Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, beef stroganoff over sautéed potatoes. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Half the potatoes and scoop out the insides, keeping the scooped out potato for later. Cut the steak into thin strips and sear in a hot pan. With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it's no wonder Beef Stroganoff is such a hit.
Beef Stroganoff over Sautéed Potatoes is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Beef Stroganoff over Sautéed Potatoes is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have beef stroganoff over sautéed potatoes using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Beef Stroganoff over Sautéed Potatoes:
- Get 2 tbsp. vegetable oil
- Take 1-1/2 pounds beef chuck roast, cut into 1/2-inch thick strips
- Take 2 tbsp. butter
- Prepare 1/2 onion, diced
- Make ready 8 oz. sliced mushrooms
- Make ready 3 cloves garlic
- Get 2 tbsp. flour
- Make ready 3 cups beef broth
- Get 1 cup sour cream
- Make ready 3 tbsp. fresh sliced chives
- Take to taste Salt and pepper
- Prepare Sautéed potatoes for serving
This delicious beef stroganoff recipe is made with lean beef, beef stock, sour cream, onion, and Make this delicious beef stroganoff and serve it with hot buttered noodles, rice, or potatoes. We recommend serving it with potatoes or over split buttered biscuits. While the potatoes are cooking, prepare the beef. Remove the mushrooms from the pan and reserve.
Instructions to make Beef Stroganoff over Sautéed Potatoes:
- Season beef with salt and pepper
- Preheat your pan over high heat and add oil. Add beef and cook, stirring constantly, for 5-6 minutes, or until liquid evaporates and meat is browned. Remove meat from the pan and set aside.
- Add butter, mushrooms, onions and garlic into the pan, season them with salt and cook over medium-high heat until the vegetables begin to develop some color. Stir in flour and cook for about 1 minute.
- Stir in 3 cups of stock and add your beef. Bring to a simmer, cover and cook on low heat for about 1 hour or until the beef is tender and the sauce has thickened. Stir in sour cream, chives and serve over sautéed potatoes.
Then check out this beef stroganoff with potatoes. MORE+ LESS Cover any leftover stroganoff and refrigerate it for up to three days. Reheat it and serve it over rice, mashed potatoes or your favorite pasta. Serve the beef Stroganoff with the sautéed potatoes and cucumber pickle. Beef Stroganoff, named for a family of long pedigree in czarist Russia, was a reigning party favorite a generation ago and is one of my leading nominees for a Heat half the butter over high heat in a large heavy (preferably cast-iron) skillet.
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