Paula Deen Beef Stroganoff Recipe
A rich, creamy beef stroganoff with tender slices of steak and a thick sauce? Wow, tell me this isn't a dream!The key to getting the best texture is using the right cut of beef—ribeye or sirloin work best since they stay tender.Paula Deen’s recipe uses sour cream and a touch of Worcestershire sauce for a rich, tangy balance that makes this dish hard to put down.A dash of paprika adds depth, and I recommend using a wide egg noodle so it soaks up every bit of the sauce.If you like extra richness, a sprinkle of fresh parsley on top adds a bright contrast to the deep, creamy sauce.
Servings: 4
Ingredients
- 1 lb Beef sliced thin
- 2 tbsp Olive Oil
- 1 tbsp Butter
- 1 Onion sliced
- 8 oz Mushrooms sliced
- 2 tbsp Flour
- 1 can Mushroom Soup 10.5 oz
- 1 cup Beef Broth
- 1/2 cup Sour Cream
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the beef strips and brown them on both sides.
- Remove from the skillet and set aside.
- Add the sliced onions and mushrooms to the skillet with the pan drippings.
- Sauté until the onions are translucent and the mushrooms are tender.
- Sprinkle 2 tablespoons of flour over the onion and mushroom mixture.
- Stir constantly to cook the flour for about one minute to remove any raw flavor.
- Stir in the mushroom soup and beef broth, ensuring it mixes evenly with the flour and vegetables.
- Bring the mixture to a gentle boil, allowing it to thicken slightly.
- Reduce the heat to low.
- Return the browned beef to the skillet and mix in the sour cream.
- Simmer gently for about 10-15 minutes, until the beef is fully cooked and tender.
- Adjust seasoning with salt and pepper.