One of my favorite recipes is stroganoff. I love the creamy sauce with the mushrooms! Plus it is super easy to make and very filling. Although I am calling this beef stroganoff, you can also use chicken or venison. All three versions come out fantastic!
Easy Beef Stroganoff Recipe
Author: Renae
Ingredients
- 6 Tbsp butter
- 1 pound of top sirloin, cut thin (or use leftover meat or chicken!)
- ⅓ cup finely chopped shallots or onions
- ½ pound mushrooms (fancy variety or just white)
- Salt to taste
- Pepper to taste
- dash nutmeg
- 1 cup of sour cream
Instructions
- Melt 3 Tbsp. of butter over medium-high heat. Add steak, season with pepper and salt. Cook until browned. Remove steak and keep warm. (If using leftover meat, just skip this step!)
- Add shallots or onions, mushrooms and remaining butter to pan drippings and cook until tender over medium heat. Add a dash of nutmeg.
- Reduce heat to low and add sour cream. Mix sour cream in thoroughly and then take off heat. Do not boil the sour cream as it will curdle. Add the beef back in. Serve over egg noodles.
Tips
- This is a very easy work night recipe. You could serve over rice too.
- If you don’t have mushrooms on hand, use a can of cream of mushroom soup. It makes a thicker gravy so you may need to add some water.
For more easy recipes, make sure to checkout my recipe index!
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Renae is a married working mom of two handsome boys. She works as a registered dental hygienist by day and blogs here at How to Have it All by night. She enjoys cooking from scratch, working in her vegetable garden and functional training.
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Add 1/4 cup of genuine Paprika for a more authentic taste. By Paprika I mean Hungarian Paprika like ‘szego” brand or “Papa” (which is sold at Kroger). The ‘Paprika” that you have from McCormick that you dust over cole slaw at a potluck won’t do.
Thanks Debi! Quick question, does the paprika make it spicy? Thanks!
I have absolutely NO tolorance at all for spicy food and I love this and my Chicken Paprikash also. I’ve made it for new moms and they’ve all agreed that they liked it and it wasn’t weird spicy.
There are different degrees of spiciness for hungarian paprika. What I have been using is Papa Hungarian %100 Sweet Delicate. I prefer “Szego” but I can only get that at fancy pant stores that are not near me. The “regular” Szego IS spicier than Papa, but not in an alarming way.
— can you tell I love stroganoff and paprikash!
Good to know Debi! I will have to give it a try!
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