Beef Stroganoff
Beef Stroganoff is a stick-to-your-bones classic that everyone loves! Between the chunks of beef and vegetables, and that creamy sauce, it's a true winner. This recipe calls for rice, but it can always be replaced with wide noodles. The Nostalgic Foodie
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Main Course
Cuisine: American
Keyword: Beef Stroganoff
Servings: 4 people
Calories: 1250kcal
- 2 lbs beef cubes
- ½ lb butter (two sticks)
- 1 onion diced
- 1 cup mushrooms sliced
- ½ bell pepper red or green, diced
- 1 tbsp Worcestershire sauce
- 1 dash Tabasco sauce
- 1 clove garlic minced
- 1 tbsp garlic salt
- 1 cup sour cream
- 1 cup heavy cream
- 3 tbsp white wine vinegar
- 2 tbsp flour
- 1 cup rice
Prepare the rice by boiling 2 cups of water, lower the heat and add rice. Cover, and simmer on low for 20 minutes.
Heat butter in a deep skillet, and sauté the beef cubes until brown on all sides.
Once browned, add onion, mushrooms, bell pepper, Tabasco, Worcestershire sauce, garlic clove and garlic salt.
Once the vegetables are soft, add sour cream, heavy cream and white wine vinegar.
Sprinkle flour over the mixture to help thicken the sauce.
Cover, and simmer for one hour, or until the meat is completely tender.
Plate with a scoop of rice with Stroganoff ladled on top.
Serve, and enjoy!