Skillet Beef Stroganoff with Sour Cream
Kids and grown-ups alike will happily dig into this dish. Beef Stroganoff is little strips of beef in a sour cream sauce. The sauce keeps the meat juicy, tender, and never dried out. You can leave out the tomato paste, but it's tastier with it.
Cooking method
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Step 1:
Gather your ingredients. To make skillet beef stroganoff with sour cream you'll need: boneless beef (or pre-cut stroganoff strips like mine), sour cream, tomato paste, flour, vegetable oil for frying, ground black pepper, and salt.
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Step 2:
Wash and dry the beef. Trim off any excess fat and membrane. Cut the meat across the grain into thin slices, then cut the slices into strips.
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Step 3:
In a dry skillet, toast the flour until golden, stirring constantly. Pour it into a small bowl.
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Step 4:
Heat the vegetable oil in a skillet, add the beef strips, and sear over high heat for about 7 minutes until browned. Transfer the meat to a plate.
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Step 5:
Add the sour cream, tomato paste, toasted flour, ground black pepper, and salt to the skillet.
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Step 6:
Pour in the water, stirring well so there are no lumps. Bring to a boil over medium heat.
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Step 7:
Add the seared beef to the skillet of gravy and stir.
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Step 8:
Cover the skillet and simmer the stroganoff over low heat for about 25 minutes.
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Step 9:
Serve the finished beef stroganoff with any side you like: rice, potatoes (cubed or mashed), pasta, buckwheat, and so on. Enjoy!
- Beef Stroganoff, or "beef in the Stroganov style." This dish traces back to the cook of Count Alexander Grigoryevich Stroganov (1795–1891), founder of Novorossiysk University in Odessa and Governor-General of Novorossiya. The count adored beef, and when he'd lost nearly all his teeth, his chef, a Frenchman named André Dupont, devised a dish of small pieces of meat simmered in a special sauce. They called this novelty "beef stroganoff," French for "beef in the Stroganov style." Served to guests at one of the count's receptions, it was a hit, and from there it made its way triumphantly through noble homes and restaurants. It's still known by that name today.
Caloric content of the products possible in the composition of the dish
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
