Beef stroganoff is simple comfort food at it’s best.

Beef Stroganoff Recipe

We had beef stroganoff pretty frequently growing up. It will always remind me of my mom. One of my favorite things about it is that it can be so versatile. You can use so many different cuts of meat in beef stroganoff and it will always turn out great. When I was a poor college student, and even now when I realize I didn’t make it to the grocery store in time and just have to use what I have on hand in the freezer, I use ground beef. This recipe using a ribeye steak is my favorite variation – a little bit fancier, quick to throw together and oh so delicious.

Is beef stroganoff sauce easy to make?

You bet it is! Not only is it simple, you only need one pan. That’s what I call a win-win. Plus, we serve it over pasta which means even the pickiest of kids will gobble it up.

What you need to make Beef Stroganoff:

* 2 pounds chuck roast or ribeye steak
* 1 pound egg noodles
* 8 ounces mushrooms sliced
* 1 yellow onion minced
* 6 tablespoons butter
* 1/4 cup flour
* 3 cups beef stock (we like Better than Bouillon)
* 1 tablespoon Worcestershire sauce
* 1/4 cup sour cream
* 1/2 teaspoon salt
* 1/2 teaspoon pepper

How to make Beef Stroganoff:

-Cook the noodles to al dente (a little undercooked)…a few minutes short of the directions on the box.
-In a large skillet set to medium high heat add 2 tablespoons of the butter.
-Season the beef with salt and pepper and add the beef to the skillet.
-Sear the beef on both sides at high heat for 2-3 minutes. Lower the heat to medium and continue to cook about two more minutes on each side.
-Remove the beef from the skillet and let it rest for a few minutes.
-Add another two tablespoons of the butter to the skillet.
-Next add the onions and the mushrooms and sauté for a few minutes to allow the mushrooms to shrink and brown.
-Move the mushrooms aside in the skillet and add the remainder of the butter and the flour whisking well, cooking the flour for a few seconds.
-Add the beef stock and Worcestershire sauce to the pan and whisk until smooth.
-Cook for a few minutes until the sauce thickens, then add in the sour cream.
-While the sauce is thickening add in the browned beef back into the skillet and toss to coat the beef with the sauce.
-Serve warm over the cooked noodles.
Note: you can also toss the cooked noodles in with the sauce.

Beef Stroganoff

Beef stroganoff is simple comfort food at it's best.

Author Kami | NoBiggie.net

Ingredients

2 pounds chuck roast or ribeye steak
1 pound egg noodles
8 ounces mushrooms sliced
1 yellow onion minced
6 tablespoons butter
1/4 cup flour
3 cups beef stock we like Better than Bouillon
1 tablespoon Worcestershire sauce
1/4 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions

Cook the noodles to al dente (a little undercooked)…a few minutes short of the directions on the box.
In a large skillet set to medium high heat add 2 tablespoons of the butter.  
Season the beef with salt and pepper and add the beef to the skillet.
Sear the beef on both sides at high heat for 2-3 minutes. Lower the heat to medium and continue to cook about 2 more minutes on each side.   Remove the beef from the skillet and let it rest for a few minutes.
Add another two tablespoons of the butter to the skillet.   Next add the onions and the mushrooms and sauté for a few minutes to allow the mushrooms to shrink and brown.  
Move the mushrooms aside in the skillet and add the remainder of the butter and the flour whisking well, cooking the flour for a few seconds. 
Add the beef stock and Worcestershire sauce to the pan and whisk until smooth.
Cook for a few minutes until the sauce thickens, then add in the sour cream.
While the sauce is thickening add the browned beef back into the skillet and toss to coat the beef with the sauce. Serve warm over the cooked noodles.