It’s true that the days are getting shorter and the weather is getting colder. It’s time for me to make one of my favorite meals that we eat mostly in the winter. This is because I don’t want to use any of my cooking tools in the summer. But in the winter, I can leave my oven on for a few extra hours to keep my kitchen nice and warm. Today I want to share the most amazing beef stroganoff recipe you will ever make!.
As a child, my mom made beef stroganoff with ground beef and Lipton Onion soup mix. I didn’t really like it. To begin with, I don’t like ground beef very much, and the onions were too crunchy from only being cooked for a few minutes. This was a quick dinner recipe. When I became a mom, I started to think of new recipes I could make. My mom’s beef stroganoff recipe tasted great, but I knew I could change it to make it more my style.
So I took the delicious taste of beef stroganoff and put it together with tender beef pieces and sour cream. The result is a winner.
You can make this beef stroganoff recipe in a few different ways, depending on your schedule. You can bake it in the oven, use a slow cooker, or put it in a pressure cooker. Anything is possible!
In my opinion, being able to cook it in the oven is best. There is something that happens to the entire meal. The flavors are more intense, and the meat is so tender. It’s definitely the way to go.
You only need one pan for the whole thing when you cook it in the oven, except for the rice and sides.
Now, I understand that we cant all hang out at the house for 4 hours while it cooks. I am lucky enough to work from home, so its a non issue for my most days.
This will also work for parents who have to work. It’s easy to change so that it can be made in either a slow cooker or a pressure cooker. The only caveat is that the sauce won’t get as thick or the flavors won’t be as strong, but they are still delicious.
Beef stroganoff is a comforting, hearty dish of tender beef strips smothered in a creamy, mushroom-studded sauce. Traditionally made with filet mignon or other premium cuts, beef stroganoff can get pricey. However, you can actually use more budget-friendly London broil to make outrageously delicious stroganoff.
With its thin shape and moderate marbling, London broil delivers great beefy flavor and lends itself perfectly to slicing into tender morsels for this classic dish. Follow this easy technique for turning London broil into a sensational weeknight beef stroganoff.
Ingredients
- 1 1⁄2 – 2 lbs London broil
- 8 oz button mushrooms, sliced
- 1⁄2 cup onions, chopped
- 1 can (10 oz) condensed cream of mushroom soup
- 1 tbsp browning sauce (Kitchen Bouquet)
- 1⁄2 cup sour cream
- Chopped parsley for garnish
Steps
1. Prepare the London Broil
Select a 11⁄2 – 2 lb London broil, ideally 1-2 inches thick Pat dry and lightly coat both sides with olive oil Season generously with salt and pepper.
Broil 4-5 minutes per side for medium rare doneness Remove from oven and tent loosely with foil Let rest 10 minutes,
2. Slice the Steak
While steak rests, slice onions and mushrooms to prep for sautéing.
Once rested, slice London broil as thinly as possible across the grain. Cutting against the grain shortens muscle fibers for the most tender results.
Aim for thin, bite-sized slices. Trimming off any gristly bits.
3. Cook the Aromatics
In a large skillet over medium-high heat, warm 1 tbsp olive oil. Sauté onions until translucent, 3-4 minutes.
Add mushrooms and continue cooking until softened and browned, about 5 more minutes.
4. Simmer the Beef
Stir sliced London broil and any accumulated juices into veggies in the skillet.
Add condensed cream of mushroom soup and browning sauce. Stir well to incorporate.
Reduce heat and gently simmer until beef is heated through, about 5 minutes.
5. Finish with Sour Cream
Remove skillet from heat. Stir in sour cream until blended and cream sauce thickens slightly.
Season with salt and pepper to taste. Garnish with chopped parsley.
Serve beef stroganoff over broad egg noodles, mashed potatoes or rice. Enjoy!
Tips for London Broil Stroganoff
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Use a thin, 1-2 lb London broil for quick cooking and easy slicing.
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Let steak rest 10 minutes after broiling to maximize juiciness.
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Cut steak across the grain into thin strips for tenderest texture.
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Sauté onions and mushrooms before adding beef to build extra flavor.
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Simmer beef just until heated through to prevent overcooking.
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Stir in sour cream at the end off heat to preserve its richness.
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Add a splash of white wine or Worcestershire sauce for extra depth.
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Garnish with chopped parsley or dill for a pop of color and freshness.
Variations
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Swap cream of chicken or cream of celery soup for the mushroom.
