creamy beef stroganoff

Rich and creamy beef stroganoff with its tender pieces of beef is the very definition of comfort food. Served here over rice, but this stroganoff also tastes amazing over a bed of buttery egg noodles or mashed potatoes.

Creamy Beef Stroganoff

celery seeds

tsp table salt

garlic powder

tsp black pepper

all-purpose flour

tbsps butter

onion

bourbon

white button mushrooms,

low-sodium beef broth

heavy cream

In a medium sized bowl, add beef, celery seeds, salt, garlic powder and pepper. Mix together until meat is well coated with the seasonings. Add flour and continue mixing until beef is equally dredged.

In a 12&quot; saucepan over medium heat, melt butter and add beef. Brown until beef is equally browned on all sides. Remove beef from pan and set aside.

Add onion and mushrooms to the same pan and sauté for two minutes. Deglaze the pan with bourbon, scraping up all the brown bits. Add beef broth and continue scraping the bottom of the pan and add back the beef. Once it begins to boil, add heavy cream and turn down the heat to a simmer. Continue stirring occasionally for 7-10 minutes until the sauce thickens.

Serve over rice, noodles, pasta or mashed potatoes.

This easy tasty beef stroganoff dish you can make from scratch, and is cooked on the stove top. Made with sour cream and wine, serve this classic creamy dish with rice, egg noodles, pasta or mashed potatoes.

Easy Beef Stroganoff With Stew Meat

mushrooms (washed and thinly sliced)

olive oil (extra virgin)

beef

brown onion (thinly sliced)

garlic (paste)

red wine

water

chicken stock powder (or beef sock powder)

fresh cream

sour cream

soy sauce

cornflour (optional)

In a large deep fry pan, heat 1 tablespoon of olive oil, then add the sliced mushrooms, and fry on low to medium heat, until the mushrooms change colour and become soft, this will take about 3-5 minutes.

When done, transfer the cooked mushrooms and any juice you get from them to a bowl, and put aside for later.

In the same pan cook the meat in two batches:&nbsp;Heat 1 tablespoon of olive oil, add quarter of the thinly cut gravy beef and fry until brown all over. Transfer the meat and juices to a plate. Repeat for the remaining meat.

Add a little more oil (about 1/2 teaspoon) to the fry pan. Add the sliced onions and garlic. Fry for 2 -3 minutes, or until the onions become soft.

Return all the browned meat and its juices to the pan with the onions. Add the red wine, water and 2 tablespoons of soy sauce and stock powder, bring to the boil, cover with a lid, then reduce the heat.

Allow meat to simmer for about 1 hour, or until the meat is soft and tender.

Once the meat is tender and soft, stir in the cooked mushrooms, fresh cream, and sour cream to the meat. Gently simmer for about 5 minutes, taste for salt – adding the remaining soy sauce and a little salt if needed. Season with freshly ground pepper.

If you think the sauce is too thin and would like a thicker sauce, you can mix 2 teaspoons of cornflour with a little water and slowly pour and stir this into the Stroganoff, allow to cook for a minute on medium to low heat until the sauce thickens.

Serve with pasta, salad, or steamed vegetables.

Top 2 creamy beef stroganoff recipes from across the web

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Creamy Beef Stroganoff

Easy Beef Stroganoff With Stew Meat

Top 2 creamy beef stroganoff recipes from across the web

The most viewed creamy beef stroganoff recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Beef Stroganoff

Easy Beef Stroganoff With Stew Meat

The most viewed creamy beef stroganoff recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine