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1-2 splashes of a white wine or dry vermouth 1 good squirt of Dijon mustard Chopped parsley, a handful Sea salt & fresh . 1. Lower the heat to low and add the sour cream, salt, and pepper. Is Vermouth A Good Choice For Beef Stroganoff? Hearst Magazine Media, Inc. All Rights Reserved. In a large nonstick skillet or Dutch oven, brown beef in batches in 2 teaspoons oil over medium heat. Just A Pinch Food Group The dynamics of the dish will change, but it will still taste excellent. 3 tablespoons butter 3 teaspoons paprika directions Cut meat into 1/4" strips and brown in butter. 2023 /TM General Mills All Rights Reserved, Betty Crocker No-Bake Bites Cookie Dough. In a 3 1/2 or 4 qt slow cooker, combine mushrooms, onions, 2 garlic cloves, 1/2 tsp thyme, 1/4 tsp salt, 1/4 tsp pepper, 1/2 tsp paprika, and 1 bay leaf. In the same skillet, saute the mushrooms, onion and garlic in remaining oil until tender. Add the ground beef and brown. To this end, I will be cutting mine with beef stock, as the Leiths Bible also suggests, to give it a bit more oomph, and a little less fat. Add the mushrooms and saut until cooked. If you happen to use a tougher cut of beef, just take note that it will need more simmering time but be mindful to not overcook. Cook, stirring occasionally, until tender, about 3-4 minutes. The same goes for Bareham and Hopkinsons lemon juice against the tanginess of sour cream, though clearly if you think it needs a little more sharpness, feel free to squeeze a little in. Boil and stir 1 minute. Beef stroganoff: a welcome blast from the past or a heavy, bland reminder of the bad old days of European cookery? The one exception is the cream cheese and the sour cream. Add the sour cream, worcestershire sauce, salt, and pepper and stir well. Gradually pour in the beef stock, stirring and cooking until thickened and smooth. Add half the meat to the pan and brown it quickly, about 2 minutes. Stir mushrooms, onions, and butter into the pan; cook and stir over medium heat until vegetables are lightly browned. An onion is a type of onion. It became popular in France in the 19th century, and then all over the world. Im confident that Ill be able to enjoy it for a long time to come. Molokhovets marinates the beef in salt and allspice for a couple of hours before cooking, which helps with its somewhat muted flavour, although personally I prefer the nutmeg that Nigella Lawson suggests adding to the dish. Scoop the onions from the pan and set aside. This version maintains all the classic flavors of the traditional dish, combining lean beef and onions with a creamy sauce made of a roux, beef broth, and sour cream. The biggest area of contention with stroganoff is the nature of the sauce. But as a quick overview, to make this recipe for beef stroganoff we will simply, This classic beef stroganoff recipe is quite flexible, so feel free to customize the ingredients as you wish! Taste for seasoning; add more salt or pepper to taste. To balance out the rich flavors of the dish, pairing a rich, fruity wine such as Grenache or Shiraz with it is a good idea. Get our favorite recipes, stories, and more delivered to your inbox. Not only do these two flavours work well here the onions adding sweetness as a counterpoint to the tangy sauce and the mushrooms giving it a savoury depth but they help to bulk it out so that the beef goes further. Step 2 Add butter and onion to skillet. It adds a depth of flavor to the dish. Stir in crme frache. It contains some of the following ingredients: Butter is ideal for making toast. The reason I added them to the recipe, is that in most cases, I do need the additional fat. Reduce heat; cook, stirring occasionally, 8-10 minutes. Serving Suggestion 2: Individual Servings Im really here just to thank you for the timing of the cooking of the noodles! All rights Reserved. Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Ingredients 1x Bring back to medium high heat and add the noodles, milk, beef stock, mushrooms, cornstarch, salt, pepper and paprika. Powered by American Hometown Media, Inc. Theres nothing more comforting than a bowl of pasta with beef stroganoff. If desired, parsley can be served over noodles or rice. Remove from the heat and add the beef and it's juices and stir to combine. You won't need these until the last thirty minutes. There are several competing foods and flavors that require the proper wine to be consumed. 