Quickie Beef Stroganoff
Submitted by susanu
Quickie beef stroganoff with tender chuck steak strips, earthy mushrooms, and tangy sour cream sauce over buttered noodles in under an hour.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
60 minThis streamlined stroganoff skips the fussy steps and gets straight to the goods: paprika-dusted beef strips browned until crusty, mushrooms cooked until golden, then everything simmered in onion soup broth.
Sour cream stirred with a bit of flour at the end creates that classic silky sauce without lumps.
Serve it steaming hot over wide egg noodles slicked with butter.
Kitchen Tips
- Cut beef against the grain into thin strips for maximum tenderness
- Don’t crowd the pan when browning or meat will steam instead of sear
- Mix flour into sour cream before adding to prevent curdling
- Keep heat low once sour cream goes in (boiling makes it separate)
Ingredients
Directions
Cook mushrooms in butter in 10 inch skillet until limp. Remove from skillet. Sprinkle beef strips with paprika. Brown well in skillet. Stir in mushrooms, soup mix, and water. Heat to boiling. Lower heat. Cover. Simmer 30 minutes or until meat is tender.
Just before serving, combine imitation sour cream and flour. Stir into meat mixture. Heat until steaming. Serve immediately over hot buttered noodles. Makes 8 servings, ⅔ cup each.
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