Easy Beef Stroganoff
mommy hoods diary
mommy hoods diary
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  • 5.0 from 2 reviews Easy Beef Stroganoff Save Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: Oriana Romero Serves: 4 - 6 portions Ingredients:
  • 3 tablespoons olive oil, divided 3 tablespoons butter, divided 1 lb beef tenderloin, sliced into 2-inch-long strips Salt and pepper, to taste 1 lb Cremini mushroom, sliced 1/2 inch thick (can substitute with white mushrooms) ½ cup onion, thinly sliced 3 garlic gloves, minced 1/2 teaspoon thyme leaves 2 cups beef broth 1 cup heavy cream 1 tablespoon Worcestershire sauce 1 bay leaf ½ cup sour cream 1 tablespoon Dijon mustard Directions: Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy skillet over medium-high heat. Add beef, season with salt and pepper, and cook, tossing often, until browned on all sides, about 8 minutes. Transfer to bowl. Reduce heat to high-low and heat the remaining oil and butter in same skillet. Add mushrooms, onion, garlic, and thyme. Season with salt and pepper, and cook, tossing often, until mushrooms are golden brown and tender, about 6 minutes. Add broth, cream, Worcestershire sauce, and bay leaf; mix to combine and bring to a simmer. Cook until reduced, about 6 minutes. Return beef to skillet; cook over medium-low heat until sauce is thick and creamy, 8–10 minutes. Try and adjust season with salt and pepper, if necessary. Turn off the heat and whisk in sour cream and mustard. Serve immediately, garnished with chopped parsley, if desired. 3.5.3208



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