The Most Amazing Beef Stroganoff Recipe
This is the most delicious and flavorful beef stroganoff recipe I have ever had. After trial and error I came up with this amazing dish. Call it beef tips and rice or slow cooker beef stroganoff, it al works!
Servings 8 people
Equipment
- Pressure cooker, slow cooker or dutch oven
Ingredients
- 2-3 lbs cubes london broil stew meat, or favorite steak
- 2 cans cream of chicken soup
- 1 can cream of mushroom soup
- 1 pkg Lipton Onion Soup Mix
- 6 cups cooked jasmine rice
- 1 1/2 cup sour cream
Instructions
- There are a couple ways you can make this beef stroganoff depending on your preference and time. I will talk about each one. You can either use a pressure cooker, slow cooker, or an enamel dutch oven in the oven(this is my preferred way).
- No matter how you choose to make this the beginning is the same, so you might be better off cooking it in the oven. Its more flavorful and the sauce is thicker cooking it this way.
- Oven Method(my referred):Start by heating an oven safe deep pan on high heat on the stove. I use my enamel dutch oven. Once it is screaming hot, start to add your cubed steak or london broil.
- You want to sear all the steak. You want to encourage the bits and browning around the sides of the pan, this will give you tons of flavor!
- Cook until the moisture is gone, there is a good amount of browning in the pan, and the steak pieces are browned. During this time, turn your oven on 290/300°.
- Next, you will want to add all the canned soups, 2 cream of chicken, 1 cream of mushroom. Then fill each can with water and add that to the pan as well. Spend a couple minutes mixing and scraping the bits off the sides and bottom of pan. This is what gives the sauce its flavor and color.
- Pour in the Lipton Onion soup mix and stir it in. Turn off the heat.
- Put your pan in the oven and cook at 300° for about 4 hours. You will want to check on it from time to time. Give it a stir and make sure the sauce isn't evaporating. I sometimes add another can of water towards the end, once it has cooked down a bunch.
- Once the meat is tender and the gravy is thick, take the pan out of the oven. You can cook your rice during this time and any of your favorite sides. We like to add a salad or some green vegetables.
- Once you take the pan out of the oven, you want to mix the sour cream in to the beef stroganoff. The sauce will become lighter and so creamy.
- I add my beef stroganoff to the top of some jasmine rice or egg noodles. I often sprinkle some fresh parsley if I have it. I also like to add another dollop of sour cream to the top. Its sooo good!
- Slow Cooker method: Repeat the steps in the pan, cooking the meat and adding the canned soups and onion soup mix. You can then add it into your slow cooker and cook it on low for 6-8 hours. This can be done before you head off to work and it will be ready to mix in the sour cream as soon as you get home. The only difference I see when doing it this way is that the sauce does not get as thick but it is still amazing. You do have another pan to wash, but its worth it for the flavor you get from getting the browned bits off of the pan.
- Pressure cooker method: Do the same steps you would do for the oven pr slow cooker method, browning the meat, and adding the soups and Lipton soup mix. I know you can brown in the pressure cooker, but I find that its more of a nonstick pan so you wont get the yummy bits and flavor. Once you mix in the soups and Lipton soup mix, you can add it to your pressure cooker. Pressure cook it for 50 minutes. You want the steak to be tender. You can then add the sour cream and finish off your dinner prep.
- No matter what way you make this, it is proven to be a hit! My kids beg for this on a weekly basis. Its the perfect meal for those cold fall and winter days. It makes your home smell amazing, and if you have the time to be home, I strongly encourage that you cook it in the oven.