The skillet version of stroganoff (distinct from the baked casserole). Freeze the beef and gravy, and cook the noodles fresh — noodles frozen in sauce tend to soften.
Ingredients
- 1½ lb beef strips (or ground beef)
- 1 onion, diced
- 8 oz mushrooms, sliced
- 3 garlic cloves, minced
- 3 tbsp butter
- 3 tbsp flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 cup sour cream
- Egg noodles, to serve
Instructions
- Brown the beef and set aside. Sauté the onion, mushrooms, and garlic in the butter until soft.
- Whisk in the flour and cook 1 minute, then whisk in the broth and Worcestershire and simmer until thickened.
- Off the heat, stir in the sour cream, then return the beef. Serve over freshly cooked egg noodles.
Make-Ahead & Storage
Freeze the beef and gravy (without noodles) up to 3 months. Sour cream can look grainy after freezing — a good stir when reheating brings it back. Cook noodles fresh at serving.
Notes
Beef strips give a more classic stroganoff; ground beef makes it faster and cheaper. A splash of white wine in the gravy adds brightness.