Beef Stroganoff, With Love: Best 5 Recipes

A tried-and-true classic that you’ve likely been enjoying for decades, beef stroganoff is a comfort food favorite that’s rich, creamy and satisfying. The secret to a successful stroganoff is letting the dish develop as much flavor as possible, which is why most recipes suggest cooking it on a low temperature for a long time.

After a while, the mushroom sauce will develop full, robust flavors and the meat will break down and become deliciously tender. And because stroganoff is most often served alongside noodles, it’s a go-to dish if you’re looking to stretch your beef purchase. Check out Food Network’s top-five beef stroganoff recipes below to find traditional and contemporary takes on this timeless dish that’s ideal for a hearty Sunday supper.

Try swapping lean ground beef in place of traditional sirloin or chuck roast, and opt for low-fat sour cream and enriched pasta to offer a lighter take on traditional stroganoff without sacrificing the taste or texture of the classic meal.

The beef in this recipe is sliced thinly, so the dish takes only 30 quick minutes to prepare from start to finish. Just sear it first, then simmer the sirloin in a meaty combination of onions and beef stock, and finish with sour cream for richness.

FNK_BEEF_STROGANOFF_H.jpg

FNK_BEEF_STROGANOFF_H.jpg

Photo by: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved

A squeeze of lemon juice adds a refreshing burst of taste to this thick, creamy stroganoff sauce.

FN_FN Kitchens  Pressure Cooker Beef Stroganoff.tif

FN_FN Kitchens Pressure Cooker Beef Stroganoff.tif

FN_FN Kitchens Pressure Cooker Beef Stroganoff.tif

©2012, Television Food NEtwork, G.P. All Rights Reserved

2012, Television Food NEtwork, G.P. All Rights Reserved

Thanks to the culinary workhorse that is the pressure cooker, you can prepare a ready-to-eat beef stroganoff in only 40 minutes. This machine will rapidly cook the meat as well as the vegetables and white wine, under pressure, so everything turns out flavorful and tender in a flash.

For even more decadence to his stroganoff, Tyler adds a splash of cognac to the sauce before cooking the beef, then rounds it out with garlic-laced mushrooms, tangy sour cream and a dollop of Dijon before serving.

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