With its tender chunks of beef coated in a luscious sauce and served over a bed of rice, it’s no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it’s a complicated dish, but it’s actually quite the opposite. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time, since it’s really all about the simmer. (The key to transforming the beef into succulent morsels of mouthwatering meat.) So when you want to impress the family but don’t have all day to do it—this one’s a guaranteed hit!
Source: Betty Crocker Kitchens
Serves 8
INGREDIENTS
- ¼ cup butter
- 2 lb boneless beef sirloin steak, cut into 3×1/2×1/4-inch strips
- 1 cup chopped onion
- 2 cloves garlic, finely chopped
- 1 can (10.5 oz) condensed golden mushroom or cream of mushroom soup
- 1 carton (8 oz) sliced fresh mushrooms
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 oz cream cheese, cubed (from 8-oz package)
- 1 container (8 oz) sour cream
- 6 cups hot cooked noodles or rice
Instructions
- 1. In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned.
- 2. In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.
- 3. Cover; cook on low heat setting 5 to 6 hours or until beef is tender.
- 4. Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles or rice.
- NOTES
- • Sprinkle with finely chopped fresh parsley for a bright finish.
- • Add some mushrooms.
- • Beef sirloin steak is more tender than other cuts of beef that are used for stews. Cooking the beef in butter until browned, results in the best flavor. Then the very low heat of the slow cooker keeps the meat tender.
- • With the slow braising of the stroganoff, the cream cheese creates an instantly smooth sauce, that combined with the sour cream stays thick and rich.
- • It’s easier to cut the beef into clean slices when it’s partially frozen for about 1 hour.
- • To save precious minutes in the morning, use minced garlic in a jar. You could also cut up the beef the night before and refrigerate.