3. Directions. 2 pounds beef chuck roast, cut into 1/2-inch thick strips salt and pepper to taste 1 tablespoon vegetable oil 8 ounces sliced mushrooms medium onion, sliced or diced 1 tablespoon butter 2 cloves garlic, minced 1 tablespoons all-purpose flour cup white wine 2 cups beef broth, divided cup creme fraiche 1 tablespoon fresh chopped chives In a separate pan, saute mushrooms and add to meat. Add vermouth to the mushrooms and boil until almost evaporated but still moist, scraping up browned bits, about 1 minute. That is definitely not the idea. And then, as with its comrades. Thank you! We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. (Tenderloin is pricey, but it is excellent in stroganoff.) George and Helen Papashvilys stroganoff. 2. With all that flavor, you might assume its a complicated dish, but its actually quite the opposite. I have a go with braising steak, simmering it gently in stock for over an hour, only to end up disappointed (probably because said steak is irredeemably old bootish). Add garlic and stir for 30 seconds. If you have low-sodium beef broth, substitute this for the water + bouillon/base. 1.75kg/ 3.5lb beef chuck or other stewing beef , cut in 4cm / 1.5" cube (Note 1) 1.5 tsp each salt and pepper 2 tbsp oil 20 g/ 1 tbsp butter , unsalted 1 large onion , halved then sliced into 1 cm / 2/5 slices 4 garlic cloves , minced 7 tbsp flour , plain / all purpose 4 tbsp Dijon Mustard 1 litre / 1 quart beef stock/broth , reduced salt When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. 1/2 cup sour cream. Beef Stroganoff With Or Without Vermouth: You Decide! Fast Beef Stroganoff | Country Living 5 In large bowl, mix beef, cooked vegetables and thawed peas. Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Heat a large skillet over medium-high heat. Double the sour cream to 6 tablespoons. 10 Best Substitutes for Vermouth - Substitute Cooking Russian celebrity and friend of Alexander III, Stroganov lived in St. Petersburg in the turn of the century. Cut beef across grain into about 1 1/2x1/2-inch strips. Stir in remaining cup of broth; bring to a simmer and cook on low heat for about 1 hour, covered, until beef is tender and sauce is thick. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Cook beef in same skillet until brown. Cook, stirring occasionally, until onion begins to . Molokhovetss version starts with a flour-and-butter roux, loosened with beef stock and just a little dairy, while Grigson uses nothing but sour cream. Reduce the heat to low and cook, stirring, until the sour cream is heated through, about 2 to 3 minutes. My testers found the latter approach a little bland and heavy for their tastes (though as Bareham and Hopkinson observe: The most important part of the dish is its relentless richness and bland, creamy texture). Stir in sour cream to coat. Photograph: Felicity Cloake/The Guardian Serves 4 600g sirloin or fillet steak Salt Nutmeg or ground allspice (optional) 50g butter 2 large onions, thinly sliced 2. Place beef in a plastic bag or container and season with 1 teaspoon of seasoned salt. Put all of the rice in one bowl. In a mixing bowl, combine the Worcestershire sauce and flour. "Beware of those that specify long cooking. Beef Stroganoff | RecipeTin Eats Put all of the beef stroganoff in another bowl. Thickly slice the steak and add back to the pan to simmer gently for 10 minutes. 2. Chef's Note: The first mention of "Govjadina po Strogonovski" was from a cookbook published in Russia in 1861: Classic Russian Cooking: Elena Molokhovets' A Gift to Young Housewives. 3. Serves 4600g sirloin or fillet steakSaltNutmeg or ground allspice (optional)50g butter2 large onions, thinly sliced2 tbsp oil300g white or chestnut mushrooms, left whole if small, or cut in halves or quarters250ml sour cream1 tbsp sarepska or English mustard150ml beef stock. Chef's Note: The additional tablespoon of butter and olive oil, are only to be used if you feel the veggies are drying out. This recipe calls for top sirloin, which is a tender cut of meat. Slow Cooker Beef Stroganoff, Crock Pot Beef Stroganoff This post may contain affiliate links. Add the sour cream. We serve beef stroganoff with wide egg noodles, mixed with butter and parsley. Pat the meat dry with paper towels. Because this retro recipe is total comfort food and always so satisfying and delicious. It has a buttery, heavy sauce with a hint of red pepper spice. Slice the mushrooms