15 Minute Beef Stroganoff
Quick and cheap beef stroganoff that my mom used to make when I was a kid. You dont need a lot of ingredients and it only takes one step - heat.
Quick and cheap beef stroganoff that my mom used to make when I was a kid. You dont need a lot of ingredients and it only takes one step - heat.
- Carbohydrate 8.4042474979841 g
- Cholesterol 59.0033333333333 mg
- Fat 10.1777766666408 g
- Fiber 0.966975013244351 g
- Protein 17.3853008330604 g
- Saturated Fat 4.93979024999591 g
- Serving Size 1 1 Serving (145g)
- Sodium 666.117519749947 mg
- Sugar 7.43727248473975 g
- Trans Fat 1.50856508332475 g
- Calories 197 calories
Step-by-step
- Cut meat into small pieces (I prefer strips) and brown.
- Add remaining ingredients and heat to boiling.
- Cook and stir until mixture thickens.
- Serve hot over your favorite noodles.
Classic beef stroganoff relies on a carefully built pan sauce finished off the heat, but this minimalist version forces every component into the pot simultaneously. Traditional preparations demand separate searing of tenderloin and a slow reduction of heavy cream with mustard and brandy. This streamlined method instead leans on dehydrated seasonings and canned moisture to bypass long simmers. Cut the round steak into uniform strips measuring precisely one-half inch thick to ensure they cook through within the brief heating window. Searing those pieces requires a hot skillet registering 400 degrees Fahrenheit, allowing the exterior proteins to brown without completely graying the interior. Once the flour and liquid components join the pan, starches begin hydrating immediately. Gelatinization occurs when heat hits 205 degrees Fahrenheit, turning the cloudy mixture into a glossy coating that clings to a spoon. Watch the liquid closely as large bubbles break the surface; when the trails left by your stirring spoon hold their shape for two full seconds, the starch has reached maximum viscosity. Sour cream introduces lactic acid, which reacts with the dehydrated onion soup mix to balance the heavy salt content through basic flavor neutralization. Stir the dairy in during the final sixty seconds of heating, because boiling dairy above 212 degrees Fahrenheit causes the casein proteins to coagulate into grainy curds. Round steak demands strict adherence to slicing technique or it turns leathery, so always cut perpendicular to the muscle fibers. Leftovers keep safely in a sealed glass container for up to three days at 38 degrees Fahrenheit, though reheating requires low power levels to prevent the sauce from breaking.
