Avoid overcrowding the pan while browning the meat so each piece can develop a nice crust. The brown bits = flavor.
The beef is steak so it doesn’t need to be cooked all the way through. It can (and should) be a little bit pink inside. If it’s overcooked it won’t be tender.
When making the sauce, scrape up the little brown bits in the pan. Using the same pan that you’ve used to sear the beef adds lots of flavor to this dish.
Thicken the sauce if needed with a cornstarch slurry (combine equal parts cornstarch and water and add to boiling sauce a little at a time).
Add the sour cream at the end and cook just until heated. Boiling it can cause it to curdle.
Leftovers?
If keeping leftovers, store the noodles separate from the stroganoff. Store beef stroganoff in an airtight container in the refrigerator for up to 4 days.
Freeze portions without egg noodles (they get mushy in the freezer) in zippered bags for up to 4 weeks and thaw in the refrigerator until ready to reheat on the stove.
Easy Beef Stroganoff
This beef stroganoff recipe is one of the easiest and tastiest things you can make for the family on a busy weeknight!
Prep Time20minutes minutes
Cook Time25minutes minutes
Total Time45minutes minutes
Equipment
a saucepan
Saucepan
Ingredients
Parmesan Crusted Roasted Potatoes
BEEF STROGANOFF CASSEROLE
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