2 hrs 30 mins
The Simple Recipe Diva's Note:
I've seen many recipes for beef stroganoff here that look good, but I still like this one the best. It was given to my by my mother-in-law. She's a fantastic cook and I was so happy when my husband said mine was just as good as hers! It's important to make the dish in a large skillet (instead of dutch oven or sauce pan) where there is a lot of room on the bottom for all the ingredients to "share the heat." I've updated this recipe to show how it's evolved to how I prepare it today. It's just as good, but easier to prepare -- a great recipe and I make it at least once a month.
My Private Note
Units: US | Metric
- 1I have changed this recipe just a bit. I used to buy beef stew meat and noticed that I would end up with inconsistently cooked beef due to the fact that I never knew what type of meat was being added to the stew mixture. Any given day my stroganoff would be butter tender or chewy and often both in the same pan. So, now I buy london broil or top round and cut it into cubes myself. Not only is it cheaper, but I get consistently tender stroganoff with no fat or gristle.
- 2The other thing I changed is that I no longer brown the meat or saute the onions. Honestly, in this recipe you won't taste the difference so save yourself some time and do it the way I've listed below. If you want to brown the meat and saute the onions, be my guest but you don't have to for scrumptious beef stroganoff.
- 3Add beef cubes, onions to large skillet.
- 4Fill skillet with water to just about covering beef cubes & onions.
- 5Add salt & pepper to taste.
- 6Heat until boiling and add sliced mushrooms making sure they get submerged under the liquid -- just keep stirring and pressing. Boil for 30 minutes then turn down the heat and simmer on low/medium for 45 minutes to 1 hour or until beef is fall-apart tender and there is only about 1/4 inch of liquid left in the skillet.
- 7Add more water an necessary if the beef isn't tender yet. The goal is to have tender beef and about 1/4 inch of broth in the skillet. Too much broth and your stroganoff will be too thin -- there is no thickener used in this recipe, only sour cream.
- 8Add sour cream to beef mixture and stir until well mixed.
- 9Continue mixing until sour cream mixture is hot but not boiling.
- 10Serve over cooked egg noodles and garnish with fresh parsley.
- 11NOTE: If you are eating Primal (i.e. no grains) then use zucchini noodles instead of egg noodles.
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Nutritional Facts for Simple & Tasty Beef Stroganoff
Serving Size: 1 (586 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1794.0
- Calories from Fat 675
- Total Fat 75.0 g
- Saturated Fat 37.2 g
- Cholesterol 463.3 mg
- Sodium 390.9 mg
- Total Carbohydrate 188.0 g
- Dietary Fiber 12.6 g
- Sugars 24.4 g
- Protein 95.3 g