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JayBeez Beef Stroganoff

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JayBeez Beef Stroganoff

    • Medium



    Ingredients :

    • 1 ½ pounds beef top sirloin
    • thinly sliced
    • 1 ½ tablespoons steak seasoning
    • 2 tablespoons olive oil
    • 2 tablespoons butter
    • 1 (8 ounce) package baby bella mushrooms
    • thinly sliced
    • 1 small onion
    • finely chopped
    • 4 cups water
    • 1 tablespoon beef soup base (such as L.B. Jamison’s®)
    • 1 teaspoon beef soup base (such as L.B. Jamison’s®)
    • 1 (8 ounce) container sour cream
    • 1 (10.5 ounce) can condensed cream of mushroom soup
    • 1 (8 ounce) package egg noodles
    • 1 cup frozen peas
    • thawed (Optional)
    • ½ cup chopped fresh flat-leaf parsley
    • or to taste (Optional)

    Methods :

    • Mix beef and steak seasoning together in a bowl.
    • Heat olive oil in a 5-quart pot over medium-high heat. Add beef in a single layer; cook, turning once, until just browned on both sides, 5 to 7 minutes. Transfer to a plate using tongs; cover with aluminum foil and keep warm.
    • Combine butter with the drippings in the pot and melt over medium heat. Add mushrooms and onion; cook and stir until mushrooms brown and onion softens, 7 to 9 minutes. Stir in water and bring to a simmer. Add 1 tablespoon plus 1 teaspoon soup base; mix well.
    • Place sour cream in a bowl. Ladle in 1/2 cup of the simmering mushroom-soup base mixture. Beat with a whisk to combine. Set aside until the final step.
    • Stir cream of mushroom soup and egg noodles into the pot and mix well. Bring to a boil and reduce heat. Simmer, uncovered, stirring occasionally, until noodles are tender yet firm to the bite and liquid is mostly reduced to sauce, 10 to 15 minutes.
    • Stir cooked beef and any accumulated liquid into the sauce. Return to a simmer. Remove from heat; stir in sour cream mixture. Add peas. Let sit until heated through, 5 to 7 minutes. Top with parsley.


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