Beef Stroganoff is believed to have originated in the late 19th century. It is named after Count Pavel Stroganov, a wealthy Russian nobleman. The dish was originally made with veal, but it was later adapted to use beef.
Betty Crocker Beef Stroganoff
Course: MealsDifficulty: MediumServings
4
servingsPrep time
10
minutesCooking time
25
minutesCalories
450
kcalBeef Stroganoff is a classic Russian dish that is made with beef, sour cream, and mushrooms. It is a hearty and flavorful dish that is perfect for a cold winter day.
Ingredients
1 pound boneless beef sirloin steak, cut into 1/2-inch strips
1/4 cup all-purpose flour
1/4 cup butter
1/4 cup vegetable oil
1 onion, chopped
1/2 cup dry white wine
1 cup beef broth
1/2 cup sour cream
1/4 cup chopped fresh parsley
Salt and pepper to taste
- In a medium bowl, combine the beef and flour. Toss to coat.
- In a large skillet, heat the butter and oil over medium-high heat. Add the beef and cook until browned on all sides. Remove from the skillet and set aside.
- Reduce the heat to medium and add the onion to the skillet. Cook until softened, about 5 minutes.
- Add the wine and broth to the skillet and bring to a boil. Reduce heat to low and simmer for 5 minutes.
- Stir in the sour cream, parsley, salt, and pepper. Return the beef to the skillet and cook until heated through.
- Serve immediately over egg noodles.
Notes
- For a richer flavor, you can use beef broth instead of water.
- You can also add mushrooms to the dish.
- To make the dish ahead of time, cook the beef and set it aside. Then, make the sauce and keep it warm. When you are ready to serve, reheat the beef and add it to the sauce.