Recipe for Beef Stroganoff with Cream
This recipe for beef stroganoff with cream is made with sirloin steak, fresh mushrooms, sour cream and more. Expect a rich and hearty flavor in every mouthful. This is wonderful served over your choice of egg noodles or rice.
- Prep Time: 20 Minutes
- Cook Time: 25 Minutes
- Total Time: 45 minutes
- Yield: 6 1x
Ingredients
Scale
- 1½ lbs (775g) beef sirloin steak, ½-inch (1¼ cm) thick
- 8 oz (225g) sliced fresh button mushrooms
- 1 thinly sliced large yellow onion or 2 small ones
- 1 minced garlic clove
- ¼ cup (60g) butter
- 1½ cups (375ml) beef broth
- ½ teaspoon salt
- 1 teaspoon Worcestershire sauce
- ¼ cup (30g) all-purpose flour (plain flour)
- 1 cup (250ml) sour cream
- 6 servings hot cooked egg noodles
- Extra cream and fresh parsley for garnish (optional)
Instructions
- Cut the beef into strips, across the grain. Make them about 1½ by ½-inch (3¾ by 1¼ cm).
- Sauté the onions, garlic and mushrooms in the butter over a moderate heat until the onion is tender, stirring occasionally.
- Remove the sautéed vegetables to a dish.
- Cook the beef in the same pan until golden brown, then stir in two-thirds of the broth, as well as the Worcestershire sauce and salt.
- Bring the mixture to a boil, then turn down the heat.
- Cover and simmer gently for 10 minutes.
- Meanwhile you can cook the egg noodles (or rice if you prefer that).
- Stir the rest of the broth into the flour, then stir this into the beef mixture.
- Add the onion mixture back in, and bring the stroganoff to a boil, stirring all the time.
- Cook for 1 minute then stir in the sour cream and warm it through (don’t let it boil again).
- Serve hot, over the hot egg noodles, garnished with cream and parsley if liked.
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