Creamy Beef Stroganoff
The other day, Dan mused about having beef stroganoff for dinner. Since it’s been chilly outside, it really sounded like it would hit the spot. Here, savory beef and mushrooms are a hearty accompaniment to buttery egg noodles. This would also be delicious served over buttered rice.
Prep Time 25 M
Cook Time 40 M
Recipe Yield 4 Servings
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In a bowl, toss the beef with the olive oil, onion powder, garlic powder, salt, and pepper, stirring well to evenly coat. Refrigerate for at least 30 minutes, or overnight.
In a large skillet over medium heat, melt the butter. Sprinkle the beef with the cornstarch and stir well to coat evenly. Add the beef to the skillet. Sear the beef on both sides until browned, about 3 minutes per side. Add the mushrooms, onions, and garlic and sauté until softened, about 5 minutes. Add the cream of mushroom soup and stir well. Cover the skillet, reduce heat to low, and allow to simmer for 30 minutes. Before serving, stir in the sour cream. Serve over buttered egg noodles or rice.