Creamy Beef Stroganoff

Hearty meals often bring the most satisfaction after a long day. This beef stroganoff combines tender strips of steak with a rich and tangy sauce that coats every noodle. It is a classic dish that relies on simple pantry staples to create a deep flavor profile. By browning the meat first and letting the onions soften in the pan drippings, we build a savory foundation that turns a few basic ingredients into a comforting dinner.

Yields: 4 servings | Prep Time: 15 minutes | Cook Time: 15 minutes | Temperature: Stovetop

Ingredients

• 1 pound top round steak
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 1 (8-ounce) carton sour cream
• 1 (10 3/4-ounce) can cream of mushroom soup, undiluted
• 2 tablespoons ketchup
• 2 teaspoons Worcestershire sauce
• Hot cooked noodles (for serving)

Instructions

1. Prepare the Meat: Trim any excess fat from the steak. Slice the meat across the grain into 2 x 1/4 inch strips.
2. Sear: Heat the vegetable oil in a large skillet. Brown the steak strips in the oil. Add the sliced onion and cook for 5 minutes, stirring constantly until the onions are soft.
3. Make the Sauce: In a separate bowl, combine the sour cream, cream of mushroom soup, ketchup, and Worcestershire sauce.
4. Simmer: Add the sauce mixture to the skillet with the steak and onions. Cook over low heat, stirring constantly, until the mixture is thoroughly heated.
5. Serve: Serve the stroganoff immediately over hot cooked noodles.

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