A comfort food classic best served over egg noodles.
Oh, beef Stroganoffthe ultimate comfort food!
It will put a smile on everyone’s face.
Simply Recipes / Elise Bauer
For aquick version, you’re free to use ground beefinstead of beef strips.
It’s not particularly fussy, the bulk of the prep time comes from slicing the beef and mushrooms.
The dish became popular in the U.S. in the 1950s from servicemen returning from Europe and China after WWII.
Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne
What Goes in Stroganoff Sauce?
Some versions of stroganoff use mustard, stock, and a little sour cream.
We do not recommend freezing this recipe unless you do it without the sour cream.
Simply Recipes / Elise Bauer
Thaw and add the sour cream when reheating, just before serving.
Increase the heat to high/med-high.
Add the strips of beef in a single layer with space between the strips.
Simply Recipes / Elise Bauer
You may need to work in batches.
While cooking the beef, sprinkle generously with salt and pepper.
When both sides are browned, remove the beef to a bowl and set aside.
Simply Recipes / Elise Bauer
In the same pan, reduce the heat to medium and add the shallots.
Cook the shallots for a minute or two, allowing them to soak up any meat drippings.
Remove the shallots to the same bowl as the meat and set aside.
Simply Recipes / Elise Bauer
In the same pan, melt another 2 tablespoons of butter.
Increase heat to medium high and add the mushrooms.
Cook, stirring occasionally for about 4 minutes.
Simply Recipes / Elise Bauer
While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.
Reduce the heat to low and add the sour cream to the mushrooms.
Mix in the sour cream thoroughly.
Simply Recipes / Elise Bauer
Do not let it come to a simmer or boil or the sour cream may curdle.
Stir in the beef and shallots.
Add salt and pepper to taste.
Note that you will likely need more salt than you expect.
Taste, and if it needs salt, add 1/2 teaspoon or more.
Serve immediately over egg noodles, fettuccine,mashed potatoes, or rice.
(Potatoes, rice, and gluten-free pasta are gluten-free options.)
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