Creamy beef stroganoff
1 208 208 208c52 0 creamy beef stroganoff. This post may contain affiliate links.
This easy beef stroganoff recipe is made with the most delicious garlicky creamy mushroom sauce and can be ready to go in just 30 minutes! Feel free to serve over any kind of noodles, rice, or polenta. This easy beef stroganoff recipe is made with the most delicious garlicky creamy mushroom sauce and can be ready to go in just 30 minutes. Serve for dinner over noodles, rice, or polenta and enjoy! And when served warm over a big bowl of noodles, rice or polenta, get ready for a delicious burst of nostalgia.
Because this retro recipe is total comfort food and always so satisfying and delicious. The other bonus with this particular beef stroganoff recipe is that it’s actually incredibly quick and easy to make in just about 30 minutes. So the next time you need a quick weeknight meal that’s sure to please a crowd, bring out the beef and mushrooms and let’s sauté up some stroganoff together! This 30-Minute Easy Beef Stroganoff recipe is quick and easy to make, full of creamy steak and mushrooms, and SO savory and delicious! Classic Beef Stroganoff Ingredients: First, a few quick notes about ingredients.
Amounts are included in the full recipe below. Mushrooms: I’m partial to baby bella mushrooms for this recipe, but just about any variety or combination of mushrooms will work in this recipe. Steak: I recommend flank steak, but any stir-fry-friendly cut of steak will do. Be sure to thinly-slice the steak against the grain so that it will be nice and tender. Or you can opt to make beef stroganoff with ground beef instead, if you prefer. If you prefer not to cook with wine, feel free to just add in a little extra beef stock instead. Egg Noodles: I always grew up eating stroganoff served over egg noodles, but rice, polenta, quinoa, zoodles or any other kind of noodles would also be delicious.
Garnishes: Finally, feel free to sprinkle on some chopped fresh parsley as a colorful garnish. Plus I always like to add an extra twist of black pepper too. How To Make Beef Stroganoff: Full instructions are included in the recipe below. Cook the noodles: First, heat the water for your pasta to cook, then cook the pasta until al dente and drain. I recommend adding the pasta at the same that that you add in the beef stock in Step 4 for optimal timing.
Sauté the veggies: Next, in that same pan, sauté the onions, mushrooms and garlic until browned. Then we will add in some wine to deglaze and lift up all of those flavorful brown bits that are stuck to the bottom of the pan. Finish the sauce: And while the wine is deglazing the pan, we’ll whisk together the beef stock, Worcestershire sauce and flour. Then pour the mixture into the sauté pan and let it simmer for a bit, add in the steak and Greek yogurt, and season with salt and pepper as needed.
Serve: Then serve it up nice and hot over noodles, rice or poleta, sprinkled with a bit of parsley if you would like, and enjoy! Beef Stroganoff Variations: This classic beef stroganoff recipe is quite flexible, so feel free to customize the ingredients as you wish! Add extra veggies: Feel free to add any other stir-fry-friendly veggies that you love to the veggie sauté. For example, asparagus, bell peppers, or broccoli would all be delicious additions. Add extra heat: If you would like to give the sauce a bit of a kick, add in a pinch of crushed red pepper flakes.
