Description
Paula Deen’s Beef Stroganoff delivers hearty comfort with rich, creamy elegance. Tender beef strips nestled in a luxurious sour cream sauce promise a delightful journey through classic Russian-inspired cuisine you’ll savor to the last bite.
Ingredients
Scale
Meat:
- 1.5 pounds (680 grams) round steak, cubed and cut into thin strips
Vegetables and Aromatics:
- 1 medium onion, sliced
- 8 ounces (226 grams) fresh mushrooms, sliced
Cooking and Binding Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons butter
- All-purpose flour
- 1 (10 ¾ ounces / 305 grams) can beef broth
- 1 (10 ounces / 283 grams) can cream of mushroom soup
- 1 cup sour cream
- Paula Deen’s House Seasoning, to taste
- Cooked egg noodles
Instructions
- Prepare the steak strips by generously coating them with a blend of salt, black pepper, and granulated garlic. Lightly dust the seasoned meat with all-purpose flour, ensuring an even, thin layer covers each piece.
- Heat a large cast-iron skillet with olive oil and unsalted butter over medium-high temperature. Swiftly sear the flour-coated steak strips until they develop a rich, golden-brown exterior on both sides. Transfer the browned meat to a separate plate, keeping the flavorful pan drippings intact.
- Introduce sliced yellow onions and fresh mushrooms into the same skillet. Gently sauté the vegetables for approximately 4-5 minutes, allowing the onions to become translucent and the mushrooms to caramelize. Sprinkle a light dusting of flour over the vegetables and stir to create a subtle thickening base.
- Carefully return the browned steak strips to the skillet with the sautéed vegetables. Pour in condensed cream of mushroom soup and low-sodium beef broth. Thoroughly mix the ingredients, creating a cohesive sauce. Reduce heat to low, cover the skillet, and let the mixture simmer for 25-35 minutes, allowing the flavors to meld and the meat to become tender.
- During the final cooking moments, gently fold in full-fat sour cream until completely integrated. Warm the mixture through, taking care not to let it reach a boiling point, which could cause the cream to separate.
- Plate the creamy beef stroganoff over a bed of freshly cooked egg noodles, creating an inviting presentation. Garnish with finely chopped fresh parsley for a touch of color and additional flavor.
Notes
- Quickly Sear for Maximum Juiciness: Flash-cook the steak over high heat to lock in rich flavors and maintain tender meat texture.
- Embrace Peak Mushroom Quality: Select firm, unblemished mushrooms that deliver robust earthiness and absorb sauce perfectly.
- Final Moment Sour Cream Magic: Gently fold creamy sour cream into the sauce just before plating to preserve silky smoothness.
- Personalize Flavor Profile: Sample the sauce moments before serving, allowing subtle seasoning adjustments that elevate overall taste.
- Immediate Serving Ensures Perfection: Transfer piping hot Stroganoff directly from stovetop to table, capturing peak sauce consistency and warmth.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 797 kcal
- Sugar: 4.5 g
- Sodium: 537 mg
- Fat: 44.63 g
- Saturated Fat: 18.75 g
- Carbohydrates: 50.75 g
- Fiber: 3.75 g
- Protein: 54.25 g
- Cholesterol: 204 mg