Can I use Greek yogurt instead of sour cream?

Technically yes, but trust me - it's not quite the same. Greek yogurt tends to be tangier and can separate more easily when heated. If you must substitute, use full-fat Greek yogurt and stir it in at the very end, off the heat. But for that authentic creamy beef stroganoff texture, sour cream really is best!

What cut of beef works best?

I swear by sirloin for its perfect balance of tenderness and flavor, but you can use ribeye or tenderloin if you're feeling fancy. The key is slicing against the grain - this makes even cheaper cuts melt-in-your-mouth tender for homemade beef stroganoff.

Absolutely! The flavors actually deepen if you let it sit overnight. Just wait to add the sour cream until you're ready to serve - reheat the beef and mushroom mixture first, then stir in the sour cream at the end.

Why does my sauce look curdled?

Oh no! This usually happens if the sour cream gets too hot too fast. Always remove the pan from heat before adding it, and stir gently. If it does separate, whisk in a tablespoon of cold water - this often brings it back together.

Can I freeze beef stroganoff?

Honestly? I don't recommend it. The sour cream sauce tends to separate when thawed. But it keeps beautifully in the fridge for 3 days - just give it a gentle reheat with a splash of broth to bring it back to life!

30-Minute Beef Stroganoff That Will Blow Your Mind

Easy Beef Stroganoff

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A creamy and flavorful beef stroganoff recipe that’s perfect for a quick weeknight dinner.

Author: Sophia Collins
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Russian
Diet: Low Lactose

Ingredients

Scale

1 lb sirloin steak, thinly sliced
8 oz mushrooms, sliced
1 onion, diced
2 cloves garlic, minced
2 tbsp butter
1 tbsp olive oil
1 cup beef broth
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1/2 cup sour cream
Salt and pepper to taste
Fresh parsley for garnish
Egg noodles or rice for serving

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Instructions

Heat butter and olive oil in a large skillet over medium-high heat.
Add sliced steak and cook until browned. Remove and set aside.
In the same skillet, sauté onions and mushrooms until softened.
Add garlic and cook for 1 minute.
Pour in beef broth, Worcestershire sauce, and Dijon mustard. Stir well.
Return the beef to the skillet and simmer for 5 minutes.
Reduce heat and stir in sour cream until smooth.
Season with salt and pepper.
Serve over egg noodles or rice, garnished with fresh parsley.

Notes

For extra creaminess, add more sour cream.
Use tender cuts of beef for best results.
Store leftovers in an airtight container for up to 3li>

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 4g
Sodium: 450mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 35g
Cholesterol: 110mg

Find it online: https://kitchenuser.net/easy-beef-stroganoff-recipe/