This is the creamiest, dreamiest, best ever Easy Beef Stroganoff you will ever have. Tender pieces of beef, fresh sauteed mushrooms, and copious amounts of sour cream, this is that ultimate comfort food that you NEED in your life, and its a perfect quick & easy weeknight meal!
Im not kidding when I say this is the best beef stroganoff ever. I am straight faced serious. The boyfriend and I have frequented a number of Russian restaurants, and I have made several versions of this recipe, only to finally arrive at the all time best.
This has become an ultimate favorite. Its such a hit that the boyfriend wants to learn to make it himself.
Keep in mind he does not cook. This is a big deal guys. It must be good if hes willing to get in the kitchen.
But that also means its easy and takes just 30 minutes from start to finish. There is no reason not to make this. And if you want even more hands off, make this Instant Pot ground beef stroganoff – its FIRE!
If you like the heartiness of this dish, youll also love this Instant Pot Chicken Paprika, paprika schnitzel and you should definitely make these air fryer pierogies to serve with it![feast_advanced_jump_to]
Keep Stroganoff Sauce from Curdling Temper the sour cream by adding a few teaspoons of the hot liquid from the pan—one tablespoon at a time—before adding the sour cream to the pan. Turn the stovetop down to low before adding the sour cream and give it a few minutes for the temperature in the pan to actually lower.
What Is Stroganoff Sauce Made With?
The sauce for this easy beef stroganoff is made from beef broth, sherry, cream, mushrooms, onions and other seasonings. I personally use a can of cream of mushroom soup in this recipe. Dont judge. If you prefer not to use canned soup, try this recipe for Cream of Mushroom Soup.
Step By Step Instructions
Heat the bacon grease in a skillet on medium high heat. If you dont have bacon grease, canola oil, avocado oil, coconut oil or vegetable oil will work fine (should be a high smoke point oil).
Pat cubed beef dry with paper towels, season with salt and pepper and dust lightly with flour.
Arrange the beef around the pan and lightly brown on all sides – this should take about 5 minutes. Once browned, remove and set aside.
**The browned crust enables to meat to stay tender and juicy inside, like in this Mongolian Beef recipe.
Reduce heat to medium and add the mushrooms, onions and garlic to the pan; sauté until the aromatics (onions and garlic) are soft and the mushrooms have released much of their liquid and started to brown.
Add the sherry to de-glaze the pan and cook for about 1 minute.
Add the beef broth, cream of mushroom soup and the browned beef cubes.
Simmer for 15 minutes, add the heavy whipping cream, and simmer another 5 minutes.
Remove from heat and add stir in the sour cream. Stir in the sour cream after the pan has been removed from the heat to prevent curdling.
Add any additional salt and pepper to taste. Garnish with fresh chives and serve over egg noodles or rice.
- Getting the oil extremely hot before adding the beef helps it to get browned and develop a crust on the outside. This crust adds flavor and also helps the meat become more tender and juicy on the inside.
- Dont add the sour cream until you have removed the pan from the heat. Sour cream will curdle if it boils. We want to just stir it into the already warm sauce for a nice and creamy texture.
- You can make this with ground beef as well if thats all you have on hand. Just brown the ground beef at the same time you would have cooked the tenderloin.
- You really want a tender cut of beef for this recipe. I typically use tri-tip, but tenderloin or ribeye would work great as well.
- If you dont have sherry, you can leave it out. However, I find it adds a great flavor to the stroganoff and recommend using it if you can.
Can you freeze beef stroganoff with sour cream?
FAQ
How do you add sour cream to sauce without curdling?
How do you stop cream curdling in beef stroganoff?
How do I make sure my sour cream doesn’t curdle?
How do you keep sour cream from curdling in sauce?