Beef Stroganoff for 1
Submitted by jazzee
Classic beef stroganoff scaled for one person with tender chuck steak, mushrooms, and a silky sour cream sauce. Ready in 30 minutes, served over noodles or rice.
YIELD
1 servingsPREP
15 minCOOK
15 minREADY
30 minCooking for one doesn’t mean you have to settle for sad leftovers or a bowl of cereal. This single-serving beef stroganoff brings the full creamy, mushroom-rich experience to your solo Tuesday night.
Bite-sized strips of chuck steak get a quick sear, then meet golden mushrooms and onions in a velvety sour cream sauce spiked with Worcestershire and paprika.
Thirty minutes from fridge to fork. Spoon it over hot noodles or rice and congratulate yourself.
Kitchen Tips
- Use chuck steak for the best flavor-to-cost ratio. Slice it thin against the grain.
- Keep the heat low when you add the sour cream. Boiling will make it curdle and nobody wants that.
- A dash of Worcestershire is the secret weapon here. It adds a savory depth that punches way above its weight.
Ingredients
Directions
Discard bone and fat from meat and cut into thin, bite-size strips.
Heat ½ tablespoons of the butter with the oil in frying pan over medium-high heat.
Add mushrooms and onion and cook, stirring until golden.
Lift out and set aside.
Add remaining ½ tablespoons of butter to pan.
Add beef strips and cook over high heat, turning meat and shaking pan, just until browned.
Remove pan from heat, stir in reserved mushroom-onion mixture, salt, Worcestershire, paprika, pepper and sour cream.
Return pan to low heat and cook, stirring constantly, just until sauce is heated through--do not boil.
Sprinkle with parsley.
Serve over noodles or rice.
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