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Use sliced portobello mushrooms instead of buttons.
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Add a teaspoon of Dijon mustard or horseradish.
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For more veggies, add diced carrots when sautéing onions and mushrooms.
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To reduce calories, substitute plain Greek yogurt for sour cream.
How to Store Leftover Stroganoff
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Refrigerate leftovers for 3-4 days. Reheat in skillet over medium heat.
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For longer freezer storage, portion stroganoff into airtight containers leaving 1-inch headspace. Cool completely before freezing.
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Let thawed stroganoff sit 5 minutes before gently reheating on the stovetop until steaming throughout.
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Stir frequently to prevent scorching. Add broth or water if needed to thin.
With its budget price tag and thin shape, London broil is an ideal cut for slicing into tender strips for beef stroganoff. Letting the broiled steak rest before slicing optimizes tenderness. Sautéing aromatics builds next-level flavor. In just 30 minutes, you can enjoy restaurant-worthy beef stroganoff without the premium price!
Now are you looking for the slow cooker beef stroganoff method?
You still need to start out the same way. Brown the meat in a pan, then add the soups (the recipe below lists all the things you’ll need). Its key for the perfect beef stroganoff recipe.
Put it all in the slow cooker and set it to low for 6 to 8 hours. This is easy to make ahead of time, put in the fridge or freezer, and then add to the crock pot in the morning. The key is to not skip the browning of the meat!.
How to make the perfect beef stroganoff:
If you want to see the full process, watch this video!
The secret to this beef stroganoff is the browning of the meat. We use London Broil for ours. You can use cubed stew meat or eye of round. Any cut of meat will work for this because it will be cooked long enough to be soft. I like to choose a lean cut of meat and trim off the excess fat and silver skin.
This is so good that we’ve even made it with elk meat from a kill I had last year. Elk is so lean that it makes the most tender little pieces of meat.
Now, back to the browning of the meat. It is the base of this beef stroganoff recipe. You want to start my cooking your cubed steak in a screaming hot pan. My enamel dutch oven is big enough to make the whole recipe, and I can just pop it in the oven to finish cooking.
Once your pan is screaming hot you want to add your meat. It’s important to get the meat a nice brown color and the sides and bottoms of the pan to brown too. This will be key when adding the liquid to the pot.
Once your meat is browned, you will add the canned soups and Lipton Onion soup mix. You will also add water to each can and add that to the pan. Stir and mix, while scraping up the browned bits in the pan. This will give the beef stroganoff so much flavor!.
At this point, it’s easy to put it in the oven at 290 to 300 degrees for 4 hours. When the meat is tender and the sauce is thick its time to add the sour cream. I take the pan out of the oven and let it sit for about 10 minutes. Add the sour cream and mix in well. I love this on some fragrant jasmine rice and a side salad. If you are a fan of sour cream, add a dollop on top. You will not regret it.
Easy Classic Beef Stroganoff Recipe – Natasha’s Kitchen
FAQ
What is the most tender cut of beef for beef stroganoff?
How do you cook London broil so it’s not tough?
What is London broil cut good for?
Can London broil be used for beef stew?
How to cook beef stroganoff?
You will also add water to each can and add that to the pan. Stir and mix, while scraping up the browned bits in the pan. This will give the beef stroganoff so much flavor! When you are at this point, you can easily cook it in the oven for 4 hours at 290-300 degrees. When the meat is tender and the sauce is thick its time to add the sour cream.
How to make Stroganoff?
For Stroganoff: Heat oil in skillet with lid. Cut beef into strips. Add onion slices and fresh mushroom slices to saute. When crisp tender, add beef strips, juice (1/3-1/2 c) 1/3 c water, cover and simmer 5-10 minutes until beef is no longer pink.
How do you cook steak Stroganoff?
Cook the steak in batches. You want a nice sear on the meat. That means it needs room to fry, not steam. Cook the steak in small batches, searing it for only about 30 seconds per side. Use a variety of mushrooms, such as shiitake, button, or cremini, for a richer flavor. Add extra vegetables. Beef stroganoff is similar to a stir-fry meal.
Can you cook beef Stroganoff in a pressure cooker?
Pressure cooker beef stroganoff is doable too! Simple start out the same way, only instead of putting your pan in the oven, pour the mixture into your pressure cooker and cook for 50 minutes on high pressure. Then add your sour cream once its done. This beef stroganoff recipe is truly one of my kids favorites! It has become a staple in my house.