in 4 and set aside. Heat olive oil; working in two batches, add beef and cook until evenly browned, about 3-4 minutes; set aside. Stir in chives. (Amounts are included in the full recipe below.) In a saucepan, combine flour, water, and beef mixture. The Cabernet Franc, Semillon, Chenin Blanc, Beaujolais, red Burgundy, Barolo, and Chardonnay I prefer to use are the best options for stroganoff beef. Beef Stroganoff With Dill And Sour Cream - CDKitchen It has popped up in British cookery books since the early 1930s, but stroganoffs heyday, both here and across the pond was the postwar period, when its continental provenance made it the staple of the fashionable dinner-party circuit. The steak strips cook fast and after a short simmer will result in a quick and easy week night dinner. The beans are flavored by sauting thinly sliced shallots in butter until golden brown, then adding a splash of herbal vermouth for the finish. Diana Andrews, 1 1/2 pounds lean beef (top sirloin or similar), 1 cup beef stock, preferably unsalted or low sodium, 1 medium onion, sliced 1/4-inch-thick lengthwise, 3 tablespoons sour cream, at room temperature, 1 tablespoon finely chopped fresh parsley, garnish. While stirring, add the broth. Easy Beef Stroganoff - Erren's Kitchen A hearty dash of Worcestershire sauce really enhances meat-based dishes. Cook your beef before serving it to make it taste better. Serve over noodles or rice and if desired, top with parsley. Beef Stroganoff Recipe: How to Make It - Taste of Home Old Fashioned Beef Stroganoff - The Stay at Home Chef Beef stroganoff is a classic Russian dish that is made with beef, mushrooms, and sour cream. For example, you could also. Avoid stew meat or anything that needs to cook for a long time to keep from being overly tough. It must be able to go into the oven. Season beef generously with salt and pepper. In the US, travelers to fancy hotels and diners at upscale restaurantsthroughout the 20th century found it on upscale menus and it's still a delicious date-night dish with a glass of wine. If that's the case, then substitute the booze with the same amount of beef broth. Classic Beef Stroganoff With Sour Cream Recipe - The Spruce Eats In a large bowl, add the 4 cups of warm broth, the 3 tablespoons of flour, and the 1 tablespoon of dijon, and then mix with a whisk, until fully combined. Stock If you need a non-alcoholic substitute for vermouth, consider beef, fish, chicken, seafood, or vegetable stock. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); One of my favorite recipes of yours, Ali!!! Home Recipes Dishes & Beverages Stroganoffs. I also used mushroom stock (from a Klorr stock pot), but chicken stock can also be used. Heat to boiling; reduce heat. The sauce is made with Worcestershire sauce. In fact, only the Leiths recipe flames the pan with brandy and, fun as that procedure is, it does not seem to add much to the finished dish. 5. Place the meat, cornflour, mustard, cinnamon and vermouth in a bowl and mix well. The other bonus with this particular beef stroganoff recipe is that its actually incredibly quick and easy to make in just about 30 minutes. Heres what I love to serve with this beef stroganoff recipe: This classic beef stroganoff recipe is made with the most delicious garlicky creamy mushroom sauce and can be ready to go in just 30 minutes! Cook, stirring frequently, until the sauce is thickened (about 3 minutes). amed after, if perhaps not created for the 19th-century Russian celebrity count, stroganoff rolls off the tongue as richly as the dish itself. 2 pounds beef chuck roast, cut into 1/2-inch thick strips. Blend in the flour and cook, stirring constantly, for 2 minutes. Remove to a bowl and set aside. Molokhovets recommends sareptskaja mustard, which is available from Polish grocers, but fiery English mustard works just as well. There are many different recipes for beef stroganoff, but the sauce is typically made of sour cream, mushrooms, and onions. Remove mixture from skillet to cool. How to Make Beef Stroganoff From Scratch - The Pioneer Woman Lindsey Bareham and Simon Hopkinsons stroganoff. At about 40 min., begin to cook noodles. Molokhovets keeps things very simple by making her stroganoff with beef alone, but most modern recipes include onions and often mushrooms, too. Cut beef across grain into about 1 1/2x1/2-inch strips. Add onion mixture; heat to boiling, stirring constantly. The cream is one of the most distinctive characteristics of soroccord. INGREDIENTS 16 oz mushrooms ; sliced 1/2 package soy curls ; rehydrated (see below) 1 medium onion ; chopped 4 cloves garlic ; minced 2 Tbsp flour 1/2 tsp paprika 2 tsp tomato paste 2 1/2 cups stock or broth 2 Tbsp Worcestershire sauce 1 tsp Dijon mustard 1/4 cup sour cream egg noodles dry vermouth or white wine olive oil salt & pepper Servings Stir to combine and cover. Add the beef back to the skillet. 