Easy Beef Stroganoff
Tender beef and a creamy mushroom gravy come together for this easy beef stroganoff we serve over buttery egg noodles.
2 tablespoons butter 2 pounds beef short ribs, boneless, cut into strips against the grain ½ yellow onion, diced 3 cloves garlic, minced ½ cup bella mushrooms, stems removed and sliced 2 cans cream of mushroom 1 package onion soup mix 1 package egg noodles, cooked according to the package sour cream, to garnish kosher salt, to taste black pepper, coarse ground, to taste
Generously season the beef with salt and pepper, and set it aside. Warm butter in a dutch oven over medium-high heat, then add a single layer of the reserved beef to the bottom. Brown the meat and set it aside. Repeat until all the meat is seared. Next, add onion, garlic, and mushrooms. Sweat them over medium heat until the onions become translucent and soften. Stir in the cream of mushroom and onion soup mix, then return the meat to the dutch oven and mix well. Cover and cook for about 20 minutes; stir to prevent burning. Garnish with sour cream and serve with egg noodles, mashed potatoes, or mashed cauliflower.
Nutrition Disclosure: The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice. Further, the calculation for this recipe was made only for the stroganoff and doesn't include the nutritional information for egg noodles or any other side dish.
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Serving: 1 bowl Calories: 330 kcal Carbohydrates: 6 g Protein: 21 g Fat: 25 g Sodium: 586 mg Fiber: 1 g Sugar: 2 g