The simplest recipe for beef stroganoff with real ingredients. Tender beef smothered in a tangy sour-cream sauce with mushrooms and onions. It pairs well over a plate of egg noodles or brown rice.
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This recipe for beef stroganoff saves time by using pre-cut thinly sliced ribeye steak. The same stuff you would use for philly cheesesteak sandwiches. Pre-cut beef requires no time for cutting, and cooks very quick while remaining tender and flavorful.
Here is what you will need:
- 4 tbsp Butter
- 1 Small Onion, finely chopped
- 12 oz. Pre-cut Thinly Sliced Ribeye Steak
- 8 oz. Mushrooms, sliced
- 1 tbsp Worcestershire Sauce
- 1/2 tsp Garlic Powder
- 1 cup Sour Cream
- 1 tbsp Flour
- Salt and Pepper
- 1 cup low sodium Beef Broth
- Fresh Parsley
Optional, for garnish
Recipe and Instructions
Melt 2 tablespoons of butter in a large skillet. Add the chopped onion and cook until transparent.
Remove the onion from the pan and set aside.
On medium-high, cook the beef until brown.
Remove the beef and set aside along with the onions.
Add the remaining 2 tablespoons of butter to the skillet. After the butter has melted, add the sliced mushrooms, the garlic powder and worcestershire sauce. Cook for 5 minutes.
Add in the flour and cook for 1 minute. Next, whisk in the sour-cream and broth. Continue to stir until fully incorporated. Simmer for 3 minutes, then return the beef and onions to the pan. Heat through.
Serve over brown rice or egg-noodles and enjoy!
Easy Beef Stroganoff
Ingredients
- 4 tbsp Butter
- 1 small Onion chopped
- 12 oz. Ribeye Steak thinly sliced
- 8 oz. Mushrooms sliced
- 1/2 tsp Garlic Powder
- 1 tbsp Worcestershire Sauce
- 1 tbsp Flour
- 1 cup Sour Cream
- 1 cup Beef Broth low sodium
- Salt to taste
- Black Pepper to taste
Instructions
- In a large skillet, melt 2 tbsp of butter. Add the chopped onion and cook until transparent.
- Remove the onion from the skillet and set aside.
- On medium-high, cook the beef until brown. Remove the beef from the skillet and set aside with the onions.
- Add the remaining 2 tbsp of butter to the skillet. Add the sliced mushrooms, garlic powder, and worcestershire sauce. Cook for 5 minutes.
- Add in the flour and cook for 1 minute. Whisk in the sour-cream and broth. Continue to stir until fully incorporated. Simmer for 3 minutes, then return the beef and onions to the pan. Heat through. Add salt and pepper.
- Serve over egg noodles or brown rice.
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