Sensational Beef Stroganoff

A streamlined beef stroganoff that gets dinner on the table in 30 minutes flat. Thin-sliced round steak seared with onions over high heat, then simmered in cream of chicken soup with paprika and finished with light sour cream for that classic tangy, creamy sauce.

Slicing the beef across the grain into very thin strips is what makes this work with a tougher cut like round steak. Against the grain means you’re cutting through the muscle fibers, so each bite is tender instead of chewy. High heat and a quick sear keeps the beef from stewing in its own liquid.

The sour cream goes in at the very end on reduced heat. This is important. If you add it while the sauce is boiling, it curdles and breaks into grainy lumps. Stir it in gently once the heat is low and serve right away over hot egg noodles.

Kitchen Tips

• Slice the beef as thin as possible. Partially freezing it for 20 minutes makes thin slicing much easier.
• Sear over high heat and don’t crowd the skillet. You want browning, not steaming.
• Stir constantly once the soup is in so it doesn’t scorch on the bottom.
• Garnish with fresh chopped parsley for color and a clean herbal note.

Variations

• Use cream of mushroom soup instead of cream of chicken for a more traditional stroganoff flavor.
• Add sliced mushrooms with the onions for extra earthiness.
• Serve over mashed potatoes or rice instead of noodles.