Sandra This Paula Deen Beef Stroganoff Recipe is a juicy and creamy recipe, which is made with tender strips of beef and a savory mushroom gravy. It’s the perfect 30-minute meal, ready in about 30 minutes.
Paula Deen Beef Stroganoff Recipe Ingredients
- 600 g / 1.2 lb scotch fillet steak / boneless rib eye
- 2 tbsp vegetable oil, divided
- 1 large onion, sliced
- 300 g / 10 oz mushrooms, sliced (not too thin)
- 40 g / 3 tbsp butter
- 2 tbsp flour
- 2 cups / 500 ml beef broth, preferably salt reduced
- 1 tbsp Dijon mustard
- 150 ml / 2/3 cup sour cream
- Salt and pepper to taste
- 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice, for serving
- Chopped chives, for garnish (optional)
How To Make Paula Deen Beef Stroganoff
- Prep the beef: Use your fist or a mallet to flatten the steak to about a 1/3″ (3/4cm) thickness. Slice the beef into thin 1/5″ (5mm) strips, discarding any large pieces of fat. Season with salt and pepper.
- Sear the beef: Heat 1 tablespoon of oil in a large skillet over high heat. Add half the beef and quickly sear for 30 seconds per side until browned. Immediately remove to a plate. Repeat with the remaining oil and beef.
- Cook the vegetables: Turn the heat down to medium-high. Melt the butter in the same skillet, then add the onions and cook for 1 minute. Add the mushrooms and cook until they are golden brown, scraping the bottom of the pan to lift any flavorful browned bits.
- Build the sauce: Stir the flour into the vegetables and cook for 1 minute. While stirring, gradually pour in half the beef broth. Once combined, add the remaining broth, sour cream, and Dijon mustard.
- Simmer and finish: Bring the sauce to a simmer and cook for 3-5 minutes, until it thickens to the consistency of pouring cream. Season with salt and pepper to taste. Return the beef and any juices from the plate to the skillet. Simmer for 1 minute to heat through.
- Serve: Serve the stroganoff immediately over hot egg noodles or pasta, garnished with fresh chives if desired.
Recipe Tips
- How do I get the most tender beef? The key is to sear it very quickly over high heat. Do it in two batches to avoid overcrowding the pan, which would steam the meat instead of searing it. The beef should still be rare on the inside when you remove it from the pan.
- What if I only have a budget cut of beef? You can use a technique called “velveting” to tenderize tougher, more economical cuts of beef. This Chinese method involves coating the beef in a mixture (usually cornstarch and egg white) before cooking to give it a tender, silky texture.
- How do I keep the sauce from getting too thick? The sauce will thicken as it simmers. If it gets thicker than you’d like, you can stir in a splash of water or more beef broth. Be sure not to simmer the sauce for too long after adding the beef back in, as this will make the meat tough.
- Why use a large skillet? A large skillet provides more surface area, which is crucial for getting a good, quick sear on the beef and for allowing the sauce to reduce and thicken efficiently.
What To Serve With Beef Stroganoff
This classic dish is traditionally served over noodles, but it’s also delicious with:
- Wide egg noodles
- Mashed potatoes
- Fluffy white rice
- Creamy polenta
How To Store Beef Stroganoff
Refrigerate: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Freeze: Beef stroganoff freezes well. Allow it to cool completely, then store it in a freezer-safe container. Thaw fully in the refrigerator before reheating gently on the stovetop, being careful not to overcook the beef.
Beef Stroganoff Nutrition Facts
- Serving: 243g
- Calories: 586kcal
- Carbohydrates: 9g
- Protein: 37g
- Fat: 44g
- Saturated Fat: 24g
- Cholesterol: 125mg
- Sodium: 449mg
- Potassium: 1035mg
- Fiber: 1g
- Sugar: 3g
- Vitamin A: 485IU
- Vitamin C: 4mg
- Calcium: 57mg
- Iron: 3.7mg
Nutrition information is estimated and may vary based on ingredients, serving size, and cooking methods used.
FAQs
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Paula Deen Beef Stroganoff Recipe
Description
A quick and delicious weeknight dinner featuring juicy strips of beef and mushrooms smothered in a rich, creamy sour cream gravy.
Ingredients
Instructions
- Flatten steak and slice into thin strips. Season with salt and pepper.
- In a large skillet over high heat, sear beef in two batches for 30 seconds per side; remove and set aside.
- In the same pan, melt butter and cook onions for 1 minute, then add mushrooms and cook until golden.
- Stir in flour and cook for 1 minute. Gradually whisk in broth, then stir in sour cream and mustard.
- Simmer sauce for 3-5 minutes until it thickens.
- Return beef and any juices to the pan, simmer for 1 minute to heat through, and serve immediately over noodles.
Notes
- Sear the beef quickly in batches over high heat to ensure it stays tender and juicy.
- For the best flavor, use a good quality steak like rib eye or sirloin.
- Scrape the bottom of the pan after cooking the mushrooms to incorporate all the flavorful browned bits into the sauce.
- Do not over-simmer the dish after adding the beef back in, as this will make it tough.
