This quick and easy version of the Beef Stroganoff recipe can be prepared in no time in only 20 minutes. The golden brown sear beef is so tender and juicy and in a creamy sour cream and mushroom sauce is the best recipe for a family dinner.
Ingredients
- 500 g / 1 lb sirlion steak, cut into ½" thick strips or 1" cubes (Note 1)
- 2 cans cream of mushroom soup (400g each)
- 1 small onion or cut in half for the large onion, chop the onion
- 2 tablespoons butter
- 1/4 cup sour cream, or greek yogurt
- 1 tablespoon Worcestershire sauce, or fish sauce (optional) (Note 2)
- 1/2 teaspoon baking soda (Note 4)
SERVING:
- 250 - 300 g 8 - 10 oz steamed rice, pasta, or egg noodles of choice
- chopped chives or spring onion, for garnish (optional)
Instructions
- PREPARE BEEEF - Cut the steak against the grain into ½" thick strips or 1" cubes (Note 3). If you're using flank steak, hanger steak, and tenderloin, add baking soda. Mix well and then set aside for 5 minutes (Note 4).
- PREPARE ONION- Halve the large onion (or 1 small onion), chop it or slice it.
- COOK THE BEEF - Heat the pan to the point where you can see the smoke. Add half of the butter then place the steak in small portions in the pan and sear on both sides. Fry the steak in 2 batches. Place them on a plate and set aside. (Note 5)
- In the same pan, add the remaining butter and onion and sauté for 1 minute. Add 2 cans of cream of mushroom soup, beef, and Worcestershire sauce.
- Put the sour cream in a bowl and add the boiling cream of mushroom soup. Stir well and pour into the pot to bring to a boil.
- ASSEMBLING - Pour it over egg noodles or steamed rice. Finish with chopped chives and black peppers.
- Ready to serve hot.
Tips & Notes:
- The best cuts of beef for stroganoff are tender, juicy cuts such as:
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- Boneless Rib-Eye - Scotch fillet. Considered the most tender of all steaks.
- Sirloin - is a great all-rounder that is tender and flavorful.
- The most affordable and tender cuts of beef, such as flank steak, hanger steak, and tenderloin.
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- The reason you add Worcestershire sauce or fish sauce is to give the dish an umami flavor. If you don't have either, you can leave it out.
- If you cut the steak against the grain, the tissue will separate and it'll be easier to bite through, plus it'll make the beef more tender. To learn how to cut beef, see my earlier post,"Velvety Beef."
- You can add 1/2 teaspoon of baking soda to make the beef more tender. However, don't marinate it for more than 15 minutes. You can learn how to tenderize beef in my earlier post, "Velvety Beef."
- Don't stir immediately, wait until the underside is golden brown and then turn it over. This way you get a nice golden brown color and no steaming beef.
Nutrition Information:
Serving: 100g Calories: 786kcal (39%) Carbohydrates: 68g (23%) Protein: 47g (94%) Fat: 35g (54%) Saturated Fat: 16g (100%) Polyunsaturated Fat: 3g Monounsaturated Fat: 15g Trans Fat: 2g Cholesterol: 136mg (45%) Sodium: 1648mg (72%) Potassium: 1027mg (29%) Fiber: 2g (8%) Sugar: 3g (3%) Vitamin A: 166IU (3%) Vitamin C: 4mg (5%) Calcium: 95mg (10%) Iron: 6mg (33%)
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
