Tender slices of Beef smothered in creamy and delicious mushroom and onion gravy. This beef stroganoff recipe will be on your dinner table within 20 to 30 minutes
Course Main Course
Keyword beef stroganoff
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Muna Kenny
2medium size ribeye steak
1large onion chopped
3garlic cloves minced
10button mushrooms cut in slices
1chicken bouillonlow sodium
½teaspoonblack pepper powder
Salt to taste
3 ¼cupcold water
In a large hot pan, add 1 tablespoon butter and 2 tablespoon oil. When hot, add the beef.
Distribute the beef and let it cook for 40 seconds on one side without touching it. Flip the beef and cook on the other side for 30 seconds. Now, stir the beef and cook for one minute to one minute and a half.
Remove the beef from the pan and keep aside.
Add the remaining oil and butter to the pan. Add the onion and sauté until translucent.
Add the mushrooms and sauté until the mushrooms are tender, add the garlic and cook for few seconds.
Add the flour and cook for few seconds to a minute until the raw smell of flour is gone.
Add the water and chicken bouillon and stir until well combined. When it comes to a boil reduce heat to medium and cook for 3 minutes.
Pour around the ¼ cup from the sauce to the sour cream and mix quickly. We are tempering the sour cream, so it doesn’t curdle while cooking. Still, if the sour cream curdles after doing this step keep on cooking the sauce until thick and it will turn smooth and silky.
Add the tempered sour cream to the sauce and let it come to a simmer, then add the black pepper, salt, beef, and cook for one to two minutes.
Serve immediately with noodles, rice, or mashed potato.