1 each: 318 calories, 19g fat (10g saturated fat), 84mg cholesterol, 561mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 23g protein. Directions. Meanwhile, heat the oil in a frying pan until smoking hot, fry the steak for about 1 minutes on each side until well browned, then set aside. Extra dry vermouth, white vermouth, and red vermouth are the three varieties of vermouth. Thank you, My favorite thing in life is time spent around the table. 4. After about 2 hours, make the rice, according to package directions, reserve, and keep warm. Stand back. "Classic, creamy, rich beef stroganoff is comfort food at its best. You can use them in soups, stews, or braises. Place the onions, meat mixture and stock in the slow cooker and cook for 3-4 hours on high or 6-8 on low. How to cook the perfect beef stroganoff In a mixing bowl, combine onion and garlic until they are softened. My husband loved it & so did I. Remove beef to a bowl and repeat with remaining beef. The bright, citrusy pale ale that has been specially selected for this recipe provides a refreshing touch to the creamy sauce. * Percent Daily Values are based on a 2,000 calorie diet. Its a liquid condiment that offers a rich, savory flavor to meat dishes and beverages (its made from garlic, soy sauce, onion, molasses, anchovies, and vinegar). Find all the top recipes to turn beef chuck, sirloin, or ground beef into an easy, creamy dinnerwith or without the noodles! I like a little thicker version, with just enough sauce to coat the meat. Over 150 years later, I wonder if she knew what she started, and just how many variations of her recipe would be devoured around the globe. This moisture drastically reduces the efficiency of cooking (It takes about 500 times as much energy to get one gram of water to evaporate as it does to raise the temperature of that water by one degree F!). These Easy Easter Cake Recipes Are Holiday-Perfect, Your Privacy Choices: Opt Out of Sale/Targeted Ads. Flour is a staple of our diet. Half an hour before you want to serve, melt half the butter in a wide pan and cook the onions gently until soft and golden and sweet. Add beef stock. Similarly, we recommend using a good drinkable vermouth (or a very dry white wine) as opposed to cooking wines. 1 1/2 pounds lean beef (top sirloin or similar) 1 teaspoon kosher salt 1 teaspoon ground black pepper 2 tablespoons unsalted butter, divided 1 tablespoon all-purpose flour 1 cup beef stock, preferably unsalted or low sodium 1 tablespoon extra-virgin olive oil 1 medium onion, sliced 1/4-inch-thick lengthwise Add 4 to 6 ounces of sliced fresh mushrooms and 1 extra tablespoon of butter or olive oil to the skillet along with the sliced onion. Many people believe that vermouth is an essential ingredient in beef stroganoff. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time, since its really all about the simmer. Your daily values may be higher or lower depending on your calorie needs. The beef, mushrooms, and onion are seasoned with a sweet and sour sauce. Stir in 1 cup of the broth, the salt and Worcestershire sauce. hot beef broth, freshly made if you have it. Vermouth is a type of fortified wine that is often used in cocktails, and it can add a unique flavor to beef stroganoff. 4. Add the dry spices: paprika, cumin, and stir to incorporate, and then let the spices cook with the veggies for an additional minute or two. First mentioned in print in 1871, the notion of sauted beef in a piquant, creamy sauce is much older but the aristocratic Stroganov seems an appropriate patron saint for what is, after all, a very decadent recipe. I decide to experiment with different cuts and find that although something sold as a medallion steak (from where unspecified) proves chewy and fibrous, sirloin though not quite as melt-in-the-mouth as fillet is acceptably juicy and tender if you are careful not to leave it on too long; according to my testers, it tastes more interesting, too. All of the classic flavors of this traditional dish can be