This beef stroganoff recipe with sour cream is rich and creamy It uses a roux to create a beef gravy thickened with sour cream and cream cheese A little bit of zip is added with pepper flakes Serve over egg noodles
Prep Time
10 mins
Dificult
Medium
Servings
1 hr 50 mins
Ingredients
Instructions
Place beef into a large bowl. Stir in red wine
salt
and black pepper. Marinate for 10 minutes
then remove beef and pat dry with a paper towel. Reserve remaining marinade.
Dotdash Meredith food Studios
Heat olive oil in a large skillet over medium heat. Stir in beef; cook and stir until browned
5 to 7 minutes. Transfer beef to a plate
then drain any remaining grease from the skillet.
Melt 2 tablespoons butter in the skillet over medium heat. Stir in onion
garlic
and a pinch of salt. Cook and stir until onion is soft and translucent
3 to 4 minutes. Transfer onion mixture to the plate with beef; set aside.
Dotdash Meredith food Studios
Melt 2 tablespoons butter in the skillet over medium heat. Add mushrooms; cook and stir until tender
about 10 minutes. Transfer mushrooms to a bowl; set aside.
Dotdash Meredith food Studios
Melt 1/4 cup butter in the skillet over medium heat. Whisk in flour; cook and stir until flour no longer tastes raw
about 4 minutes. Slowly whisk in beef stock. Bring to a boil
stirring constantly
then reduce heat to medium-low.
Dotdash Meredith food Studios
Pour in reserved marinade
Worcestershire sauce
red pepper flakes
and mustard
then add beef and onion mixture. Cover and simmer until meat is tender
about 1 hour. Season with salt and black pepper.
Dotdash Meredith food Studios
Stir in mushrooms
cream cheese
and sour cream about 5 minutes before serving.
Dotdash Meredith Food Studios
Editor's Note:
Please note the differences in cooking time when using the magazine version of this recipe.
.jpeg)
