is at the top recipes loved by my kids, followed by the Chicken tetrazzini. The bechamel pasta I like making in the weekend as it requires some work, and sometimes, when I want to serve it in the middle of the week, I prepare it over the course of two days.
I’ve made several variations of beef stroganoff before with ground meat, meatballs and chicken. But the beef steak one wins in my home of carnivorous. Boys and hubby prefer beef, but tender beef is hard to find or else very expensive.
Classical Beef Stroganoff is – as far as I know- usually made with round or rump beef cuts. These cuts are tough and needs longer time to cook. Stores in my area had a sale going on for about three weeks on different types of steak which allowed me to steal some flank steak and enjoy this wonderful tender meat cut.
Can you freeze beef stroganoff ?
Many people fear that sour cream might curdle after freezing the stroganoff, and others reported a yellow layer developed after freezing. To get myself out of this mess, I do not add sour cream to my stroganoff as I usually make a big batch and freeze leftovers for lunch during the week.
So let’s see it in details,
Cook pasta according to package directions and meanwhile, cook the steak in butter turning it once then remove to a plate and let it rest.
Reduce heat, add more butter to the pan and saute some garlic. Add mushrooms and cook until almost tender.
Sprinkle some flour on the mushrooms and cook for less than a minute. Add broth and milk then stir everything well together.
This trick is waaaaay easier than a) going to the store a buying a can of mushroom soup b) trying to mix the flour in the broth or milk then adding them to the pan.
Adjust seasonings and add the meat back into the pan.
Make sure to scrape the goodies, those dark beef dripping, off the pan while you are mixing the sauce. These give the sauce flavors that you do not want to miss.
Steaming hot, crazy tender, creamy butter dinner in less than 30 minutes. It is hard to believe how delicious it is with such a small amount of effort.
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- 4 Tablespoons unsalted butter divided.
- 1.5 - 2 pounds flank steak thinly sliced.
- 4 garlic cloves.
- 1 pound sliced mushrooms.
- 1/4 cup flour.
- 1.5 cups beef broth.
- 1.5 cups milk.
- 1 Tablespoon Worcestershire sauce.
- 1 12 oz Packet of wide egg noodles.
- Alt and pepper.
Cook noodles in water according to package directions.
In the mean time, in a pot over medium heat melt two tablespoons of butter then add the steak in single layer. Season with salt and pepper and cook on each side for about 2 minutes, work in batches if needed.
Transfer the meat to a plate and set aside.
Reduce heat and add the remaining butter, sauté garlic until fragrant for about 15 seconds then add mushrooms.
Cook mushrooms and garlic for about 4 more minutes until tender.
Sprinkle flour over the mushroom and cook for 2 more minutes, scrapping the bottom of the pan as you stir.
Pour in the beef broth, Worcestershire sauce and milk. Cook the sauce for about 5 minutes more on medium-low heat. Check the seasonings.
Add in the cooked beef and mix everything well for another minute.
Serve over cooked noodles.
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