preserved using a creamy sauce made of a roux, beef broth, and sour cream. I'm thinking Le Creuset, cast iron cookware, or something similar. Add flour and mustard powder. James Beard's Beef Stroganoff | Saveur Beef stroganoff is a dish that is often made with some type of alcohol, and many people wonder if vermouth is a good choice for this dish. In the other version, this dish was simply an updated version of a traditional Russian dish. Cover and simmer 1 hour. Add the olive oil and brown the mushrooms. Add sliced mushrooms and onions to pot; sprinkle with coarse kosher salt and pepper, to taste, and saut until the veggies begin to release their juices, this should take about 6 minutes. According to various sources, this is a delicious and simple dish that is also delicious and simple to prepare. Stir remaining 1/2 cup broth into flour; stir into beef mixture. Chef's Tip: Sometimes it's hard to thinly slice a large roast; however, if you put it into the freezer for about 20 minutes, it firms up just enough to make slicing easier. Wine substitute:If you prefer not to cook with white wine, you can just add in an extra 1/2 cup of beef stock instead. 10. Served on top of a tangle of buttery noodles for a satisfying meal." If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add the sliced beef, and continue to simmer, until the beef begins to cook in the sauce, about 8 minutes. Add the garlic and cook another minute. Stir in the flour. This recipe can be made in less than an hour with only 20 minutes of hands-on time. 2 tablespoons Dijon mustard. This mushroom-based dish is delicious served with wine, and its the ideal accompaniment to this creamy dish. If you cannot find top sirloin, you can use boneless rib-eye steak, filet mignon tips, or beef tenderloin. It has always been a family favorite to serve beef stroganoff as a meal. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. Instructions. Stir in the Greek yogurt (or sour cream) and cooked steak until combined. Bring white wine and beef stock to a boil in a pot. Enjoy If you want a recipe that is both easy to prepare and delicious, try this Beef stroganoff recipe. Season to taste. Best Damn Instant Pot Beef Stroganoff - RecipeTeacher If you are unsure about whether or not you will like the taste of vermouth in your beef stroganoff, you may want to try a small amount before adding it to the dish. Add water or beef broth, condensed soup and mushrooms; bring to a simmer. Lay out some napkins, silverware, and plates. 24 ounces (700 grams) lean beef fillet steaks, seasoned with salt and pepper and cubed into 1 1/2-inch pieces (sirloin, tenderloin, eye fillet or scotch fillet) 2 teaspoons dijon mustard 1 teaspoon paprika, (smoky or mild) 1/3 cup dry white wine, (or more if you like it stronger) The BEST Beef Stroganoff Recipe! | Gimme Some Oven Named after, if perhaps not created for the 19th-century Russian celebrity count, stroganoff rolls off the tongue as richly as the dish itself. Serve over noodles. Enjoy this classic comfort food any night of the week. This is something you can easily adjust to your tastes. Yet it is hard to argue with the fact that cream is fundamentally more satisfying to eat than a flour-thickened sauce. Please read my disclosure policy. You may want to add a tablespoon or two of water or stock to thin the sauce (or not). Set aside. Add water or beef broth, condensed soup and mushrooms; bring to a simmer. (-) Information is not currently available for this nutrient. Although beef stroganoff is not typically associated with alcohol content, alcohol contributes significantly to the recipe. . Take 1/2 cup of the beef stroganoff, and place around the rice. What do you use to make mushroom strogannigan? Beef stroganoff, which is made with rich, creamy beef, is a delicious dish. Beef stroganoff, which is made with rich, creamy beef, is a delicious dish. Bringing everything to a boil thickens the skillet dish and cooking it for a minute or two cooks away any raw flour taste. Tender, quick-cooking meats like flank steak or sirloin work best here, searing quickly and staying tasty. Some people find that the flavor of vermouth can be too strong, while others believe that it enhances the flavor of the dish. Hamburger Stroganoff Recipe: How to Make It - Taste of Home This recipe is definitely a keeper! About two hours into the process, remove the crme frache or heavy whipping cream, sour cream, and cream cheese from the