A beef stroganoff recipe with sour cream has a unique and unforgettable taste. The traditional method of cooking the dish is very time-consuming, as it requires both cooking and stirring on a stove for 30-45 minutes before adding sour cream. By using our slow cooker beef stroganoff recipe, we cut out this process so that you can go from start to finish in just 15 minutes. The dish is very creamy and flavorful, so much so, that you will not miss the sour cream.
Beef for Stroganoff
- Sirloin steak or ribeye (or any marbled steak) is the finest cut of beef for stroganoff.
- Brown the beef strips, about 1/2 inch thick.
- Brown the beef on all sides, but don’t cook it completely through (it’s steak; it may be pink inside).
- The key to a great crust is discipline. You can’t expect much pressure if you use too much batter or, even worse, water. If you fill the pan more than halfway with flour, it will steam and won’t acquire a nice crust.
Tips for Perfection
- To assist thicken the stroganoff sauce, add flour to the mushrooms.
- To remove the starchy flavor, cook the flour for a few moments.
- If the sauce is too thin, mix cornstarch and water together. Add the mixture into the sauce a little at a time and stir it in.
- To mix instantly, simply combine all of the ingredients and heat over low heat. Soured cream can curdle if boiled.
What to Serve with beef stroganoff recipe with sour cream?
The original way to eat this soup is over egg noodles, but other wonderful sides to try include:
- Mashed potatoes that are smooth and creamy, like this recipe.
- Are you trying to reduce carbohydrates without losing the taste of your casserole? Low-crab cauliflower mash, made from white rice or cauliflower, is another option.
- couscous or quinoa
- To finish off any sauce that may be left in the bottom of the bowl, serve with homemade garlic bread to soak up any extra sauce!
How do I thicken the gravy?
The best part of stroganoff is the rich, thick gravy! We make ours velvety smooth by making a slurry with cold broth and cornstarch. Cornstarch only dissolves in liquid that’s been cooled all down to about 40 degrees Fahrenheit or 4 Celsius – which you should do for this recipe.
if it isn’t already there before adding any more ingredients into your pot with whisking them together just like we do here than putting everything back on low heat until its heated through again. But be aware: It takes longer than regular boiling point water does so keep an eye out while also giving yourself plenty enough time either way since these things never come easy when they involve patience too as most importantly always remember not to cook it at a high temperature since this may cause the gravy to separate and be ruined.
Classic beef stroganoff recipe
Beef stroganoff recipe with sour cream
- 1 package egg noodles
- 1 tbsp vegetable oil
- 2 tbsp Butter
- 1 lb sirloin, cut into 1" pieces
- 1 tbsp salt or according to your taste
- 1 tbsp black pepper optional
- 2 tbsp Olive oil
- 1 lb Thinly sliced white button mushrooms
- 1/2 onions
- 2 cloves garlic
- 2 tsp Thyme leaves
- 1 tbsp . tomato with paste
- 4 c low-sodium beef
- 2 tsp mustard
- 1 tbsp Worcestershire sauce
- 2 tbsp cornstarch
- 2 tbsp sour cream
- 2 tbsp parsley (freshly chopped)
- Toss hot cooked egg noodles with butter immediately after cooking.
- Heat vegetable oil in a large pan over medium-high heat. Add the beef and sear for 8 to 10 minutes, until golden on all sides, stirring occasionally.
- In a large, heavy-duty pan over medium heat, toast the breadcrumbs for 8 to 10 minutes, or until golden brown, stirring constantly. Remove from the pan and place in a large mixing bowl with the beef.
- Add the olive oil and cook the onion until it is soft. Mix the flour with the salt and black pepper in a large mixing bowl. Add the chicken, carrots, celery, onion, garlic, thyme. Add broth 3 1/2 , mustard, and Worcestershire sauce to the pot. As soon as it starts to simmer, turn off the heat.
- In a small mixing cup, whisk cornstarch into the remaining 1/2 cup broth until completely smooth.
- Remove the pan from the heat, stir in the cornstarch slurry, and return to low heat. Simmer for 10 to 12 minutes, in a large skillet over medium-low heat, combine the beef with the thyme, bay leaf, and Worcestershire sauce. To taste, add salt and pepper.
- Garnish with a spoonful of sour cream and parsley before serving to the meal.