beef stroganoff recipe with sour cream has a unique and unforgettable taste. The traditional method of cooking the dish is very time-consuming.The dish is very creamy and flavorful, so much so, that you will not miss the sour cream.
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.
Notes
Nutrition
435 Calories, 23 g Total Fat, 28 g Protein, 31 g Total Carbohydrate
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