Beef Stroganoff
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Entrees A classic savory beef stroganoff featuring tender round steak browned in butter, simmered with onions, garlic, and beef broth, and finished with a rich sour cream sauce. Perfect for serving over your favorite pasta or noodles for a comforting family dinner.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 45 mins | None | 4–6 Servings |
🔪 Key Equipment
- Skillet or heavy-bottomed pan
- Wooden spoon
- Measuring cups and spoons
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1½ lb | Round Steak | Cubed & Rolled in Flour |
| 2 Tbsp | Butter | Unsalted or salted |
| ½ cup | Onion | Chopped |
| 1 Clove | Garlic | Minced |
| To taste | Salt | As needed |
| To taste | Pepper | As needed |
| 1 Can | Beef Broth | Or 2 Bouillon Cubes dissolved in water |
| 1 cup | Sour Cream | Room temperature recommended |
Instructions
Step 1: Brown the Beef
- Melt the 2 Tbsp butter in a skillet over medium-high heat. Add the 1½ lb round steak (cubed and rolled in flour) and brown well on all sides until nicely seared and golden.
Step 2: Simmer the Sauce
- Add the ½ cup chopped onion, 1 clove minced garlic, salt, pepper, and 1 can beef broth or 2 bouillon cubes to the skillet. Bring the mixture to a gentle bubble, then cover and simmer until the meat is fork-tender.
Step 3: Finish with Sour Cream
- Stir in the 1 cup sour cream and simmer gently for 5 minutes until heated through and thickened into a rich, creamy sauce.
💡 Make-Ahead & Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat without boiling to prevent the sour cream from separating.
Original Recipe Scan