fridge, allow to warm up a bit, then mix all three ingredients together until fully incorporated, and set aside. Alternatively, add about 1/2 teaspoon of garlic powder to the sauce mixture. Oh, and don't forget to have a nice sharp knife. Extra dry vermouth, white vermouth, and red vermouth are the three varieties of vermouth. Registration on or use of this site constitutes acceptance of our Terms of Service. Classic kitchen comforts: Updating Grandma's beef stroganoff recipe 3. So when you want to impress the family but dont have all day to do itthis ones a guaranteed hit! That said, it is difficult for the home cook to achieve any kind of significant browning on slices of meat, and, though no doubt this would not have worried the dishs creators, to my mind, browning equals flavour. It was created in the 1800s by Russian artisans. Stir in the sour cream and simmer gently until thickened. And, although it looks like a rather fancy stew, it is actually surprisingly quick to cook. Beef Stroganoff With Sherry - Euro Food Seattle Original reporting and incisive analysis, direct from the Guardian every morning. Increase heat to medium-high; and continue to saut until veggies are tender and begin to brown, about 4 minutes longer. This particular dish is traditionally served with crunchy straw potatoes (in its homeland), or rice (here), but is also pretty good with noodles or even mash. Cover and cook on low 8-10 hours or on high 4-5 hours. tenderized round steak, 1 med. Take 1/4 cup of the rice, and place in the middle of the plate. Return meat to the pan. Put the cream and mustard in the mushroom pan and heat gently until it liquifies. package of mushrooms, 1 can cream of mushroom soup, 1 12 oz container light sour cream, 1 can of milk from filling the soup can, 1/4 to 1/3 C cooking sherry, 1 Tbsp ( or more to taste) tarragon, fresh ground pepper, 3 Tbsp olive oil Thanks in advance :) 7 In a negroni, vermouth and orange garnish add a touch of sweetness to balance out the bitter taste of the cocktail. . Discard all but 1 teaspoon of fat. Your email address will not be published. 3. Diana has served as head recipe developer and editor for the Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer and product tester at Food Network. Bring to a simmer and cook until the sauce thickens, about 3 to 4 minutes. Beef Beef Stroganoff Find all the top recipes to turn beef chuck, sirloin, or ground beef into an easy, creamy dinnerwith or without the noodles! Serve over egg noodles and garnish with parsley. Beef stroganoff is much better when prepared quickly.". Season with salt and pepper. Rich enough to keep you warm, retro enough to make you smile, the revival starts here. 2. Scrape the mushroom mixture (and any accumulated liquid) back into the pan with the ground beef, sprinkle the nutmeg over the top and let some of the liquid simmer off. Continue to cook the sauce by adding Greek yogurt (or sour cream) if necessary. A earthy mushroom is likely to prefer an earthy Pinot Noir, whereas a peppery Sauvignon Blanc would go well with a peppery Rosso, 13520 Aurora Avenue North - Seattle, WA 98133, Top Sirloin: The Perfect Cut Of Beef For Beef Stroganoff, Adding An Escargot Begonia To Your Home: Everything You Need To Know, Catch The Elusive Gyro Creatures Of Sonaria A Guide To Becoming An Expert Gyro Creature Catcher, A Classic French Delight: Chicken Bourguignon, The Dangers Of Ratlung Worm: What You Need To Know About This Rare Parasitic Infection, The Ultimate Guide To Eating Escargot In Paris, Adding A Splash Of Cognac To Beef Bourguignon: Pros Cons & Recipes To Try, How To Make Restaurant-Worthy Beef Bourguignon In Your Pressure Cooker, A Taste Of History: Picking The Perfect Wine To Pair With Cassoulet. 1 Season the steak with salt and pepper, then heat 1 tablespoon of the olive oil in a heavy skillet over medium high heat. Taste of Home is America's #1 cooking magazine. Remove meat from the pan and set aside. This easy hamburger stroganoff makes a quick weeknight dinner. Unlike some of grandma's recipes, however, Stroganoff doesn't take all day to cook. Cook just until the sour cream is heated (you don't want it to curdle so keep the heat low). For a kick, serve it with spicy, sauteed banana peppers. Let's begin by prepping our ingredients: Push the onion to one side of the skillet. But we like it just as well on a fast weeknight, which is why we made sure this recipe was just 30 minutes start to finish.