7 November, 2019
Best Beef Stroganoff Recipe
This is the best beef stroganoff recipe I have ever made. My family ate it up and I barely had any left for the next day’s lunch. Next time I will have to double it so we will have left overs.
Beef Stroganoff
2 – 48 ounce containers of Beef Broth – divided
3 pounds round steak – cut into 1/2 inch strips
2 large onions – cut into thick slices
1 pound mushrooms – sliced.
4 teaspoons Worcestershire sauce – divided
1/2 teaspoon pepper
12 ounce container of sour cream
1/4 cup cornstarch
1/4 cup cold water
Egg Noodles – cooked
Directions
1. In a deep cast iron skillet pour in one container of Beef Broth. Add to it round steak, onions, mushrooms, and 2 teaspoons Worcestershire sauce.
2. Bring to a boil over medium high heat and then turn down to medium to simmer for 30 minutes. Check broth level and use the second container of broth to add more to the pot to cover the meat. Bring back to a simmer again and let simmer another 30 minutes. Do this till all broth is used and meat is tender.
3. Add the last 2 teaspoons of Worcestershire sauce and pepper. Stir well.
4. In a small glass measuring cup, mix together cornstarch and cold water. Slowly add to meat using just enough to slightly thicken.
5. Take off heat and add sour cream just before serving.
6. Serve over cooked egg noodles or rice.
Cut meat in strips then, cut In half to make bite size pieces.
Bite size pieces.
Put meat in skillet with broth onions and mushrooms to simmer.
Mushrooms, onions, and Worcestershire sauce added.
Give me a comment below and let me know if you had the chance to make this recipe and what you thought about it. If you have any questions or suggestion put them in the comment section as well.
I am an associate affiliate with Amazon and Ibotta. I make a commission on any qualified purchase at no extra cost to the consumer.
Ingredients
- 2 - 48 ounce containers of Beef Broth - divided
- 3 pounds round steak - cut into 1/2 inch strips
- 2 large onions - cut into thick slices
- 1 pound mushrooms - sliced.
- 4 teaspoons Worcestershire sauce - divided
- 1/2 teaspoon pepper
- 12 ounce container of sour cream
- 1/4 cup cornstarch
- 1/4 cup cold water
- Egg Noodles - cooked
Instructions
- 1. In a deep cast iron skillet pour in one container of Beef Broth. Add to it round steak, onions, mushrooms, and 2 teaspoons Worcestershire sauce.
- 2. Bring to a boil over medium high heat and then turn down to medium to simmer for 30 minutes. Check broth level and use the second container of broth to add more to the pot to cover the meat. Bring back to a simmer again and let simmer another 30 minutes. Do this till all broth is used and meat is tender.
- 3. Add the last 2 teaspoons of Worcestershire sauce and pepper. Stir well.
- 4. In a small glass measuring cup, mix together cornstarch and cold water. Slowly add to meat using just enough to slightly thicken.
- 5. Take off heat and add sour cream just before serving.
- 6. Serve over cooked egg noodles or rice.