If there’s one thing I love more than anything, it’s a hearty beef stroganoff. It’s the perfect comfort food for those chilly nights and it’s sure to satisfy every member of the family. Today, I’m going to share with you two of my favorite beef stroganoff recipes that will surely knock your socks off.
Traditional Beef Stroganoff
Nothing beats a classic, and this traditional beef stroganoff recipe from Platings + Pairings is as classic as it gets. This recipe uses tender beef, mushrooms, onions, and a rich sour cream sauce that’s pure magic. Here’s what you’ll need:
Ingredients:
- 1.5 lbs of beef tenderloin or sirloin, sliced thinly
- 8 oz of cremini mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 cup of beef broth
- 1 tbsp of dijon mustard
- 1 tbsp of Worcestershire sauce
- 1 cup of sour cream
- 2 tbsp of olive oil
- 8 oz of egg noodles
- Salt and pepper, to taste
Instructions:
- In a large skillet or dutch oven, heat olive oil over medium-high heat. Add beef and cook until browned. Remove beef and set aside.
- In the same skillet, add mushrooms and onions. Cook until mushrooms are browned and onions are soft.
- Add garlic and cook for 1 minute.
- Add beef broth, dijon mustard, and Worcestershire sauce. Bring to a boil and then reduce heat to low. Simmer for 10 minutes.
- Stir in sour cream and return beef to the pan. Cook until heated through.
- Serve over cooked egg noodles. Enjoy!
Beef Stroganoff with Red Wine
If you’re looking for a twist on the classic beef stroganoff, then look no further. This recipe from The Recipe Critic uses red wine to give the dish a bold flavor that’s sure to impress. Here’s what you’ll need:
Ingredients:
- 1.5 lbs of beef tenderloin or sirloin, sliced thinly
- 8 oz of cremini mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 cup of beef broth
- 1 cup of dry red wine
- 1 cup of sour cream
- 2 tbsp of butter
- 2 tbsp of olive oil
- 1 tbsp of all-purpose flour
- 8 oz of egg noodles
- Salt and pepper, to taste
Instructions:
- In a large skillet or dutch oven, heat olive oil over medium-high heat. Add beef and cook until browned. Remove beef and set aside.
- In the same skillet, add mushrooms and onions. Cook until mushrooms are browned and onions are soft.
- Add garlic and cook for 1 minute.
- Add flour and stir constantly for 1 minute to create a roux.
- Add beef broth, red wine, and a pinch of salt and pepper. Bring to a boil and then reduce heat to low. Simmer for 10 minutes.
- Stir in sour cream and return beef to the pan. Cook until heated through.
- Serve over cooked egg noodles. Enjoy!
These two beef stroganoff recipes are sure to be a hit with your family and friends. They’re easy to make and full of flavor. I hope you enjoy them as much as I do!
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