This skillet beef stroganoff is a simple, classic combination of steak strips, mushrooms, beef broth, and a sour cream sauce.
Beef stroganoff is wonderful over hot cooked noodles, but it is also excellent with rice or mashed potatoes. Add color to the dish with a garnish of fresh chopped parsley or chives.
- 8 ounces sliced mushrooms
- 3/4 to 1 cup sliced onion
- 6 tablespoons butter, divided
- 1/4 cup flour
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 to 1 1/2 pounds round steak, about 1/2-inch thick, cut into very thin strips
- 1 1/4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons flour
- 1 cup sour cream
In a skillet over medium-low heat, cook mushrooms and onion in 4 tablespoons of butter until tender. Remove vegetables from the butter; set aside.
In a food storage bag or shallow bowl, combine 1/4 cup flour, salt, and pepper; dredge meat in the flour mixture.
Place the skillet on medium heat and add the remaining butter to the skillet. Brown beef quickly in butter; sprinkle with remaining seasoned flour left after dredging the beef.
Stir until blended.
Add beef broth and Worcestershire sauce to the skillet; simmer for 3 to 5 minutes, or until the beef is tender.
Stir the 2 tablespoons of plain all-purpose flour into the sour cream until smooth.
Add the sour cream mixture to the meat mixture, stirring to blend. Add mushrooms and onions back to the skillet; cook over low heat until thickened and hot. Do not boil.
Serve over hot rice or noodles.
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