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Beef stroganoff with sour cream

Beef Stroganoff with Sour Cream

Simple, easy, made from everyday ingredients — a family dinner! Beef stroganoff with sour cream isn't hard to make at all. Prepping the meat properly speeds things along. Serve these juicy pieces of beef in their gravy with any side dish — a simple, tasty dish for a family supper!

Julia

Recipe author

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Composition / ingredients

Servings:

Beef

800

Onion

Sour cream

200

Butter

Olive oil

Water (hot)

250

Wheat flour

2.5

Salt

Ground black pepper

Basil

Herb mixture (any for meat)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 48 % 13 g

Fats 41 % 11 g

Carbohydrates 11 % 3 g

166 kcal

GI: 50 / 0 / 50

Cooking method

Step 1:

Ready to make beef stroganoff with sour cream? Gather your ingredients. Both the cooking time and the flavor of the finished dish depend on the quality of the meat. For meat that's more tender and juicy and cooks faster, choose young beef — I used veal. Tenderloin or a good fillet works well. Use any fat content of sour cream, and any neutral-tasting vegetable oil in place of the olive oil.
Step 2:

Rinse the meat and pat it dry well. Cut it against the grain into slices no more than 3/8 inch (1 cm) thick. Why against the grain? It breaks up the fibers, so the finished meat is more tender and cooks faster. To tenderize it even more, lightly pound the slices on both sides with a meat mallet.
Step 3:

Cut the prepared meat into thin strips.
Step 4:

Finely dice the peeled onion.
Step 5:

Heat both fats — the butter and olive oil — in a skillet.
Step 6:

Add the meat to the skillet. Fry over moderately high heat, stirring occasionally, until lightly browned. The sear seals the juices inside the pieces, keeping the meat juicier.
Step 7:

Add the chopped onion to the meat and stir.
Step 8:

Fry the meat and onion over moderate heat, stirring occasionally, until the meat is about half done.
Step 9:

Sprinkle the meat evenly with the flour and stir. Pour in the hot water, add salt, and stir again. Cover and simmer the stroganoff over moderate heat for about 20 minutes.
Step 10:

Add the sour cream, ground black pepper, basil, and herb blend to the skillet and stir. Use any spices and seasonings you like that pair well with beef.
Step 11:

Cover and simmer the stroganoff at a gentle boil for another 15 to 20 minutes, until the meat is done. The total cooking time can vary quite a bit, since it depends on the meat (the age of the animal and the cut).
Step 12:

Serve the beef stroganoff with any side dish. Enjoy!

Keep in mind that the quality and flavor of the finished dish depend a lot on how you thaw the meat. Take care to defrost it properly.
One more thing: the wrong pan can ruin even the best recipe. Choose a skillet suited to what you're cooking.
For tips on keeping a cream sauce smooth, see our article on why cream and sour cream sometimes curdle in a sauce — and how to prevent it.