Beef Stroganoff is comfort at its finest! Tender bites of seasoned sirloin nestled in buttery egg noodles and a creamy, tangy sauce. You’ll crave this traditional dish over and over…
This mouth-watering dish is one of the first recipes I learned to make way back when. Today, it’s still a family favorite and so easy to make! The secret is tender bites of beef…
What Type Beef Should I Use for Beef Stroganoff?
Sirloin steak works best for this dish, however, you can use round, rib eye, skirt, flank or flap steak. The important thing is to make sure the meat is fork-tender.
If you use round steak, marinate it in a citrus-based mixture. Use lemon, lime, vinegar and a little oil; put the steak into a plastic bag, pour the marinade in the bag and massage it into the steak. Allow the round steak to marinate for at least an hour to ensure tenderness.
If you use skirt, flank or flap steak, brown the meat first, then add broth and seasonings, cover and allow to simmer for about 45 minutes or so. There is another option, (but it really changes the dish from a “Stroganoff” to a “Goulash“) is to use ground beef. Drain the fat off the beef after you’ve browned it.
What Type of Noodles Should I Use?
Wide egg noodles are the traditional noodle of choice, but you can use any type of pasta or, if you don’t have pasta, serve beef stroganoff with rice
- 2 lbs. sirloin sliced
- 1 lb. egg noodles
- 1 pkg. beefy onion soup mix dry
- 2 cups beef broth
- ½ cup yellow onion chopped
- ¾ cup sour cream
- 1 tablespoon yellow mustard dried
- 2 tablespoons olive oil
- 2 tablespoons corn starch
- ½ cup water
- 1 teaspoon salt
- 1 teaspoon pepper
- Slice sirloin into thin strips against the grain; season with salt and pepper
- In a heavy bottomed skillet and on medium heat, saute onions in oil; remove onion and set aside
- Add beef and cook until browned on the outside; remove beef from pan and set aside
- Deglaze pan with 1/2 cup broth; remove any meat residue
- Add onions, dry soup mix, sour cream, and mustard to the broth; stir until combined thoroughly
- Make a slurry with 1/2 warm water and corn starch; add slurry to broth
- Add meat back into skillet; add remaining broth and cover tightly
- Turn heat to simmer and allow the meat to cook through and the sauce to thicken
- Prepare egg noddles according to package directions
- Drain noodles and plate noodles with beef on top
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