This is the absolute Best Beef Storganoff you will ever make! It’s the most tender, flavorful stroganoff I’ve ever had and whenever I make it, someone ALWAYS asks for the recipe! It will fast become a family favorite and sure to be on your rotation of comfort meals. Perfect for a cold winter’s night or a Sunday supper! Even the pickiest of eaters will love this, I have never had a kid not ask for seconds!
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You will need:
2 pounds lean stew meat cut into cubes
2 Tablespoons butter
1 pound white mushrooms, sliced
½ medium onion, chopped
3 cans Campbell’s condensed beef broth (use this brand it gives a rich, flavorful taste)
4 TB ketchup
2 cloves garlic, pressed
1-2 TB cornstarch
2 cup sour cream
Cooked noodles or rice
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Directions:
First, melt butter in large skillet. Then add mushrooms and onions and sauté until onion is tender. Now, remove from skillet and put in a bowl and set in the refrigerator for later.
Next, in the same skillet, cook the meat until light brown.
Reserving 1 can of broth, stir in the other cans of broth, ketchup and garlic. Cover and simmer on low for 2-3 hours.
Then, pour in the last can of broth reserving about 3 Tablespoon. Thicken the sauce with 1 or 2 TB cornstarch mixed with the reserved broth.
Now add back the mushrooms and onion. Heat to bubbling, stirring constantly.
Reduce heat and whisk in the sour cream a little at a time so it doesn’t curdle. Finally warm through and serve over noodles or rice.
This is really the best Beef Stroganoff recipe and my parents just loved it and asked me to make it every Christmas. It’s so good and sure to be a tradition in your family too.
Best Beef Stroganoff
This is the absolute best beef stroganoff you will ever make! Super tender with rich sauce, this is a winner dinner with the pickiest of eaters!
Ingredients
- 2 pounds lean stew meat cut into cubes
- 2 Tablespoons butter
- 1 pound white mushrooms, sliced
- ½ medium onion, chopped
- 3 cans Campbell’s condensed beef broth (use this brand it gives a rich, flavorful taste)
- 4 TB ketchup
- 2 cloves garlic, pressed
- 1-2 TB cornstarch
- 2 cup sour cream
- Cooked noodles or rice
Instructions
- Melt butter in large skillet. Add mushrooms and onions and sauté until onion is tender. Remove from skillet and put in a bowl and set in the refrigerator for later.
- In the same skillet, cook the meat until light brown. Reserving 1 can of broth, stir in the other cans of broth, ketchup and garlic. Cover and simmer on low for 2-3 hours.
- Pour in the last can of broth reserving about 3 Tablespoon. Thicken the sauce with 1 or 2 TB cornstarchmixed with the reserved broth.
- Now add back the mushrooms and onion. Heat to bubbling, stirring constantly. Reduce heat and whisk in the sour cream a little at a time so it doesn’t curdle. Warm through and serve over noodles or rice.
