This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
German Beef Stroganoff
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- #22249
The only thing better than how good this creamy stroganoff tastes is how easy the cleanup is. Cook and serve it all in the same skillet, just boil some noodles to go alongside, and you're all set.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound round steak
3 tablespoons oil
1/2 cup chopped onion
1 can (4 ounce size) sliced mushrooms, drained
1/4 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (10.75 ounce size) cream of mushroom soup
1/2 cup water
8 ounces sour cream
directions
Slice the round steak into thin strips.
Heat the oil in a skillet over medium-high heat. Add the beef and cook, stirring frequently, until well browned.
Add the chopped onion, mushrooms, mustard, salt, and pepper. Cook, stirring frequently, until the beef is tender.
Add the soup and water. Bring it to a simmer and let cook for 5 minutes.
Reduce the heat to low and stir in the sour cream (do not let it boil or the sour cream will curdle). Stir to incorporate the sour cream and just let it heat through. Serve the German beef stroganoff hot over cooked noodles.
recipe tips
Slice the round steak across the grain into thin strips. This helps keep the steak tender.
Allowing the sour cream to come to room temperature before adding it to the skillet can help prevent curdling.
For a thicker sauce, simmer the stroganoff uncovered for a few additional minutes before adding the sour cream.
common recipe questions
Can I use a different type of meat for this stroganoff?
Yes, you can use different types of meat such as thinly sliced chicken breast or pork loin. Adjust cooking times accordingly, as chicken and pork may cook faster than beef.
Is there a substitute for sour cream?
If you don't have sour cream, you can use Greek yogurt as a substitute. Be sure to add it at the end of cooking and heat it gently to avoid curdling. Greek yogurt offers a similar tanginess and creaminess.
How can I add more flavor to this stroganoff?
To add more flavor, saute a clove of minced garlic with the onion. You can also add a splash of dry white wine to the skillet after browning the beef and cook it off before adding the other ingredients. A teaspoon of Worcestershire sauce or a pinch of paprika can also add to the flavor.
What sides go well with beef stroganoff?
In addition to noodles, beef stroganoff pairs well with steamed green beans, roasted carrots, or a crisp green salad. For a low-carb option, serve it over mashed cauliflower or zucchini noodles.
Can I add fresh mushrooms instead of canned?
Fresh mushrooms can be used instead of canned. Saute about 8 ounces of sliced fresh mushrooms with the onions until they're browned and their moisture has evaporated before proceeding with the recipe.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or beef broth if the stroganoff has thickened too much. Avoid boiling to prevent the sour cream from curdling.
Can I freeze beef stroganoff?
It's best not to freeze this dish if it already contains sour cream, as it may separate and affect the texture when thawed. If you plan to freeze the stroganoff, do so before adding the sour cream. Add fresh sour cream after reheating.
nutrition data
482 calories, 39 grams fat, 8 grams carbohydrates, 25 grams protein per serving. This recipe is low in carbs.
Beer makes batters better, meat more tender, and sauces more flavorful.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
Authentic German stroganoff is right up there with authentic American sushi. It doesn't exist because stroganoff is a Russian dish. The only thing that makes this recipe German is the inclusion of a cheap can of mushroom soup.
I'm not sure why you are making the inaccurate assumption that this is "authentic" stroganoff. It's titled German Beef Stroganoff for a reason, because it is a twist on more traditional stroganoff recipes.