Pioneer Woman Beef Stroganoff Recipe
I love how this recipe transforms simple ingredients into a rich and satisfying meal with just the right amount of creamy decadence.A key trick for success is to brown the beef in batches so it sears beautifully and doesn’t steam.The recipe shines with its use of tender beef, hearty mushrooms, and a garlicky cream sauce that feels like a warm embrace on a chilly evening.Make sure to serve it over noodles, rice, or polenta—you’ll find it hard to resist going back for seconds!
Ingredients
- 1 lb Beef Sirloin sliced thin
- 1 tbsp Olive Oil
- 1 Onion chopped
- 1 cup Mushrooms sliced
- 2 tbsp Butter
- 2 cups Beef Broth
- 1 cup Sour Cream
- Salt and Pepper to taste
- 1 package Egg Noodles
Instructions
- Heat the olive oil in a skillet over medium-high heat. Add the beef slices, seasoned with salt and pepper. Brown the meat quickly, ensuring all sides are evenly cooked. Transfer the beef to a separate dish and set aside.
- In the same skillet, add the butter, allowing it to melt. Introduce the onions and mushrooms, cooking until the onions are translucent and the mushrooms are tender. This usually takes about 5 minutes.
- Pour in the beef broth, stirring to combine the flavors. Allow the mixture to come to a gentle simmer, which should take a few minutes. Stir occasionally to prevent sticking.
- Reduce the heat to low and add the sour cream. Mix thoroughly to achieve a creamy consistency. Reintroduce the cooked beef into the skillet, stirring to coat the meat evenly with the sauce.
- Prepare the egg noodles according to the package instructions. Serve the beef stroganoff over the cooked noodles, garnishing with fresh parsley if desired.
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