If nice cuts of beef are too pricey, just use ground beef! I have found that I am usually the only one that cares about how the food looks in my family, ha!
I do have a confession to make about this easy beef stroganoff recipe. My confession is…I really don’t like mushrooms. I promise it isn’t for a lack of trying. They always smell and look delicious. I always try them! But for whatever reason, my taste buds just reject them every time.
So in reality, I leave the mushrooms out when I make this. I sacrificed and put mushrooms in it when I took these photos, ha. If you have a fancier/better type of mushroom you like to use, feel free to substitute it in this recipe! I’m most certainly not a mushroom expert.
4 tablespoons butter
1/2 pound beef this can be any type you choose (see note)
1 cup onion chopped
1 cup white mushrooms sliced
4 cloves garlic minced
2 teaspoons ground sage
2 tablespoons flour
1 1/2 cups beef broth
1 tablespoon Worcestershire sauce
1/2 teaspoon soy sauce
1 tablespoon heavy whipping cream
3 tablespoons sour cream
salt and pepper to taste
In a large skillet, melt 1 tablespoon butter.
Brown beef, remove from skillet and set aside. If there is a lot of excess grease, remove it.
Add the rest of the butter.
Sauté onions and mushrooms until soft and starting to turn golden, about 3-4 minutes.
Add garlic and cook until fragrant, about 30 seconds.
Add sage and flour and stir until flour is cooked a bit, about 2 minutes.
Add beef broth, stirring constantly.
Stir in Worcestershire sauce, soy sauce, and the beef along with any accumulated juices.
Simmer on low heat until thickened, flavors have melded, and beef is cooked through, about 10 minutes. Be sure it’s not burning or sticking on the bottom by stirring occasionally.
Off heat, stir in cream and sour cream until combined.
Serve over egg noodles or rice.